It’s definitely Fall again! The leaves have changed. There’s a crisp chill in the air. Pumpkin spice and gingerbread lattes, and salted caramel hot chocolate are being consumed by the tanker truck full. I love it ALL! (My Starbucks card gets a real workout this time of year. hahaha!)

But it’s the traditions of food and family that I love the most. One of the fondest memories I have is watching the 1939 MGM spectacle, The Wizard of Oz, on TV around Thanksgiving.

This year noted the 75th Anniversary of the movie based on the book by Frank L. Baum. As one of my all-time favorites, I couldn’t let the occasion pass without paying homage to it in sugar, could I?

I received a high-heeled shoe cake mold from Germany as a gift some time ago. With the wide range of beautifully crafted gumpaste shoes that are so popular in the cake world today, I didn’t know quite what to do with this gift. That would be more than the oft-used bling bands, fondant bows, and designer labels, anyway.

Then I was introduced to a tutorial for gelatin sequins by Kara Andretta of Kara’s Couture Cakes, and I had an epiphany. Her tutorial was just BEGGING to be put to, what in my mind would be, the ultimate test!

Armed with the knowledge, the tools, and a nearly unhealthy dose of creative insanity, I put my hands to the purpose of creating the iconic Ruby Slippers in cake, sugar, and gelatin!

Here is the end result. A labor of love to be sure! But a journey that was just as rewarding as Dorothy’s, from her Kansas farmhouse, to the merry ol’ land of Oz, and back again.

I hope you like them. And I wish you all a very happy season, however you celebrate!

~ Scott