Silicone mold "Heel shoe" for Isomalt

Silicone mold for sugar paste (gumpaste), isomalt, caramel, and chocolate.

This mold allows you to create the sole, the back strap and the front part of an edible heel shoe.

Instructions for use (example for a shoe with isomal/ caramel heel):

WARNING TO ALWAYS WARN LOSQUE GLOVES YOU HANDLE HOT ISOMALT (It burns and hurts a lot)!!!!

1. Make a heel by pouring pre-tempered isomalt (microwave-heated and liquid) into the silicone heel mold. Allow to cure for at least 15 minutes. Unmould and set aside.

2. Pour hot and liquid isomalt into the'sole' cavity of our mold. When the sole becomes less warm to the touch but still pliable, remove it from the mould and place it immediately on the heel shoe drying ramp. Let it harden for a few moments

3. Join the heel and sole with a little liquid isomalt (a drop on a skewer pick will do).

4. Pour isomalt into the cavity "in front of the shoe". When the shape becomes foldable, remove it from the mold and place it in an arc on the front of the shoe. Glue with a little liquid isomalt.

5. Pour liquid isomalt into the third part of the mold, the'back flange'. When the shape becomes foldable, remove it from the mould and place it on the back of the shoe, following the curve of the sole. Hold in place until the isomalt has completely hardened.

6. You can embellish your heel shoe with isomalt or sugar paste decorations made with various ornamental moulds.

7. Wash your isomalt shoe with edible spray varnish so that your pump stays shiny and does not become opaque and sticky due to humidity.

Made of high quality silicone, approved for edible contact

Mould dimensions: 26 cm by 15 cm . Height of the base: 24 cm . Width of the heel: 13 cm . Width of the front part: 9 cm .