Hi Kelly,great tutorial, I really like the sieve tip for the laces. Could I ask why you are using modelling chocolate for some parts instead of, perhaps, flower paste? Many thanks, Lizzie.

Hi Lizzie! Modelling chocolate tastes better than flowerpaste, and for this project I liked that the modelling chocolate had a slightly rubbery-looking finish to it which was perfect for the toe and trim on this shoe. I've only recently started using it and I like that it doesn't stretch (except when it gets too warm!), in the way other pastes do, so it keeps its shape better when handling long pieces. You can of course use flowerpaste or modelling paste instead, modelling chocolate is just my personal preference, I really like the way it handles! :)

Thanks for replying so quickly Kelly. It's very helpful to be told about the modelling chocolate, I didn't know about the benefits of it. Will definately be giving it it a try. I take it the black modelling chocolate is just dark to begin with and then coloured black using sugarflair black or something similar? Lizzie.

Yes, that's right, for black start with a dark modelling chocolate, and then it doesn't take much colour to turn it black. I let it rest after adding the colour as it deepens, so you don't need to add as much as you think. Its great for modelling with as it doesn't dry out like modelling and flowerpaste does, and joins can be seamlessly blended (it does need internal support though)

Thank you! X

(*internal supports when modelling large pieces)

Hi Kelly I could never make modeling chocolate it never comes out right. I don't know why. Can you give me the recipe for the vanilla cake your using in this tutorial please. I don't have a good vanilla sponge cake recipe and this cake looks so yummy thanks in advance. Great class, I use to wear this kind of sneakers when i was a kid, believe me they come a long way.

Hi Kelly
What recipe did you make the cake from?

Hi Kelly I'm trying some modeling chocolate I hope it comes out right. I wanted to ask you what was it you said you add to the white modeling chocolate to make it whiter?

Hi Kelly. Thanks for such a great tutorial. Was wondering do you make modelling chocolate or cN yo buy ready made?

Hi! I use a victoria sponge recipe when I make my cakes (equal weights of butter, sugar, eggs and self-raising flour).
To make modelling chocolate white, I added Super white powder colour by Sugarflair; the ingredient in it is Titanium dioxide, so any white powder colour that is made from this will work.
I buy my modelling chocolate, though there are recipes online to make it, I have not tried making my own yet. Squires modelling chocolate is called Cocoform and you can buy it here /shop/modelling-chocolatecocoform/whit... . Here In Ireland we have a great new Irish brand called Vera Miklas modelling chocolate, I use both that and the Squires one.
Kelly

I just discovered there is a tutorial on how to make modelling chocolate here at Pretty Witty Cakes! /video-tutorials/modelling-chocolate

Hi Kelly
I'm new to cake decorating and was so relieved to find this tutorial as I have been asked to do a trainer cake. However the lady wants to feed 25 people and I don't think this would feed half that. Can you give me an idea how many you think this would feed please? I don't know what to do now. Do I bake another round cake for underneath the trainer? I think doing 2 trainers might be a lot of waste and hard work? Thanks in advance

You have a couple of options here - you could make a other cake to go underneath (either round, or you could make it rectangular and decorate like a shoe box), but then you will probably have too many portions (if you do this, don't forget to put dowels in the bottom cake to support the weight of your shoe cake.
Alternatively, you could print the templates a bit bigger and make a larger version of the shoe. Giant cake versions of real life objects look really cool!
I hope that helps!