How To Make A Ballet Cake Topper

I believe the more we can learn from each other the better cake-making world we will be! TON of work. Behind the glamour of the beautiful cakes and the photo shoots are many hours of baking, dishes, and decorating. Step 1. Cut out your pattern. I took the template that is online and modified it to incorporate a more natural looking shoe (narrower heel, longer toe box, and added a 'seam' allowance at the edge allowing for an 'overlap' on the edge of the shoe). You can draw this out yourself or purchase the original pattern I made on our Etsy shop here. Step 3. Cut out your ballet shoe pattern on your gumpaste with a small sharp knife. Flip for other side shoe.

NOTE: Pink gumpaste/fondant fades with natural and artificial light (I know it stinks especially for color matching!) so always put it away asap or keep it under a towel to keep it from fading. Also store any project work in a cabinet or anywhere completely dark (see pix below). Step 4. Lay your gumpaste sole piece on top of your narrower foam piece. Dab sugar glue with a brush along the back edge of the entire sole. Starting from the back and sides gently place the Upper shoe portion edges on top of the glue line on the sole (you are working at the back of the shoe at this point). Step 5. Now how to get it to dry to a natural arch, This was the most stressful part because I wasn't sure and I was holding it wet and drying in my hand (LOL)! Use a bag of cotton balls to get the right shape. Manipulate the cotton balls accordingly. Let dry in a dark place (pink fades fast when exposed to light! I know this is hard because all I wanted to do was look at the topper and I had to stow it away!).

Next remove the bananas from the freezer and let them thaw for a few minutes. You want them soft enough to slice. However, don’t let them thaw too much! Next, finely chop the mint leaves. In your high powered blender or food processor, blend the banana and mint leaves until smooth. If you have trouble blending the ice cream into a smooth texture, mix it with a spoon and let it thaw for a few minutes before you resume blending. Scrape the ice cream mixture into a bowl and sprinkle cacao nibs or powder over the top. Grab a spoon and ENJOY! For a harder ice cream texture, place it in the freezer for 30 minutes to an hour.

You’ll use two frozen bananas like in the basic recipe, but instead of almond milk, you’ll add 2 tablespoons of acai juice, the juice from one pomegranate, and about 1/2 cup organic, frozen red grapes. Blend everything together. If it’s a little thinner then you want, put it in the freezer for about 20 to 30 minuets. Of course I had to find a way to green up my ice cream. Hey, it adds minerals like calcium and iron, and a funky green color. So this one is made with broccoli and frozen acai puree. Yep, broccoli in ice cream. Just hang with me for a second! Between the frozen acai puree and the banana, you can’t taste the broccoli.

Once everything is totally blended, roll out with a rolling pin, lay over the cake, and cut to size. Now you have enough ideas to get started. So go ahead and let the fun begin. Log in or Create Account to post a comment. Publisher: G. Smitty Some cakes are more attractive than others are. Do you know the secret that most bakers apply, They use an item called a fondant. It is usually a stiff sugary paste, which is elastic too. Commonly, people call it cake icing or covering. Publisher: G. Smitty Baking is a wonderful pastime for most people who are good at cooking. Whether one is an expert chef or not, he or she can learn how to bake a cake.