STEP 1: CUT AND ICE CAKE
Level your cake so that the top is flat. Cut the 12" square evenly in half. Place the cake layers on the board and fill with buttercream. Press on the top of the cake to make sure it's level. Ice the cake in a thin layer of buttercream. Take time to make the corners sharp. When finished it should look like the picture below. Chill the cake until the icing is very firm.
STEP 2: COVER IN FONDANT
Roll out white fondant 1/8" thick and large enough to cover the shoebox. Roll and drape the fondant over the cake.
Gather the excess fondant in each corner
Use scissors to trim some of the excess off each corner.
Use a paintbrush to brush water inside the fondant seam, very close to the edge of the cake. Then use your fingers to seal the fondant together
Trim the corners again, this time close to the edge of the cake, creating the final corner. When you are finished, it should look like this.
STEP 3 : STENCIL PATTERN AND ADD LID
Start by preparing the royal icing mix per the package instructions.(For additional instruction see How To Make Royal Icing From a Mix
) Then tint the royal icing light ivory, using a touch of yellow and brown food coloring or feel free to leave the icing white, you will be painting it gold later.
Lay the stencil against the side of the cake and use removable painter's tape to mask off the top and side of the stencil to create the same size as the cake side (this will give you a cleaner pattern but is optional). Next, hold the stencil steady and spread the royal icing on with a spatula.
Use your spatula to remove most of the icing as evenly as possible, leaving a thin coating. (You should be able to see the stencil more clearly now).
Remove the stencil to reveal the pattern. Repeat this process on the back of the cake. Remove the tape, wash and dry stencil and then repeat the process on the sides.
Next, to create the lid, start by measuring the top of your cake. You will need a piece of fondant 2" wider and 2" longer than the top of your cake. Roll the pink fondant 1/8" thick and cut a rectangle the correct size.
Center the pink piece of fondant on top of the cake to make sure it's evenly placed. Then gently lift parts of the fondant and brush water underneath to adhere. Continue the lid in the same manner as the white fondant; brushing and trimming the corners. Because the lid can be challenging, you may need to use an craft knife to trim and even out the edges of the lid, making sure not to cut into white fondant underneath.
When you are done, your cake should look like this.
STEP 4: CREATE FLOWER
Take a small handful of excess white fondant and mix in 1/4 tsp. of Tylose Powder (this will turn the fondant into a gum paste consistency). Roll the fondant out as thinly as possible and use a blossom cutter to cut a few blossoms. (You will not need all the blossoms, but I always make a few extra for breakage).
Take the blossom in your hand and pinch the edge of the petals with your fingertips to soften and ruffle the flowers. Place in a former to dry. (I used small squares of aluminum foil that I bent to make and instant flower former. This way I could make them dry as flat or as cupped as I want.)
STEP 5: CREATE CHOCOLATE SHOE
Melt 6 oz. of the pink candy coating in the microwave on half power. Remove and stir in 30 second intervals until melted (Do not overheat the coating or it could be ruined). Pour into one side of the high heel mold.
Place the second mold on top of the first and line them up exactly. Use the office binder clips to clip the two molds together. Lift and rotate the mold in the air until the entire mold is coated with pink. (Make sure there are no air bubbles trapped in the mold. If you see any air pockets, tap and shake the mold until they fill in.) Gently rotate the mold in the air for 5 minutes. This will allow the coating to slowly cool down and evenly coat the inside of the mold. Next, place the mold in the freezer for 20 minutes, making sure to flip the mold onto the opposite side every 4-5 minutes.
Remove the shoe from the mold.
Use a craft knife to trim any overhanging coating if necessary
Let the shoe come to room temperature and for the condensation to dry before adhering to the cake. Once dry, add some melted coating under the ball and the heel of the shoe and attach to the cake.
Use a piece of wax paper to gently trace the instep of the shoe (do not put a lot of pressure on the shoe when doing this, you don't want to break it.
Cut the template out, roll out a small thin layer of white fondant and use the template to cut the shape. Apply to the shoe with a light coating of water.
STEP 6: DETAIL IN GOLD AND ATTACH FLOWER.
Prepare your gold luster dust by mixing with some clear extract (or vodka). The consistency should be similar to heavy cream. (Note: as you paint, the mixture may become thicker because the alcohol is evaporating. Occasionally add a few more drops of extract)
Use the luster dust to paint parts of the royal icing pattern on the sides of the cake.
Next, trim the edge of the pink box lid in gold and paint the edge of the instep of the shoe.
Attach the flower to the shoe using a little melted coating. Paint the flower gold, leaving the center unpainted.
Pipe or dab some of the royal icing into the center of the flower. Use tweezers or your fingers to add edible pearls to the flower center.