Hello and welcome to Cupcake Addiction's Stiletto Cupcake Tutorial where I'll be showing you
how to make this very cool stiletto cupcake.
There's quite a lot to this tutorial so let's get started.
Tools and equipment that I will be using today: I have some of our perfectly pipeable buttercream
frosting which I've pre-colored in a fuchsia-y type color.
If you are having trouble getting your frosting to that consistency, we do have a tutorial
on how to make the buttercream frosting, as well as a recipe, so feel free to check that
one out.
I have some melted white chocolate.
You can also use melted white candy wafers.
I have some lavender sanding sugar.
I've placed my lavender sanding sugar in quite a wide flat base bowl.
I've got a disposable piping bag which I've pre-filled with some of that fuchsia buttercream
and I'm using that in conjunction with a Loyal number 20 piping nozzle.
You don't have to have the Loyal number 20, but just something with a nice, round, open
tip will be perfect.
I have 3 knives.
I have 1 serrated edge knife or steak knife.
I have 2 just plain butter knives.
I prepared household scissors.
I've pre-made some fuchsia fondant.
And I've also pre-made one of our little bows.
We have a tutorial in this small fondant bow with ribbon tails, and I've just left the
ribbon tails off this one.
I've got a couple of ice cream wafers.
These are natural ice cream wafers available at your local supermarket.
I've got some cream wafer straws.
You can see those.
They do come in quite a few different designs, patterns, colors and flavors so bear in mind
what you look you want for your stiletto heel when you're choosing your wafers.
I've got a plain vanilla cupcake.
I've baked that in a lovely fuchsia patty pan, the same color that I've used for my
fondant.
And I've got a spare snap lock or sandwich bag.
Let's get started.
Firstly we're going to prepare the front of our stiletto so I'm going to take my piping
bag.
I'm going to squeeze that frosting all the way to the end until it's just popping out
the end of the nozzle, and I'm just going to swirl it all the way to the edges in a
nice dome swirl.
Now I'm going to take the back of one of my butter knives and I'm just going to spread
that out to the edges.
Try not to get it over the edges of the patty pan too much.
If you get it a little bit, it's okay, and make that into a nice dome.
I'm going to take that and roll it in my lovely sanding sugar.
So you can see there, the sanding sugar really does change the color of that icing and takes
it from being that fuchsia color to more of a purple.
Feel free to give it a couple of rolls and then just take the palm of your hand and pat
it down making that nice smooth dome.
Next we'll be making the sole of our shoe.
This is where our ice cream wafers come in, as well as our candy melts or our white chocolate.
Now I've taken these ice cream wafers, and just with a standard pair of scissors, I've
cut them into this shape.
Now make sure that you got a couple of this spare because you will have a couple of mishaps
along the way, especially if you're going to do a whole dozen pairs of shoes.
You see, I've really just trim the edges off to give us that lovely sole shape.
I'm going to take the white chocolate or the white candy melts and my other butter knife.
What I'm going to do is just dip that in and I'm just going to spread it up.
Now you should have quite a rough side to that wafer, quite a, I guess, quite a coarse
side.
You want to make sure that the coarse side is the back.
Now you see here, I'm just smoothing it up the sides, smoothing it at across.
I am leaving a little bit of that top corner so that I can still hold it.
It can be a little bit messy.
Try and get it as smooth as you can though with the back of that knife.
If you need to add a little bit more, you can add a little bit more.
And don't worry about the back of the wafer.
It's going to be a bit messy but it's the back of the shoe anyway so no one should really
be looking.
So you should have something that looks a little bit like that.
I'm going to pop that to the side on a piece grease-proof paper.
I should mention, this will take about 10 minutes to dry so I would suggest pre-making
this and that way you can get straight into the decorating.
So here's one that I've pre-made.
As you can see, that's lovely and touched dry and ready to go.
Now, I'm going to prepare my cupcake.
We're taking my serrated edge knife and cutting about a centimeter from the patty pan.
I'm cutting all the way into the cupcake, just to the width of the knife.
Now just going to prepare the space for us to put in the wafer.
Now I just want to make sure that's going to go in all the way.
Beautiful, alright!
