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.