How do I make ballet shoes from modelling icing or sugar paste?
If they aren’t too big – maybe an inch or so – you could start with a ‘blob’ then roll it into a fat sausage shape with your hands. You’d then need something like an orange stick (a bit like a cocktail stick but with flat ends) to make the hollow inside. Ribbons would be very tricky on something so small though. If you want to make them any bigger – say two inches or more – you’d probably need to roll out the icing then cut out the pieces for the various parts of the shoe, form them into the shapes you need and join them together when they’ve set hard. Ribbons would be easier on larger sizes though.
