This week I had lots of fun creating a Jimmy Choo Cake for a 30th birthday. The cake was a big hit & I want to share with you my finished results but also some of the techniques involved in making this fun design.
The cake itself is Cherry Ripe Mud Cake, one of my favourite flavours!
I started with a square cake that I split & ganached. I then cut it into the rectangle to make the shoe box shape.
The rectangle is then ganached ready for covering. 
The base of the shoe was moulded with gumpaste over the top of a stilhetto which was purpose bought to be used as a mould. I would always recommend using a brand new shoe as a mould 
The writing on the box & the shoe & shoe design are all hand painted & once each element is finished the shoe is stacked on top of the box.
I love this cake as there are endless designs you can incorporate to individualise it & it always raises eyebrows when people find out it is entirely edible!
For more photos and info about this cake please see our Novelty Cake Gallery
I live in South Africa and have been asked to do a jimmy choo gift cake for a friend's daughter's 21st. I am having difficulty understanding how to cover the "box" and then make lid (obviously all fondant) and then the actual shoe - all well using a stiletto shoe (new of course ...) as mould, but what do you make the heel of and how do you attach it to the actual shoe so it doesn't all fall apart??? Please do get back to me - the cake is due on 10th December and I need to get started on making the shoe - thank you. Regards, Mandy Nel
Hi Mandy,
The shoe box itself is just covered like a normal cake in one piece of fondant and the another layer of fondant is placed over this and then trimmed at the sides to form the lid. The heel of the shoe I molded by hand around a dowel so the shoe has a point you can insert into the cake for stability and then was attached to the rest of the shoe with royal icing. The sole of the shoe is simply laid over the bought shoe so it sets in the right shape, it does need a couple of days to set.
Hope this helps. It is a bit hard to explain. I really made it up as I went, a few experiments usually reveals what will work & what won't work.
Happy caking!