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How to make fondant booties

Updated April 08, 2017

Fondant is a sugar paste used in cake covering and decorating. Baby bootees are an adorable decoration for baby shower, christening, first birthday or other baby-related cakes. Creating fondant bootees takes at least one day to complete as the fondant will require time to dry so that the shoes will be set.

Place the parchment paper on a smooth flat surface and place the fondant on top of the parchment paper. Roll the fondant out very thin using the rolling pin. The fondant should be less than 1/8 inch thick.

Print the bootees pattern and cut it out. Place the pattern on top of the rolled fondant and cut the pattern out of the fondant using the craft knife.

Cut holes in the top of the piece that will be the side of the shoe using the small hole on decorating tip #2. The longest piece will be the sides.

Wet the top of the oval piece with the paint brush and the lemon juice.

Attach the front of the shoe to the oval shape immediately. The half moon piece with the hump in the centre is the front piece. Wrap the piece around one end of the oval and hold for several seconds to secure it in place.

Brush the lemon juice across the side piece of the shoe and affix it to the front and sole of the shoe. The tabs should be wrapped around the front of the shoe. Be gentle when placing the tabs on the front of the shoe to ensure that the shoe doesn't come apart.

Cut a piece of fondant using the wide end of decorating tip #2 and roll the circle thin to create the lace. Allow the shoe to sit overnight before placing the laces through the hole and completing the shoe.

Things You'll Need

  • Parchment paper
  • Fondant
  • Small rolling pin
  • Bootees pattern
  • Craft knife
  • Decorating tip #2
  • Small paint brush
  • Lemon juice
  • Scissors
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About the Author

Christell York has been writing professionally since 2008 for various websites and offline for "The Houston Press." She specializes in technical, automotive, travel, personal finance and food articles. York has a bachelor's degree in business management from the University of Phoenix and is currently seeking an associate degree in baking and pastries at the Art Institute of Houston.