How to Make Chocolate Candy High-Heel Shoes


Create a life-size, edible shoe from a full-size candy mold and a little bit of creativity. The shoe makes a great cake topper at a fashion-themed celebration or a customized party favor for a group of little fashionistas at a birthday party. You can make the shoe from white or chocolate candy melts or have it coordinate with the party’s color scheme by using colored candy melts. Top your finished chocolate candy shoe with a decorative icing pearl border around the foot opening and a fondant bow at the toe.

Things You'll Need

  • 3-D high-heel shoe mold
  • Strong paper clamps
  • White chocolate, milk chocolate or colored candy melts
  • Double boiler
  • Pastry bag with round icing tip
  • Clear icing gel
  • Buttercream icing
  • Fondant
  • Rolling pin
  • Tissue paper
  • Lay the 3-D high-heel shoe mold on a clean work surface. The mold comes in two pieces, one for the left side and one for the right side of the shoe. Use strong paper clamps to attach the two sides together to make one full shoe.

  • Pour the white or milk chocolate candy melts into your double boiler and stir frequently as the chocolate candy melts. Remove the candy from the heat as soon as it is thoroughly melted. If you do not have the double boiler, put the candy melts in a microwave-safe dish and heat in 20-second intervals until melted.

  • Pour the melted chocolate candy into the shoe and swirl it around to distribute the candy evenly around the interior of the shoe. It should cover the entire interior with a thin coat of the candy. Pour any excess chocolate back into the bowl. Cool the high-heel mold in the refrigerator for five to 10 minutes, just long enough to cool.

  • Pour another coating of the melted chocolate candy in the shoe, swirl it around, and cool for another five to 10 minutes. Repeat the step two more times for a nice, thick chocolate candy shoe.

  • Open the clamps and gently peel the mold away from the shoe.

  • Stand the shoe on a clean, flat surface. Open the pastry bag and squeeze the clear icing gel around the sides. Fill the rest of the bag about two-thirds full with the white, off-white or chocolate buttercream icing.

  • Squeeze a small ball of icing onto the top opening of the shoe. Squeeze another dot next to the first and continue all the way around the open, making a pearl-like decoration around the top of the shoe.

  • Roll out a small piece of fondant to about 1/8 inch thick. Cut out a strip 4 inches long by 3/4 inch wide. Fold the two short ends of the fondant to the center to make two loops and slide a piece of tissue paper into each loop to hold the shape in place. Let the fondant bow dry for at least 12 hours.

  • Remove the tissue paper, spread buttercream icing on one side of the bow and press it against the center of the toe of the shoe. Squeeze about 20 dots in the center of the bow to hide the fondant ends.

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  • "Candy Making for Dummies"; David Jones
  • "Candy Making Simplified"; John Kranick
  • Photo Credit Hemera Technologies/ Images
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