Calling all the bakers out there

Hi Ladies,

My sister's birthday is next week (40)
and my bil is giving her a suprise party.. I am in charge of cake...
Here is the problem..my sister loves shoes and I was thinking of getting her a shoe box cake/a shoe on top, I made some phone calls to local bakeries and they want $175-200 that is a lot, so I decided to do it on my own..
Here is the ?....How would I make the shoes box...I am thinking getting sheets pans and then cutting them and stacking them, then should I put fondunt (never worked w/fondunt) ... I am going to try to make it if it comes out bad then I'll just get a reg cake @ the bakery,,,,,oh man why couldn't he give me salad duty

Re: Calling all the bakers out there

Posted by LuvmyLatte

Hi Ladies,

My sister's birthday is next week (40)
and my bil is giving her a suprise party.. I am in charge of cake...
Here is the problem..my sister loves shoes and I was thinking of getting her a shoe box cake/a shoe on top, I made some phone calls to local bakeries and they want $175-200 that is a lot, so I decided to do it on my own..
Here is the ?....How would I make the shoes box...I am thinking getting sheets pans and then cutting them and stacking them, then should I put fondunt (never worked w/fondunt) ... I am going to try to make it if it comes out bad then I'll just get a reg cake @ the bakery,,,,,oh man why couldn't he give me salad duty

Re: Calling all the bakers out there

I think it's doable with or without fondant. Find Kimbalina on here. She recently did the Wilton Fondant class. May be able to give you some pointers.

Re: Calling all the bakers out there

Cake boss is my FAV show, love it!!! And they make it seem so easy....I went to Micheals and I was so clueless, I didn't know what to buy.......


Kimbalina Where are you???????? HELP!

Message edited 8/20/2009 2:31:04 PM.

Re: Calling all the bakers out there

if you want to make a shoebox, you could stack the layers on top of each other then have the top layer slightly larger on all sides so it sticks out a little.

I would use buttercream b/c fondant is very difficult to work w/ if you havent done it before.

Make the buttercream though b/c you can get it smoother than if you used the can icing.

Try this: (its tasier than can icing too)

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter -softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
4 tablespoons water

(you can also add a tbsp of meringue powder and it will make it so hardens a bit and isnt stick and will be smoother- Michaels sells it in the cake deco isle)
Makes: About 3 cups of icing

instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add water and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using


Good luck! Post a pic if you do make it.