The boots were sculpted from two 9 egg vanilla madeira slab cakes, sandwiched together with whipped vanilla buttercream (American style, of course!) and covered in chocolate flavoured fondant. The stetson was sculpted from three 8" and a 6" vanilla sponge, again layered with American style whipped vanilla buttercream. This was an epic build and we were sent photos of the boots and hat that we had to replicate. The boots and hat were life sized. The Texas-shaped board measured 60×80cm, the boots stood 33cm tall and were a UK size 9 (43) and the hat brim was also 30cm. We used 23 eggs and almost 3kg of fondant!