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Silicone mold onlay with MOROCCO pattern

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Silicone mold onlay with MOROCCO pattern

Sugaria

Model 88-ONLAY-04590

INSTRUCTIONS FOR FRENCH RESIDENTS :

Since January 1, 2020, by the French decree of April 17, 2019 in the Official Journal No. 0097 ECOC1911549A, food products containing titanium dioxide (also called E171 or TiO2), used to color foodstuffs in white, do not should no longer be consumed. This is French law, not European law.

Titanium dioxide is therefore no longer edible in France but nevertheless remains non-toxic. French law also still authorizes the use of E171 in medicines and cosmetic products (eg toothpaste).

Thus, like any other non-food but non-toxic reference on our site, this product should not be eat and should only be used for decorative purposes.

Finally, note that we are working hard so that the manufacturer can provide us with their products as soon as possible in a version without E171. Thank you for your understanding and support ;-)

More info de Silicone mold onlay with MOROCCO pattern

The onlay silicone mould MOTIF MAROC (oriental) from Sugaria will be perfect to highlight your birthday cakes, wedding cakes, wedding cakes or simply your cookies or cupcakes.

A chic and perfect effect, an incredible precision: make your cakes unforgettable.

Dimensions: 18,6 x 10,6cm

Tips for use (see video):

1- Cover the cake with sugar dough or butter cream. If you use butter cream, refrigerate until the consistency tightens and gives a kind of crust.

2- Powder your pan a little with cornstarch.

3- Spread your dough finely (1.5mm), ideally Gum Paste or Modeling Dough.

4- Place the dough on the pan and gently roll your roll until you see the edges of the pan completely.

5- Remove the excess dough and brush the edible glue over the entire surface.

6- Remove the unwanted pieces of dough with a fine tip.

7- Gently stretch the silicone on the sides to loosen the dough.

8- Align the mold on the cake and gently press on the back of the mold to adhere the dough to the cake.

9- Gently remove the mold from the cake, while making sure that the dough has adhered well to the cake.