How to make fondant baby shoes

Today I want to show you how to make these simple baby shoes from fondant – apologies but one dried in a little bit of a wonky shape 🙂

fondant baby shoes fondant baby shoes fondant baby shoes

I haven’t had the time to decorate these shoes yet – here is a video with some decorating ideas.

For a tutorial for baby converse shoes see here

Fondant baby shoe template

Related Posts Plugin for WordPress, Blogger...

, , , , ,

27 Responses to How to make fondant baby shoes

  1. Caroline January 26, 2014 at 6:42 pm #

    Hi Bronnie,
    Writing from New York here (it’s about 2:30 AM, which is the usual time I’m sitting up at night reading your blog and watching your tutorials!). I’ve recently gotten into cake decorating, and I adore your blog and your videos – I have next on my agenda to try out your recipes for chocolate mud cake and IMBC, and I can’t WAIT to try out these booties! I have a couple of questions I’m hoping you can help me out with :).
    Is there any chance you can post how you would convert your chocolate mud cake recipe into American? (i.e., cups and ounces, etc.) (I only ask because I saw you did it for your vanilla mud cake recipe.) I tried to look up converters, but some say 400 grams is 2 cups, some say 1 3/4… and I figured you would know best! I’m really anxious to try it out, especially for my first attempt at tiers…
    Next, for the IMBC – I need to make it non-dairy, so want to try it with margarine instead of butter – do you think that will work ok? It has been great with my American buttercream…
    Finally (for now – I have a feeling i may write again sometime!), your fondant rolling/decorating board – it looks really great. I’ve seen fondant rolling mats (like Wilton’s), but read reviews about the mats ripping, etc., and also, I love that yours looks hard and sturdy – what brand is it?
    (Just remembered one more question! When you say that you’re leaving something for a few hours or overnight “on the bench,” does that mean on your counter? 🙂 )
    Thank you so much for all your help!!!

    • BronnieBakes Admin January 27, 2014 at 6:17 pm #

      Hi Caroline 🙂

      Thanks for your gorgeous message! I’m more than happy to help with your questions.

      Yes – I will convert it for you. Before I do, just let me know whether you get self raising flour over there?? No problem if you don’t as I can convert that into flour + baking powder.

      I have never tried IMBC with margarine! The only problem may be that margarine is so much softer so it might not hold. I am going to work on some dairy free recipes this year.. although they will be sugar free (refined sugar) as well. Definitely give it a try with the margarine and let me know!!! I think the best alternative would be vegetable shortening as that will help the mixture harden and a lot of Americans use it in their buttercream.

      As for my rolling/cutting board – I have absolutely no idea where I bought it from!!! but it was a craft cutting board, so it was from a craft shop or maybe even an Officeworks type shop. If you buy something that is fine for people who do scrapbooking or something when they use a stanley knife to cut paper etc, then that is the type of board to buy.

      And yes – ‘on the bench’ means on the counter, or on a table, or up high on a bookshelf away from my children!!!!

      All the best and keep me updated with how you go!


  2. Caroline January 28, 2014 at 9:24 am #

    Thanks for your reply Bronnie!

    We do have self raising flour but I prefer not to use it since I already have so many canisters on my “bench” 🙂 (counter). (All purpose flour, granulated sugar, light brown sugar, dark brown sugar, confectioner’s sugar (what you call icing sugar, I believe), KitchenAid, etc… For other recipes I have converted self raising flour like you mention for exactly this reason. (I usually do that for caster sugar as well – what we call superfine sugar here. It’s just one more ingredient to have! So I usually use granulated and it seems to be fine.) So if you can convert it with the flour and baking powder, thanks so much.

    I’m going to give the IMBC a “go” (I love your Australian idioms!) with stick margarine and I’ll definitely let you know how it comes out. I hope to make it this week for a cake this weekend, and I plan to use trans-fat-free stick margarine. That’s what I generally substitute for butter with good results. (Healthier than shortening.) (I’ll be using that instead of butter in the mud cake itself as well.)

