Silicone mold FLORAL BORDER View larger
Mold lace Kellie
Mold lace Kellie Mold lace Kellie

Silicone mold FLORAL BORDER



7,83 €

En stock

Silicone mold FLORAL BORDER

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

Made of high-quality, robust and flexible edible grade silicone

: 16,6cm x 3,6cm

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More info de Silicone mold FLORAL BORDER

Silicone mold BORDURE FLORALE of the Sugaria brand, with a superb ornament in the shape of a frieze of arabesques and leaves.

This mould will be perfect for all your chic and refined wedding cakes, wedding and birthday cakes... but also on decorated cookies and matching cupcakes!

Simply glue the elements once removed from the mould onto your designer cake cakes covered with sugar paste, with a little water.

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

Silicone moulds 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 paste, gumpaste, marzipan, chocolate, candy melts, isomalt..

Dimensions : 16.6cm x 3.6cm

Tips for using
sugar paste or gumpaste:

1- Sprinkle the pan with a little cornstarch and tap to remove 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 outwards.

4- Once the mold is well filled, you can use a rolling pin to roll on the shape and press the dough 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 midway through the process to clean and dry the blade again.

For very complex molds: It may be useful to place the mold in the freezer for 10 to 15 minutes. Unmould on a dry and clean surface. The dough will be 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 (to be glued with royal icing).

6- Turn the mold over on itself and gently unmold, you can use a fine tip to release the dough.

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

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