Sugarcraft Logo
Back Shoe molds, gumpaste shoe & purse molds and cutters


3D High Heel Ideas and Instructions

This tutorial is on how to make a lifesize (about a size 6) chocolate shoe.
These are SO much fun to make and your imagination can run wild.
Please do not email Dolores concerning this matter. This is not her work.
Make your own using mold above
Purse Bag shown is not currently available.

Nice Valentine!
For black shoe, white chocolate
with black candy coloring
red heart sprinkle candies
and bite-sized: 
roses mold #512 & leaf mold #1015
Products used:
Shoe/Purse box

bulldog clips
Silver or gold highlighter dust
Coating chocolate
Butterfly molds or flower molds for trim

lustre dust
candy coloring
red heart sprinkle candies
Clear boxes

MOLD above D-55
or order these premade here:

The basics:.
HOLLOW: Trim mold, clamp together, pour chocolate in, turn to coat all around,
flip over and drain until rubbery, scrape the drippings off. Put the 2 pieces together
using melted chocolate.
Step 1  High Heel shoe 2-piece mold set, 8 1/4" toe to heel
#D-55 A&B, 8 1/4 2 1/2 heel x 1 1/2"
Step 2  Step 2 - You will need to trim the mold and cut out the section that you would place
your foot into if it were a real shoe. I normally write on the mold for customers so there is 
no doubt which parts need to be removed. I trim about a good inch to 1 1/2 all 
the way around the mold. This allows you to clamp the bulldog clips it tighter.
Step 3 - Melt your Coating chocolate and pour into the mold. I kind of swirl it around to get to 
the edge of the mold, then pour it out leaving a thin shell in the mold. I put the mold in the 
frig JUST until it gets hard. Prop the mold upright...don't leave it in there to long or the really 
thin shell will crack. Just until it's setup. Then you do the pouring process 2 more times, for a 
total of three layers. You don't need to be quite as careful with the refrigeration time on the 
other two layers. Once it starts getting thicker, it really shouldn't crack. The heel part will be
fully filled in by the time you do three layers of chocolate.
Step 4 - Remove the mold from the fully setup shoe. You will have some rough edges.
Candy Glove
Step 5 - Trim down the seams with an exacto knife. I like using the cotton 
chocolate gloves (on the site). you don't get any finger prints on the 
chocolate when using these.
Step 6 - Add whatever your imagination comes up with.
I love to use the Jem bow makers and pearl molds. 
The # 4 pearls are nice and delicate, perfect for outlining the edges of the shoe.
Finished shoe :-) This was dry dusted with Silver highlighter dust

I used the Jem bow maker 43-7210 and some of the 2mm dragees. 
I also mounted it to a chocolate base. 
The "base mold" I sell in the mold section works great. 
I unfortunately cannot get the base mold that I used in the picture. 
But the oval one works great as well.

This is another gorgeous design, I think this one looks like a bridal shoe.
Again, I used the Jem bow cutters 43-7210 . If you don't have them, they are SO much fun to use. 
I will try to do a tutorial on those for the next post. I also used the # 4 pearl mold.
I also used a section of the floral lace press on the shoes at left. 
It really makes for a very stable shoe to add the base mold. 
You can fill it with truffles and place on the tables OR wrap with pretty cellophane 
for a beautiful gift or give away at a bridal show.
Tutorial and Photos by Jennifer Dontz (would like to give credit but link was broken)

From a customer 1: 3D HIGH HEELED SHOE - HOLLOW: I made the shoe - ordered the high heeled mold from sugarcraft. I first melted the coating chocolate and then poured it quite generaously in the mold. You will see a scored line on the top of the shoe and I tried not to go beyond that so that the shoe/sole portion could be hollow. After I poured the chocolate in generously, I put the mold up to the ceiling light to make sure I didn't miss any spots. I didn't turn it upside down in the fridge. I put it in the fridge with the open side up - chilled, and unmolded. Some say turn over and let it drip but I found when I did it this way, the shoe became too thin and kept breaking when I went to unmold. See which method works best for you. Duplicate the same on for the other half of the shoe. When both sides are done, glue together both sides with more melted chocolate, using a pastry bag, no 2/3 tip. Now the toe portion of the shoe was kind of tricky -I believe with practice, this can get perfected! The top/toe portion didn't quite meet as smoothly as I wanted- it slightly crissed-crossed, so I covered that with some mini fondant flowers. Tracey from the message board.
From a customer 2:
2. 3D HIGH HEELED SHOE There's just three things I can suggest without knowing why you're having a problem. Fill one half of the mold to the top with coating chocolate, put the other half of the mold into place and clamp all the way around the border of the mold with bulldog clips. Spend about 10 minutes rotating the mold in your hand S - L - O - W - L - Y. Then place it into the freezer in the upright position for 2 minutes. Remove and rotate slowly again then pop into the freezer for 5 minutes and unmold when you no longer see dark spots (looks like wet spots showing through the plastic) and unmold. DeniseNH

