Moule en silicone 6 coquillages de mer
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Average rating: 5/5 Number of reviews: 1
  • Moule en silicone 6 coquillages de mer

Silicone mould 6 sea shells

Make beautiful sea shells in sugar paste or modeling clay of an incredible realism with this silicone mould . To put on your decorated cakes, cupcakes, and shortbread on the theme of the sea, holidays, or Vaiana for example!


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8.25 €
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between Thursday 5 October and Tuesday 10 October   with  Chrono Express International


Silicone mould 6 sea shells.

Create a cake on the theme of the sea, holidays or Vaiana, in all simplicity thanks to this silicone mould, it will allow you to realize in sugar paste or modelling paste 6 very realistic sea shells to put on your creations.

This mould will save you a lot of time: no more need to model, in two or three movements, your sugar dough decorations will be ready :).

Extremely resistant to high and low temperatures -60 ° C / 230 ° C, you can use it with sugar paste, gumpaste, marzipan, chocolate, candy meltsisomalt...

Advices of use for the sugar paste or gumpaste:

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

2-Start with a pudding of dough and start flattening it 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 into the pan with your fingers or right hand outward.

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 rolling pin will ensure that the dough does not stick to the rolling pin.

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 may be helpful to place the mould in the freezer for 10 to 15 minutes. Unmould on a dry, 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. Allow them to dry completely before transferring them to the cake (to be stuck on with food glue or royal icing).

6- Turn the mould over and gently remove the dough from the mould, you can use a fine point to release the dough.

Maintenance : Can be washed with soapy water or in the dishwasher.

Dimensions :

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Demonstration video for this type of product:

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rating 5

The quality is there this product is really great