These cuties are about 2″ long, 1″ high , 1″ wide, and are placed in a round sugar cookie flowed with white royal icing. The diameter of the cookie is approximately 3″ and 1/4 ” thick. I would recommend to start the shoes a couple days before you bake and flow the cookies. Both the cookies and the shoes must be dry at the moment that you are going to attach the shoes to the cookie surface.
- Gum paste
- Food coloring in the color that you prefer (to get the Tan color I used copper and brown wilton icing colors)
- White Royal Icing
- Fondant cutter
- Gum paste Glue
- Shoe patterns
- 1/4″ Round fondant or cookie cutter
- small quilting wheel
1. Star printing and cutting the patterns; cut the patterns right in the middle of the blue line.
2. Mix the white gum paste and the white fondant in a 50/50 ratio. With this the shoe will dry sturdier that just fondant and we will have good time and flexibility to work before is starts to dry. If you feel like working with just gum paste it is fine but you will have to work a little bit faster.
3. Roll out the mix 1/8″ thick if you have the wilton rolling pin (small) you can use the rings color fucsia .
4. Using the shoe bottom pattern cut out 2 bottoms, one for the right side and turning the pattern on it’s back cut the left bottom.
5.Roll out the remaining white mix 1/8″ thick, and using the round cutter cut a least 3 circles
6. Cut one of the circles in 4 equal parts
7. Take one of the little pieces and one complete circle and mixed to make one small bean. Apply small amount of gum paste glue to the from top of each bottom.
8. Shape each of the fondant beans in to an oval and attach them to the bottoms.
9. Roll out the remaining fondant/gum paste mix 1/16″ thick; using the front pattern cut out 2 front pieces.
10. Turn one front piece on it’s back and apply gum paste glue to the lower area.
11. Take the shoe bottoms and apply a little of glue to the upper part of the front ball, attach the front piece to the shoe front side. The glue should touch the lower edge.
12. Wrap around the front ball the front piece and tuck the sides pushing the edges against the bottom.
13. This is the view from the front. Do not stretch the front piece but let if go backward and rounded. Repeat the proccess for the other bottom.
14.Tint a piece of the remaining white mix with the color that you choose; Roll it out 1/8″ thick and cut out the sides piece.
15. Using the quilting wheel do the detail for the side flaps.
16. Apply glue to the complete wider outer edge (only to that edge).
17. Turn the piece backward and curve it like a horse shoe with the side edges facing you, and attach it to the shoe bottom surface.
18. Adjust the side pushing firmly to attach the edges to the surface. (be careful! do not smush the fresh fondant!)
19. apply a little bit of glue to the inside edge and attach it to the shoe tongue
20. Using the scriber of a very fine pointy tool, mark the eyelets and the front stitches .
21. Roll out the tinted fondant mix 1/8″ thick or thinner and cut strips 1/4″ wide and 6″ long, separate them and make the weave adding some glue in the joints (this helps to hold the weave when we have to cut and remove it to attach it to the shoe)
22. mark the shoe sides pattern as you see it in the picture and cut out the little piece.
23. Place the little piece on top of the weave and carefully without pressing down the fondant cut out one side. Turn on its back the little piece of paper and cut out the other side.
24. Apply glue to the shoe sides (not to the weave!!!!) and attach it. Press delicately center and edges trying to smooth the weave edges to get a softer finish.
25. To attach the shoes to the cookies let dry the shoes and pipe medium strength royal icing to the shoe soles and attach it to the cookie surface, With the same icing and tip round #1 pipe the shoe laces. Let dry for 8 hours or overnight.