Making Templates and Forms

1. Stand on a piece of cardboard and trace the outline of your foot to create a template for the sole of the slipper.

2. Cut out the foot with a utility knife.

3. Lay the sole template on top of the cardboard and trace a line around the tip of the foot 2 inches away from the template. The line should extend from the top of the arch to the same place on the other side of the foot.

4. Remove the template and draw a straight line to connect the two lines.

5. Cut out the new template. This will serve as a model for the slipper's toe cover or upper.

6. Bend the upper template to resemble the curve of the toe of a high-heeled shoe. Compare the shape of the molded upper to the template to ensure it will meet the edges of the sole exactly.

7. Place the sole on the work surface. Holding the ball of the foot, bend the template upward at the instep and then down at the heel to create the reverse Z of a glass slipper's sole.

8. Flatten the sole and upper template for the next step and for cutting.

9. Line a rimmed baking sheet and both templates with aluminum foil and spray liberally with non-stick cooking spray.

Preparing the Sugar

1. Pour sugar, corn syrup and water into a pot and place it on the stove over medium-high heat. Insert a candy thermometer into the pot.

2. Allow the sugar to boil until it reaches 310 degrees Fahrenheit, or the hard crack stage.

3. Remove the pan from the heat quickly and pour the sugar into the baking sheet, allowing it to flow into an even sheet.

Molding the Sugar

1. Allow the sugar to cool for 5 minutes. The sugar will become cool enough to handle, but still warm enough to mold.

2. Lay the templates on the sugar sheet and cut around each template with a sharp kitchen knife.

3. Peel away the sugar surrounding the cut out pieces; roll it into a ball and put this sugar to the side.

4. Peel the cut sugar shapes from the baking sheet carefully and place them on the templates.

5. Reform the templates to the shapes you created in steps 6 and 7 of section 1.

6. Allow the sugar to cool on the templates. Balance the heel of the sole template on a cup, to help it keep its shape.

7. Use the sugar you reserved in step 3 and roll out a rope of sugar to serve as the heel. Make it a little longer than necessary for the shoe -- so you can press the excess heel-length into the cake to secure it.

8. Remove the solidified sugar from the templates. The aluminum foil should peel away from the sugar easily, if you used enough non-stick spray.

Assemble the Shoe

1. Use a mini-torch to warm the bottom edges of the upper and the toe of the sole and soften the sugar.

2. Press the two pieces together.

3. Run the torch along the outer seam to make the seam nearly invisible.

4. Repeat steps 1 through 3 to attach the heel to the sole.