Cake Art Treasures***Marvelous Molds Wholesaler on Etsy***
Marvelous moulds are made with the highest quality food grade silicone to produce an extremely durable silicone mould that is tear resistant and can withstand temperatures to 204°C (400° F).
Uses of mould: Fondant, Gumpaste, Butter, Ice, Jelly, Chocolate, Cooked Sugar, Fudge, Marzipan, Bread Dough, Candy Clay, Hard Candy, Gummy Candy, Gelatin, Royal Icing, Buttercream, Ice Cream, Royal Icing, Sugarpaste, etc.
Non-food uses of mould: Candle Making, Wax, Salt Dough, Plaster, Sculpting Clay, Polymer Clay, Soap, Cold Porcelain.
Things You Should Know:
1. Do not fill the mould to the top of the blade that rises up around the mould cavity. The mould should be filled to the top of the cavity which is level with the lip and the point where the blade starts to rise from the surface of the mould - people naturally will fill a mould to what they think is the top. If you fill to the top of the blade, the resulting piece will be too thick and not the way it was designed.
2. Put corn starch (corn flour) in a stocking (nylon/musline) and tie shut to make what we call a pounce. Roll out fondant/sugarpaste to the appropriate thickness , dust lightly with corn flour and put the dusted side down onto the mould. Press with the palm of your hand and fingertips forcing fondant into all the details. The blade will already start to cut the fondant. Take a light rolling pin and roll across the top of the mould. Do not press hard. Light, quick strokes work the best and enable the blade to perform at it's best. Once the fondant has been trimmed and the execess is taken away, press fondant again real quick and then place your finger on the side of the blade and press it sideways towards the cavity and down into the cavity. This removes any little bits of fondant flashing and makes a perfect edge.
Weight 30.85 g Dimensions 3.3125 in L x 2.875 in W
Click and watch the video to learn or master using this mold: https://youtu.be/0vbjCgbhPg8