Following this realistic Rainbow Zebra Boot Cake tutorial is a perfect way to work on your modelling skills. The colours are so vibrant! Its creator, Emma, comes from a background of fine art as a portrait artist. She founded Emma Jayne Cake Design in 2012, having decided to use her skills in art in a different form. She started out designing celebration cakes and slowly moved into bespoke wedding cakes; soon finding out where her passion lay. With the business growing, Emma opened a workshop in 2012.
Here she started teaching sugarcraft classes as well as travelling throughout the UK and Europe teaching. She has won several awards at Cake International and New York Cake Show, and had the honour of being awarded Cake Artist of the Year 2017 at the Cake Masters Magazine Awards night, as well as being a finalist for Best Showpiece. Emma continues to make bespoke wedding and celebration cakes, run her own business, and has had a wonderful time travelling and teaching sugarcraft in 2017 and 2018.
- 16 inch round cake board
- 12 inch square cake
- 100g Batch of buttercream
- Renshaw extra sugarpaste 2 ½ kg
- Renshaw modelling paste 180g
- Evil Cake Genius re-use a mould 20oz pot
- Dr marten boot (to use for sole mould)
- Rainbow dust (Pro Gel) colours -red-yellow-lime green-Ice blue-purple-pink-khaki
- Rainbow dust (Colour Flo) airbrush colours for board -red-yellow-green-blue-rose
- Various Rainbow dust (metallic Paints) for boot -red-yellow-green-blue-pink-black
- Rainbow dust plain and simple range (edible dusts) Chocolate, black and Yellow
- Piping gel
- Tylo powder
- Edible glue
- Dipping solution
- Scrubbing brush
- Sharp knife
- Cake smoother
- Various size paintbrushes
- Scalpel knife
- Dresden tool
- Scribe needle
- 10mm and 5mm circle cutters
- 22 gauge florist wire
- Wire cutters
- Carving knife pallet knife
- Airbrush and compressor
Place the Evil Cake Genius (reuse A mould) in the microwave for around 4 minutes in 1 minute intervals to completely melt into a liquid.
Take extreme care as this is piping hot and pour into the container. You will need a 3cm rim around the boot for strength. Ensure your boot is clean and place into the liquid mould making sure the complete sole is immersed. Leave to cool and set.
Cut the 12 inch cake into 1 inch deep layers, buttercream and stack. Next, cut the 12 inch cake in half and stack on top of each other to make a height of at least 5 inches. Start carving the shape of the boot.
Use the actual boot as a guide when carving the cake.
Finish by crumbcoating with the remaining buttercream and refrigerate to set firm.
Knead 800g of white Renshaw Extra sugarpaste with Khaki Pro gel colour and 1 tsp of Tylo. Renshaw extra has extra elasticity and is perfect for use in the mould, the Tylo is added to set the sole a little firmer.
Roll the sugarpaste into a long sausage shape and press firmly into the mould.
Turn the mould over and gently peel back to release the boot sole. Once released tidy up ant imperfections with a Dresden tool and leave to set.
Knead 1kg of white Renshaw Extra sugarpaste and cover the carved boot cake using your hand to smooth around the contours of the cake.
Cut neatly around the base of the boot with a sharp knife.
Rollout 500g of white Renshaw Extra sugarpaste 3mm thick and cut out each panel with the boot templates.
Follow the stitch lines using the boot as reference.
Rollout a small amount of khaki sugarpaste 2mm thick and cut out 16 circles (in total) with the 10mm circle cutter. Arrange the circles on the front seam line to make 8 eyelets on each side. Stick with edible glue and then cut the inner circle with a 5mm circle cutter.
Glue each section in place starting with the tongue which will need to be spray coloured in advance (instructions number 20-22). Attach the side panels and cut to size on the heel seam with a scalpel knife.
Make sure each panel is lined up and fitted properly in place.
Close seams together with edible glue.
Finish with attaching the heel panel.
Mix black edible Rainbow dust with dipping solution to make a weak coloured watery paint. Brush this generously over the sole of the boot highlighting textures as the paint settles in every crevice.
Line up strips of masking tape the height and width of the boot onto a cutting mat. Draw out zebra print design and cut out the pattern using a scalpel knife.
Peel off each piece and stick on the boot to make a zebra stencil design start at the heel and work to the front covering every part.
Use Rainbow dust metallic food paint and airbrush each colour starting with the metallic red and work the colours up the boot blending each colour to the next creating a multicolour rainbow effect. Once dry peel off the masking tape to reveal the Rainbow Zebra design.
Attach the boot to the sole with edible glue. Roll out the remaining Khaki sugarpaste to 3mm thick and cut into 5mm wide strips and glue around the edge of the sole.
Cut another 5mm wide strip of Khaki sugarpaste and glue vertically in place around the base of the boot.
Paint each eyelet with black metallic food paint using a fine brush.
Mix yellow Pro gel colour into 20g of Renshaw modelling paste. Roll out into very thin sausage strips, and cut to 5mm sections. Glue each piece onto the sole of the boot to make a stitch line around the sole.
Roll out a small amount of Khaki sugarpaste and yellow modelling paste into two strips to make the boot label. Glue these together and put a stitch line along the edge. Mix a little yellow edible dust with dipping solution to make paint. Hand paint the inscription with a fine paintbrush.
Mix yellow Pro gel colour with 20g sugarpaste. Roll out a 30cm strip and texturize to give a fleece effect with a scrubbing brush. Cut to size and line the inside edge of the boot and tongue.
Mix orange Pro Gel colour into 40g of Renshaw modelling paste. Roll out two long sausage strips to make laces for the boot. Cut each section and glue in place starting from the bottom of the lace inserting into each eyelet.
Roll out the remaining white Renshaw extra sugarpaste and cover a 16 inch round cake board. Spray on various rainbow colours with an airgun making an outward rainbow splash effect using Rainbowdust (colour Flo) airbrush colours. Leave board set and dry before attaching the boot.
Mix Various Pro Gel colours to make rainbow colours into 20g balls of Renshaw modelling paste.
Attach the finished boot to the board with Royal icing to glue in place. Insert a scribe needle pushed in at an angle into the cake board to make a pilot hole for the wire support. Cut 22 gauge florist wire to various lengths for the colour splashes.
Roll various size and colour teardrop shapes to make colour splash effect and glue into place.
To make the long splash effect, use the pre cut florist wire and roll a small amount of the colour modelling paste in a sausage shape around the wire. Roll with your hands in an outward direction. Keep one end thicker to give the end of the splash effect.
Insert into prepared support holes on the cake board and bend into position.