Coating chocolate
PAINTED WITH Silver or gold highlighter dust.
Make your own using mold above or 
order these premade here:

High Heel Shoe - this would be a 
good size to star out with. 
4 x 2 1/2"4 cavity, can make 3D
Idea above has no inst. and may not be 
this exact mold. It is just for ideas #90-13750
Butterfly molds or flower molds for trim

High Heel Shoe has been painted 
with DRY lustre dust

We'll advertise for you! If you made one and want credit, we will gladly give it so long as you provide the URL
Our company does not make finished chocolate shoes
frosting sheet, edible Pearls, filled candies, chocolatte hearts, edible bows: make or buy, fondant buttons,
icing flowers, Rolled Fondant, Purse Box

Instructions for this shoe

Shoe on "box" cake covered in 
rolled fondant icing.
"Box" stripes are also fondant. 
Shoe trim of printed frosting sheet.
Looks like she covered her 
display board using 
wrapping paper.Rolled

Looks like she may have used
wafer paper for "paaper" 
- Airbrushing some black.

Rolled fondant icing-covered box cake
with black overlay fondant.
Zebra print frosting sheet

Looks like a hexigon cake
with pretty fondant ribbon
and royal icing daisies

Looks like shoe is filled with
gumpaste flowers
on chocolate sphere.

Looks like shoe is trimmed in Brush Embroidery, edible pearl trim.
Nice idea for a shoe box cake in background.
TIP: Go around top rim using cake icer tip
for the lid.

YUMMY! She filled the shoe 
with chocolate-dipped cherries -
and one gumpastee leaf she made.

Dots put in mold BEFORE filled.
Chocolate purses.
Flower trimsFlake

Flakes of chocolate for trim

I think she painted in the dots
but may have painted on the
bows after it was molded.

Nice packaging!

Trimmed in fine royal icing decorations
with edible pearl trim

chocolate bow using mold

Painted mold first, poured choc.
See BOX molds trimmed
in edible pearls.

Zebra print frosting sheet
Purse Box

Small shoes packaged
in cellophane bgs


Rose candy molds

Animal print frosting sheet

Animal print frosting sheet

frosting sheets
could have been used

Purse Box
Silver or gold highlighter dust

LID on box: 
Go around top rim 
using cake icer tip
Wizard of Oz figures

CLEAR BOXES for your chocolate shoes
If you don't find one that measures specifically tp your needs, see the link on the page where you can browse other sizes to be special ordered.

- MORE -


You can make GUMPASTE high heels 
and purses too. Patterns here

Cover or accent using creative patterns printed on our
Frosting Sheets! Print these if you have the dedicated
printer, or send us the ready-print 
and we'll do it for you.
Purse Box

A high heel shoe mold
8 oz. of “tempered” chocolate Real/Pure Chocolate paste - Or simply used tempered Coating chocolate! which does not need tempered and ingredients have been added so that it does not need tempered.
Rolling pin 
Plastic wrap 
Inner sole pattern
Bulldog clips for mold 
Cotton balls 
Exacto knife or pizza cutter
Small paint brush 
Candy Glove
Candy coloring (optional)

Prepare your new mold:
Your new mold usually arrives in an “unusable”state and needs to be prepared for use. (As above instructed with pictures). Take your scissors and begin cutting your new mold to within 1" to 1 ½" from the actual shoe cavity all around making sure you keep the two (2) plastic “nubs” within your 1 ½" margin. Discard all unnecessary plastic pieces from your work area. Take two (2) or three (3) cotton balls and begin cleaning and buffing the inside of your mold to get a better shine on your finished shoe. 

Pouring the mold:
Once your chocolate is properly tempered and ready for use, fill one-half of your shoe mold to the top (do not over fill). 
*If using already prepared Coating Chocolate, ignore "tempering" instructions. (Both types of chocolate have exactly the same taaste).

