Birthday Cakes
How to Make a Purple Converse Style High-Top Shoe Cake
This show-stopping 3D sculpted cake transforms a firm Madeira sponge into a realistic purple high-top trainer. Perfect for birthdays, it features intricate fondant detailing, edible laces, and a classic canvas texture for an authentic finish.
- Prep
- 180 min
- Cook
- 60 min
- Serves
- 12
- Level
- Advanced
- Per serving
- 640 kcal
Method
Preheat your oven to 160°C (140°C fan). Grease and line an 8-inch square cake tin. Cream the butter and caster sugar until pale and fluffy, then gradually beat in the eggs and vanilla. Fold in the flour until just combined.
Pour the batter into the tin and bake for 50-60 minutes until a skewer comes out clean. Allow to cool completely, then wrap in cling film and chill in the fridge for 2 hours; this makes carving much easier.
Cut the square cake into three rectangles. Stack two rectangles with buttercream to form the base length of the shoe. Cut the third rectangle into smaller sections to build up the 'heel' and 'ankle' portion of the high-top.
Using a serrated knife, carve the front of the cake into a rounded toe shape. Taper the sides slightly towards the middle to mimic the waist of a shoe. Slant the ankle section back slightly.
Coat the entire sculpted cake in a thin layer of buttercream (crumb coat) and chill for 30 minutes. Apply a second, smooth layer of buttercream.
Roll out the purple fondant. Cut a long strip to wrap around the back and sides of the ankle, leaving the front 'tongue' area open. Cut a separate piece for the tongue and tuck it behind the side panels.
Use a stitching tool or a toothpick to create 'seam' lines along the edges of the purple fondant. Roll out white fondant and cut a crescent shape for the toe cap and a long thin strip for the sole (foxing). Attach these with a tiny amount of water.
Use a small circular piping nozzle to punch out 'eyelets' from white fondant. Paint them with silver lustre dust mixed with a drop of clear alcohol. Roll thin sausages of white fondant for the laces and thread them across the tongue.
Use the black edible pen to draw the characteristic thin line around the white sole and the logo on the ankle. Place on a decorated cake board.
Notes
Always use a template cut from greaseproof paper to ensure your shoe proportions are accurate before you start carving.
A stitching tool or 'pouncing wheel' from a sewing kit (thoroughly cleaned) adds a professional canvas texture to the fondant.
If the purple fondant begins to dry out while you are working, a tiny smear of white vegetable fat (Trevis) will make it pliable again.
For the laces, use a clay extruder if you have one to get perfectly uniform strips.
