Mould Buttons View larger
Pan buttons
Pan buttons Pan buttons Pan buttons Pan buttons Pan buttons

Mould Buttons



7,95 € tax incl.

A high quality mould to create decorative shapes to perfection.

Ideal for working with sugar paste, gum paste, chocolate, isomalt and caramel. Perfect for every type of preparation, they are both easy and fun to use.
Different models and sizes of designer buttons.

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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 Mould Buttons

Silicone moulds encourage creativity and facilitate work at the same time. Extremely resistant to high and low temperatures -60 ° C / 230 ° C.

Directions for use:
1- Sprinkle the pan with a little cornstarch and tap the excess.

2 Start with a piece of dough and start flattening in the mold. Keep both fingers of both hands sprinkled with cornstarch so that the fondant stays in the mold 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 mold with the fingers or right hand to the outside.

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

5- Take a dry and clean knife or scalpel, switch to the cornstarch blade. Place the blade flat on the surface of the mold and carefully cut off the excess dough, using a gentle sawing action. For large molds, it is sometimes interesting to stop at mid-course to clean, dry and dust the blade again.

For very complex molds: It may be useful to place the mold in the freezer for 10 to 15 minutes, or until the dough is frozen. Unmould on a dry and clean surface. The dough will be frozen wet and sticky while it thaws, do not touch it. Depending on the type of dough you have used and the humidity in the air, the massages should be dry to the touch within 10 to 30 minutes. Let them dry completely before transferring them to the cake so that they do not turn into a cake.

6- Turn the mold over on itself and gently unmold it. You can help yourself with a fine tip to release the dough a little.

Simple and easy to use, the moulds are very robust and flexible.

Maintenance: Can be easily washed by hand under hot soapy water or in the dishwasher.

Dimensions: Mould of about 12 x 6.5 cm.

Preview the shipping fees

If you validate your order immediately, your order will be prepared and dispatched from our warehouses on Thursday 29 October 2020

Orders passed before 12:00, Monday to Friday (working days) are shipped on the same day! (except personalized Cake topper)

Planète Gateau OFFER the shipping cost :
  • on relay point in France, Belgium and Spain as from 49 €
  • At home in France from 100 € (reduced to €3.9 on cart of €59 and €100)
  • At Home Express, for the rest of Europe, from 170 €

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The shipping costs shown here do not include the shipping costs offered as explained above AND the weight of the package which may increase these fees for some foreign countries.