Slipper Cake

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Baking The Cake:

9lbs Yo's Ultimate Vanilla Cake

Icing The Cake:

1 batch of Yo's Simple Syrup

1 batch of Yo’s Italian Meringue Buttercream

Decorating The Cake:

3lbs lavender fondant

1lb ivory fondant

4oz purple fondant

½oz gumpaste

Cotton Candy

CMC

Item Name:	Availability:
2 x 6" Round Cake Pans
11" x 15" Cake Pan
Parchment Paper
Oval Cutters
Sculpting Tool
Clay Extruder	Add to Cart - $29.99
Food Coloring Marker
Small Serrated Knife
Simple Syrup Bottle	Add to Cart - $19.99
Small Straight & Offset Spatulas	Add to Cart -
Fondant Rolling Pin	Add to Cart - $9.99
Fondant Smoother	Add to Cart -

Bake Your Cakes

To begin caking these slippers, start by making 9lbs of my Ultimate Vanilla Cake. Divide 3lbs into two 6” round pans lined with parchment paper and bake for 45 minutes at 350 degrees Fahrenheit. Pour the remaining 6lbs into an 11 x 15” rectangular pan also lined with parchment paper and bake for 60 minutes at 350 degrees Fahrenheit.

Level & Decaramelize

Remove your cakes from the pans and level each one then remove the caramelization from the bottoms.

Carve

Use a template to cut the shape of the soles out of the rectangular cakes. Remember to flip the template over to cut out the second slipper making the perfect pair. Trim the template then carve the two 6” round cakes creating a rounded top edge for the part of the slipper that would hold your foot. Continue to carve and round out the tops.

TIP: You can create a template out of any shoes or slippers you have at home.

Extend The Slippers

Take the extra scraps from your rectangular cake and create small triangular pieces then add them to the top creating a bridge between the opening and sole.

Keep It Simple!

Use Sir Squeeze-A-Lot to soak all of your layers with simple syrup then let them sit for a few minutes to absorb.

Fill & Crumb Coat & Chill

For this cake, you are going to fill and crumb coat all at once. Crumb coat the soles of the slippers with IMBC then add an extra layer to the top of the shoe. Place the top part of the slipper onto the cake with another coat of IMBC in between layers. Now crumb coat the entire thing as one piece also adding in the small triangular extension pieces to the cake. Once you are done, place the cakes in the fridge until they are firm.

NOTE: Because the cakes will be room temperature, they will be really soft so be careful when you are crumb coating.

Ice, Ice Cakey

Ice your cake with some more IMBC using my invention – a piece of acetate, to smooth out the edge on the front of the slipper.

Inside Of The Slipper Fondant

To create an illusion of the slipper opening, roll out some black fondant and add it to the inside of the front of the slipper where the foot would go.

Fondant

Roll out some lavender fondant then place a clean cloth on top and gently roll over it to create a fabric texture. Do not overdo the texturing to avoid it from smoothing out. Add the fondant to the sole and heel of the slipper then trim away any excess. Repeat this process to cover the top of the slipper.

TIP: To press the fondant into the corners without smoothing out the texture, use a small paint brush or stippling tool.

Details

To add the seam separating the sole from the top of the slipper, take a fabric measuring tape and wrap it around your cake making marks along it. Then take a sculpting tool and gently create an indent along the entire upper edge of the measuring tape. Repeat this for both slippers.

Snout

Roll out some ivory fondant then cut out 2 ovals. Attach one oval onto each cake using a little bit of water to create the base area for the snout. Mark indents for where you want the nose, mouth, and eyes to go

Stitches

Clay extrude some ivory fondant then add the cords to the front of the slipper outlining the snout as well as around the cake over the seams. Use clear piping gel as glue and trim the pieces into place.

Face

Clay extrude purple fondant then glue the pieces into place to create a nose and mouth as well as the eyes and eyelashes.

Ears

Add some CMC to your lavender fondant then roll out a large ball and cut it into four equal sections. Roll out each section into a smaller ball and shape them into ears. Now cut four small ovals out of the ivory fondant and glue them to the front of the ears using clear piping gel. Add two ears to each cake using toothpicks for support and a little bit of royal icing for glue. If the bottom of your ears don’t fit on your cake properly, use a circle cutter to make the bottom edges rounder.

NOTE: The CMC will ensure that the ears dry out a little firmer than just plain fondant

Final Touches

Roll out some gumpaste into a thin layer and cut it into two small rectangles for the labels. Allow the gumpaste label to sit for a while until dry then use the food colouring marker to write “Sweet Dreams” and stick them onto each slipper using clear piping gel. Finally, add a small tuft of cotton candy to each slipper between the ears using some more clear piping gel.

TIP: You can make the labels in advance because the drier the gumpaste strips are, the easier they are to write on. You can also make a couple extra in case.