So I'm happy that's going to go into the cupcake nicely.
I'm going to take it back out.
We're going to now do the edging of the sole.
This is where our second snap lock bag comes in.
So I'm going to take the snap lock bag and I'll just [spoon full], not too much of the
buttercream frosting.
Pop that into the snap lock bag.
And I'm going to use this effectively as a disposable piping bag.
So what I' going to do is you want to snip off the corner.
But you want to snip off quite a large corner so it's about a centimeter this corner.
And it's going to give you this lovely flat edge.
So we're actually going to be piping out, I suppose you call it like a strip of icing
rather than a small dainty little piped line.
It's going to be quite a fat strip.
Alright, so we want to take this now and I'm going to... see how fat that strip is that's
coming out of the bag?
Down the side, hold it in the center, down the side and across the back.
Now this is why we wanted our sanding sugar in this lovely white flat bowl because we're
now going to just roll that.
Now don't roll it too hard because you don't want to knock the sanding sugar, so you don't
want to knock the icing with the sanding sugar.
It can be a little bit fiddly.
Alright, so you can see there, I still got some spaces in close to the sole with no sanding
sugar so I'm just going to sprinkle that on.
It's probably the messiest part of the shoe and probably the fiddliest as well.
If you do find you get sanding sugar everywhere, I would suggest keeping a paintbrush or something
on hand, and just use the paintbrush just to flick... a dry paintbrush just to flick
away any of that excess sanding sugar.
Alright, so you should now have something that resembles that.
Now you can see here, this side here is little bit wider than that side so I'm just going
to take my knife and just push it back a little bit so that I'm happy that they're nice and
even.
Beautiful.
So I'm going to take the sole of my stiletto and I'm going to push it into that pre-cut
little slot.
Now while you're still holding this -- it's a bit of a circus juggling act -- take one
of your wafers.
Make sure you put the nice smooth flat side to the ground and you put the jagged side
where you've actually snapped it up to the shoe, to the sole of the shoe.
And then I'm just going to sit that on the ground, and just let that sole sit nicely
on it.
Now try not to touch that for a couple of minutes because you just want that white chocolate
to form a nice little glue to seal it and to just glue itself to the back of the sole.
Alright, while you're waiting for the stiletto heel to dry, we'll start rolling some of our
little fuchsia pearls or beads that are going to go along the back.
So just make sure they're all roughly the same size and do bear in mind that these shoes
are a pair so make sure that you try and get them both as similar as you can in size of
your icing swirl, size of the bows, and size of the little pearls at the back there.
Alright, so we've got 4 of those.
This might be a touch big.
You can see I'm just rolling that into just a little ball shape.
And we've also got our beautiful fondant bow.
Now I'm going to use this white chocolate as a little bit of a glue so I'm just going
to dip in there, put a little bit of glue on the back of my fondant bow, and just nestle
that fondant bow on top.
You can push it into the icing a little bit if you like.
We're going to do the same thing with our 4 pearls.
Be careful not to apply too much pressure on these pearls because you don't want to
squash them out of shape.
You want them to still be nice and round.
And that white chocolate can get a little bit messy so try not to have it drip around
the pearls too much.
I'm just going to rest one, two...oops.
Once you get this far through the shoe, you don't want to wreck it at the very end...and
four.
Now as you can see, I've got a few little bits and pieces on that white sole.
I don't want this so I'm just going to take the paintbrush and I'm just going to wipe
them off to give us that lovely seamless white sole.
When you are moving these shoes, do make sure that you carry them by both halves.
They are a little bit fragile but they're so worth it.
So there you have a beautiful pair of absolutely gorgeous stiletto cupcakes.
Another one that we've prepared earlier, a great design.
You can see here how we've carried the design from the patty pan through to the actual front
of the shoe.
So bear that in mind, you could choose patty pans, perhaps with a zebra stripe or a leopard
print or something like that.
But it does look really effective when you actually carry the patty pan design all the
way through the shoe.
We hope you've loved this tutorial as much as we've loved making it.
Make sure you subscribe to our channel, My Cupcake Addiction, if you'd like to see more
from us.
Thanks so much for watching.