Place the empty half of the mold over it making sure that the two halves are well aligned, using the little “nubs” on the molds to assist you. The proper alignment of the 2 parts of the mold are critical to the finished shoe. Now using the clips, begin fastening the mold together to prevent the chocolate from leaking out of the seams. You need to work quickly during this phase. Now “flip” the clipped mold over, onto the other side, to distribute the chocolate “evenly” within the cavity. Look the mold over and check for “air bubbles” (little holes within the inside of the mold where the chocolate may have not completely filled in) and if there are any, gently tap that area with the back of a spoon and the bubble(s) should disappear. Now rotate the mold in every direction to continue to evenly distribute the chocolate inside the mold. This process should last at least 5 minutes by the clock! This step should NOT be rushed. Taking time now, results in a beautifully molded shoe later. The shoe is now ready to rest for a while on your counter top. Stand the mold (with the clips in place) upright, as though it were a real shoe, making sure that it is level. If a clip or two prevents you from thinking the shoe is truly level, then prop something under it to make it level. The mold should remain at rest for approximately 20 minutes. If your kitchen is hot (over 70 degrees) 30 minutes is best. Now place the mold in your refrigerator for 20 minutes. NOT THE FREEZER! Also, make sure your mold is not touching anything already in the refrigerator or the cold from that item will transfer onto your shoe and leave a white stain on the chocolate. 

Time to de-mold: 
Take your shoe mold out of the refrigerator and allow it to acclimate to your ambient room temperature for 5-10 minutes. Then carefully remove the clips and de-mold. Your shoe should pop out easily and be very shiny. 

Cleaning the shoe: 
Using a Candy Glove, take a pointed steak knife and turn it over, dull side up. Begin scraping off the excess chocolate from all visible seams, top and bottom. Do not worry about scratching that beautiful shine on the shoe. Once all excess chocolate has been well removed, smooth over the seams with your finger, by gently rubbing over the seams in a back and forth motion. Slowly but surely all seams should disappear. Now let’s open the center of the shoe. With your steak knife dull side up again slowly begin by scoring the visible line outlining the center of the shoe. This procedure should happen very slowly and with almost NO PRESSURE. Just keep scoring over the line over and over again. Eventually the center portion should drop into the center of the shoe exposing the inside, just like a real shoe! Now, remove this center part. With your finger, rub the edges of the resultant opening, very gently. It will eventually become smooth. Then, clean the rest of the shoe, removing all visible fingerprints, by rubbing the shoe with cotton balls a little at a time. You may want to hold the shoe with a paper towel during this step, so no new fingerprints are left behind. If you want to give your shoe that high luster look again, there are commercial products you can buy that can be sprayed on called Confectioner's Glaze. Now would be the appropriate time to do this. Allow the shoe to completely dry before the next step. 

The Trim: 
Soften your chocolate paste by warming a piece about the size of a small fist in the microwave at 10 second intervals. Check each time for softness and work it a little before putting it back in for an additional 10 second interval. Chocolate paste is tricky and can appear hard on the outside, but once you work it you can begin to feel the softness inside. At this point if you put it into the microwave for more time, 10 more seconds could destroy it. Once chocolate paste has melted out, you cannot revive it and must make a new batch. This is the time to color your paste. If you start with dark chocolate paste, you may want to make some white chocolate paste also and add a little of the white to the dark to make a contrasting trim. Or maybe, if you begin with white paste, you may want to add another color. If you do add coloring, make sure you use candy coloring and NOT regular food coloring. Any WATER BASED colors will ruin your chocolate paste and render it unusable. 

Coloring chocolate paste can be done by adding candy coloring to your paste. Then kneed it completely, so all the color has been worked throughout the paste for uniformity. Better to add a little at a time until you arrive to your chosen color. Add too much, too soon, and you’ll have a very dark result. Now, assuming you have the trim color paste you desire, roll out a piece with your rolling pin to a ribbon like thinness. With a ruler, measure 14" in length and one and one-half (1½) inches in width. Using a pizza cutter or Exacto knife, begin cutting your rolled out chocolate paste to the desired dimensions. Now find the middle (7" mark) of your ribbon of paste and place it onto the center of the rear of the shoe opening. Straddle the ribbon around the opening of your shoe so that half of it is tucked “into” the shoe and the other half remains on the outside, as trim. If you have done this correctly, both ends of the ribbon should meet on the front of the shoe. Cut off any excess. 

Now for the bow. Cut another piece of chocolate paste ribbon one and one-half (1½) inches wide by 6" long. Bring both ends to the middle allowing some space to lift the two loops of the ribbon up. Place a cotton ball in each loop to hold it up. Then “glue” the two (2) loops of the bow in the middle, with some tempered chocolate. Cut a 3" piece of ribbon paste one and one-half (1½) inches wide and fold the long sides in about 1/4". This becomes your center loop of the ribbon. Place this loop in the middle of the bow (between the other loops) and glue the back of the bow with more chocolate. For the inner sole (pattern provided), roll out more chocolate paste the color of the shoe. Using the pattern, cut out the form and slide it into the shoe. There should be no need to glue it in. However if you wish to anchor it, just add a little chocolate to the inside of the shoe (a small paint brush works well for this) and slip the inner sole over it.


Back Shoe molds, gumpaste shoe & purse molds and cutters