    Regarding your cutting board – that’s brilliant! Hadn’t even occurred to me. I’ve googled “hard fondant cutting board” with no results – that explains it :).

    That’s what I thought “on the bench” meant, thanks :).

    Okay, back to work with me – I’ll check on my other question on the fondant later :). I usually read your blog and watch your videos late at night – you’ve become my night-time partner in crime 🙂 – but I was excited to check in and see if you responded to this one, so I’m doing it at work – shhh! I’m a lawyer by day, knitter on my commute, mommy of four always, and new cake decorator all night :).


    • Caroline January 28, 2014 at 10:13 am #

      I just realized once I’m at it, I should confirm my conversion of the IMBC too! I’m doing this from memory as my converted recipe is in my kitchen at home :).
      Sugar syrup:
      1 1/4 cup sugar
      1/4 cup water
      5 egg whites
      1/4 cup sugar
      4 sticks butter (in my case margarine) – 4 sticks is 2 cups
      (I’m trying not to gasp at that quantity of butter/margarine!! I cannot tell ANYONE what I’m putting in this cake!! lol)
      Does it look right to you? Thanks!!
      (Forgot to add to my signature before: and a big fan of yours :).)

  3. Caroline January 31, 2014 at 8:43 pm #

    I did it! Made your chocolate mud cake (did my best on the conversations – I think it tastes pretty yummy) and the IMBC. Your instructions were AMAZING. I watched the bubbles just like you showed in your video and it went smooth like silk. Baked and froze the cakes a couple of days ago like you said, torted and layered them with the IMBC tonight, and piped a rosette pattern with the IMBC all around. I had tinted the IMBC lavender, and I spray painted the top of the cake purple with the Wilton spray, and made a deep purple and white flower like you made for your birthday cake. It’s drying now. Yay!
    Another question 🙂 : Are decorations supposed to dry uncovered? Won’t they dry out too much and get brittle…? Am I supposed to cover it with plastic wrap?

    • BronnieBakes Admin January 31, 2014 at 8:54 pm #

      Oh that is such wonderful news!!!! I’m so sorry I didn’t provide you with the conversions earlier – I had it on my ‘to do’ list and then I got my daughter’s school starting date wrong (whoops) and had my middle daughter starting school the following day and life has been a little crazy!

      that is great news that it all worked out – yay!!!!!!

      Yes – you need to leave fondant decorations out uncovered as you want them to dry through and harden like a hard lolly. You need to have added a hardening agent into your fondant though… like tylo powder so that it dries properly. Or, alternatively you use some gumpaste instead of fondant.


  4. Caroline February 1, 2014 at 1:07 am #

    I knew you must have had something important :). I still would love your conversion at some point since I think I trust it more than mine. (I see now that my phone autocorrected to conversations instead of conversions!)

    I haven’t the cut the cake and IMBC open yet, so still reserving final judgment, and waiting for the verdict from the real judges – hubby and kids :). Eating it this weekend. I’ll report back. But thus far, I think the stick margarine appears to have worked.

    I did add a hardening agent – Wilton’s Gum-Tex. I know you like Tylo powder but I hadn’t been able to get it, just the Gum-Tex :(. Hopefully it’ll work! I’ll check on it and stick it on the cake later today.


  5. BronnieBakes Admin February 2, 2014 at 7:20 pm #

    Thanks for being patient!!! Here it goes

    Choc mud cake
    12.3459 oz dark chocolate
    7.9oz butter
    600ml water (mls is fine – right??)
    3 eggs
    14.1096 oz castor sugar
    14.1096oz of self raising flour (to convert from plain flour add 2 teaspoons baking powder for each 1 cup of flour)

    I hope that helps!

    For IMBC
    5 egg whites
    16oz of unsalted butter (yes – it is heaps!!!!)
    10oz castor sugar plus 1.94oz in a small bowl

    Let me know what everyone thinks of your cake!!!!!


