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Silicone Mould Jewelry Brooch

Silicone mold Jewelry Brooch for sugar dough

Ideal for your royal looking cakes, for your chic and refined wedding cakes.

Made of high quality food grade silicone, robust and flexible .


Dimensions of
the mould: 10.5 cm x 5.5 cm approximately.

Quantity :
8.05 €
Tax.Inc
In Stock

Order now and receive it on...

between Wednesday 3 April and Monday 8 April   with  Chrono Express International

Description

Silicone mould Jewelry Brooch of the brand Sugaria .

This mould will be perfect for all your chic and refined wedding cakes, for your princess theme sugar dough cakes, jewellery, royal themes but also for decorated cookies and matching cupcakes!

Simply glue the elements once removed from the moulds on your sugar dough covered designer cakes with a little water.


Tip: Paint these mouldings with gold or silver powder colouring diluted in lemon extract for an even brighter effect!

Silicone pans encourage creativity and make it easier to decorate your cakes and pastries. Extremely resistant to high and low temperatures -60 ° C / 230 ° C, you can use them with sugar dough, gumpaste, marzipan, chocolate, candy meltsFor example, isomalt, isomalt..



Dimensions: 10.5 cm x 5.5 cm approximately.



 Tips for using
sugar or gumpaste paste:

1- Sprinkle the mould with a little cornstarch and tap to remove the excess.

2-Start with a pudding of dough and start flattening in the pan. Keep the fingers of both hands sprinkled with cornstarch so that the fondant stays in the pan and does not stick to your hands.

3- Press with the fingers of your left hand, while continuing to pinch and smooth the dough in the mould with the fingers or the right hand outwards.

4- Once the pan is well filled, you can use a rolling pin to roll over the shape and press the dough firmly into the pan. Sprinkling the roller will ensure that the dough does not stick to it.

5- Take a clean, dry knife or scalpel and use the cornstarch blade. Place the blade flat on the surface of the pan and carefully cut off the excess dough, making a gentle sawing action. For large moulds, it is sometimes a good idea to stop halfway through to clean and dry the blade again.

For very complex moulds: It can be useful to place the mould in the freezer for 10 to 15 minutes. Turn out on a dry and clean surface. The dough will be wet and sticky as it thaws, so do not touch it. Depending on the type of dough you have used and the humidity in the air, the moulds should be dry to the touch within 10 to 30 minutes. Let them dry completely before transferring them to the cake (to be stuck on with royal icing).

6- Turn the pan over and gently unmould, you can use a fine point to release the dough.

Care: Can be washed in soapy water or in the dishwasher.

See more articles from the category Marriage and Wedding Cake

Demonstration video for this type of product: