- 1). Roll out a large package of pink fondant to a thickness of approximately 1/2 inch. Cut out a rectangle that measures 11 inches by 7 inches. Place the rectangle on a piece of wax paper to dry for 24 hours.
- 2). Prepare a cake mix according to the package or recipe instructions. Grease two 11-inch by 7-inch rectangular cake pans with butter or vegetable shortening and divide the batter between the two pans.
- 3). Bake the cakes according to instructions and then cool them in the pans for 20 to 30 minutes. Take the cakes out of the pans and transfer the cakes onto wire racks to cool entirely.
- 4). Spread a layer of buttercream icing or other filling on top of one of the cakes and place the other cake on top. Spread a thin layer of icing over the entire cake.
- 5). Roll out a sheet of pink fondant to a thickness of approximately 1/8 inch. Drape the sheet over the top of the cake and use a fondant smoother to smooth the top and sides of the fondant. Cut off excess fondant at the bottom of the cake.
- 6). Roll out seven pieces of off-white fondant to a thickness of 1/16-inch. Gently crumple the sheets of fondant and layer them on top of the cake to make tissue paper.
- 7). Roll out a piece of fondant or gum paste to a thickness of 1/4 inch. Trace the shape of the sole of a shoe onto the gum paste and cut out the shape. Cut out a strip to make a 2-inch-wide strap for the top of the shoe. Shape a 2-inch-tall heel from a piece of fondant.
- 8). Assemble the shoe. Spread some gum paste glue on top of the heel and shape the sole of the shoe over top of the heel. Place a scrunched-up piece of real tissue paper near the toe of the shoe. Spread some of the glue on the short edges of the strap, wrap the strap over top of the tissue paper and press on the short edges to join it to the side of the shoe. Let the shoe dry for 24 hours and then remove the tissue paper.
- 9). Place the pink rectangle of fondant on top of the fondant tissue paper to make the lid of the box. Place the pink shoe on top to complete the cake.
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