  6. Chris Clark February 19, 2014 at 9:11 pm #

    Hi Do you have the template for your baby shoe, can’t find it anywhere. many thanks

  7. Caroline February 21, 2014 at 6:14 pm #

    Hi Bronnie, thanks so much for the conversion!! I was away so I haven’t had a chance to try out the recipe again, but I can’t wait to give it another go. The last one got mixed reviews – dad loved it, hubby and kids not as much. I think my conversion had way too much flour, so I’m excited to try again. (Question, though: if I use regular flour, per the instructions above 2 ounces less than two cups, you really think I should be using nearly FOUR teaspoons of baking powder? Doesn’t that seem like a lot?)
    The IMBC was a great success!!! Even with the margarine instead of butter. Looked silky and beautiful, tasted yummy, I tinted it lavender with Americolor and made a rosette covered layer cake and it looked magnificent. Your video tutorial was AMAZING. I was able to follow your instructions on how to do it without the sugar thermometer, and everything proceeded EXACTLY like you said. It was fantastic.
    Tonight I just tried your vanilla mud cake! (Your post for that is already in cups, etc. What a pleasure!) It’s cooling on the counter. Smells great. Can’t wait to get the reviews. I also bought some Satin Ice to test out, so we’ll see what everyone thinks of it all together this weekend :).
    K, I’m going to pose my next question in the right place, which will be my request for your conversion of your caramel mud cake :). Thanks again for all your help!!!

    • BronnieBakes Admin February 22, 2014 at 12:47 pm #

      That is fantastic to hear Caroline!!!


      • BronnieBakes Admin February 22, 2014 at 12:49 pm #

        But on a side note – that does seem like a lot of baking powder! But I’ve done another search and that is what they say. i would probably remove 4 teaspoons of flour though so you still have the 2 cups in total

  8. Charo June 23, 2014 at 9:06 am #

    Thank you for sharing the template. I’m a beginner, but you make it look like a walk in the park; I’m encouraged to try it!

  9. Sa-eeda Daniels July 4, 2014 at 2:55 pm #

    What an amazingly simple tutorial!!
    I will be trying out the booties today!
    Couldn’t find plastic ones and thought i’d check online for a simple and easy tut! And yours was tops!!
    All the way from a cold, Cape Town, South Africa! Will let you know how they come out! Thanks again!

  10. Linda Billingsley October 14, 2014 at 12:48 pm #

    I can’t wait to try the baby boogie shoes fir a baby girl shower to be! What is the thickness of the rolled fondant, and what kind of sewing tool did you use! Love your video!

  11. Linda Billingsley October 19, 2014 at 10:09 am #

    Thank you for your information. I look forward to making the booties! Linda

  12. Linda Billingsley October 19, 2014 at 10:19 am #

    What kind of fondant did you use for the booties? Thank you

    • BronnieBakes Admin October 19, 2014 at 8:30 pm #

      Hi Linda 🙂

      I use Bakels brand fondant

      All the best!


  13. Sheena December 5, 2014 at 9:47 pm #

    thank you for this tutorial.. I find this really helpful 😀

  14. dalla March 2, 2015 at 6:07 pm #

    i am really fond of watching ur videos and i am so amaze of those flowers, its really beautiful, and one thing i would like to know is the recipe of that flowers u made, the fondant ur using, thank you very much,i love it much….

    • BronnieBakes Admin March 3, 2015 at 10:55 am #

      thanks Dalla 🙂
      I use Bakels brand fondant and I mix in tylo powder when I am making something I need to harden


  15. Leidy May 16, 2015 at 11:04 am #

    I am totally in love with your blog! Thanks for taking your time to teach us all your knowledge about this industry. 🙂

    • BronnieBakes Admin May 18, 2015 at 11:47 am #

      Aww thankyou for your kind message! xxx

  16. Jen Martin July 7, 2015 at 7:37 am #

    Thanks so much for your clear tutorial! I’m going to give this a try tomorrow to decorate my son’s christening cake… wish me luck 🙂

    • BronnieBakes Admin July 7, 2015 at 8:17 pm #

      Yay – all the best!!!!!! xxx

Leave a Reply

Designed by Wordpress Blog Designer