Hairdressing and Beauty Mould

Ideal for working with sugar paste, gum paste, chocolate, isomalt and caramel. Perfect for any type of preparation, they are both easy and fun to use.

The silicone moulds encourage creativity and make the work easier at the same time. Extremely resistant to high and low temperatures -60 ° C / 230 ° C.

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

2-Start with a roll of dough and start flattening in the mould. Keep the 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 pan with the fingers or the right hand towards the outside.

4- Once the pan is well filled, you can use a rolling pin to roll over the shape and press firmly into the pan . Sprinkling the rolling pin 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 mould and carefully cut off the excess dough, using a gentle sawing action. For large pans, it is sometimes a good idea to stop halfway through to clean, dry and dust the blade again.

For very complex pans: It may be helpful to place the pan in the freezer for 10 to 15 minutes, or until the dough is frozen. Unmould on a dry, clean surface. The dough will be frozen moist and sticky while 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. Allow them to dry completely before transferring them to the cake so that they do not become sticky.

6- Turn the pan over and gently unmould the dough, using a fine point to loosen the dough a little.

Simple and easy to use, the pans are very strong and flexible.

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

Mould dimensions: 8.2cm diameter - Each object is about 3cm long