- 429g all-purpose flour
- 265g caster (superfine) sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 125g unsalted butter, softened
- 2 large eggs
- 375ml of milk
- 125ml vegetable oil
- 2 tbsp Greek yogurt (can substitute with sour cream)
- 1 tsp vanilla extract
- 1 batch vanilla buttercream frosting
- 3 drops purple food gel
- 2 tsp strawberry flavouring
- ½ cup unsweetened cocoa powder
- Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Line a cupcake tin with cupcake liners.
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
- Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
- Add the eggs, milk, oil, Greek yogurt (which helps keep the cake moist) and vanilla. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
- Pour batter into pre-prepared tin and bake for 45 minutes. If you can poke a skewer in it and it comes out clean then it’s ready to take out of the oven. Allow to cool completely before using.
- To prepare the cake split the cake into three rectangles.
- Add a dab of frosting onto a 10” cake board and place the first layer of vanilla cake on top. The frosting underneath will help the cake stick to the board.
- Add a layer of frosting on top of the first layer of cake and use a large offset spatula to smoothen it out.
- Place the next layer on to and add another layer of frosting on top of that layer before adding the final layer of cake. Chill the cake for 30 min.
- Use the template to cut the sole shape of the shoe with a sharp knife. Chill for another 30 min.
- Use the side template to cut the shape of the shoe as demonstrated in the video.
- Carefully cut out a cavity for the sole of the shoe to make it appear as thought a foot would actually fit in there. Be really careful and go slow otherwise you’ll risk tearing he cake or frosting.
- Spread some chocolate frosting around the inside of the shoe. Then add some purple frosting on the outside of the cake. Start at the front of the shoe and then add some on the top of the cake and a little around the sides and back of the cake. About 1cm from the top of the cake.
- Fit the end of a piping bag with a small round tip and fill it with some white frosting. Pipe some white dots around the shoe cake where the purple frosting has been spread.
- Use a small closed star tip to frost some little star blobs around the top of the shoe. Frost a small swirl of vanilla frosting at the front of the shoe and pop a cherry on top to finish!
- Split the batter into two bowls. Add the purple food gel and strawberry flavouring. Mix until well combined. Then split one of the frosting portions in half again.
- Keep one of the bowls vanilla and flavour the other half with unsweetened cocoa powder. Mix until well combined.
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