There's no question about it -- in addition to being delicious, cakes are also works of art. Whether you are a novice baker or an accomplished pastry chef, cake design can be a fastidious and time-consuming process that boasts impressive results. Practice your baking and designing skills by customising your own tennis shoe-shaped cake.
Prepare the cake mixes according to the box instructions. You should have four rectangular cakes. Let cool completely.
Lay one cake on a flat surface. Cover top with thin layer of frosting. Stack another cake on top of the frosting. Repeat for the remaining cakes.
Shape the tiered cake into a shoe, using a serrated knife. Make small cuts and refer to a picture of a tennis shoe for guidance.
Spread a thin layer of frosting all around the surface of the cake.
Cover the cake in rolled fondant and smooth. Trim the edges with a knife. If you are making a blue pair of tennis shoes, use blue fondant.
Make the bottom white shoe border. Roll out and flatten white fondant to 1/4 inch thick on a cutting board dusted in cornstarch. Cut long strips of fondant, about 1/2 inch wide. Remove using a spatula. Use the paintbrush to dab frosting on the back of the strip and adhere it to the bottom of the shoe to make the border. Work with small strips and make your way around the entire shoe. Gently rub the piece of fondant in a circular motion to repair any cracks.
Make shoelaces. Use a utility knife to slowly cut the remaining white fondant into thin 1/4 inch wide strips to make shoelaces. You will need at least four laces for each shoe.
Dab frosting on the back of each lace with a paintbrush. Arrange fondant pieces on the desired location of your cake. Avoid touching the fondant as much as possible, as it is quite fragile.
Make the shoelace bow by cutting a longer pieces of fondant. When the laces are on the cake, use a toothpick to gently flip the laces into loops.
For a healthier cake, replace applesauce for the vegetable oil. Use food colouring to dye fondant any colour.
Fondant-covered cakes should be consumed within 2 or 3 days.
Tips and warnings
- For a healthier cake, replace applesauce for the vegetable oil.
- Use food colouring to dye fondant any colour.
- Fondant-covered cakes should be consumed within 2 or 3 days.