Mold Silicone effect Texture knit
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  • Mold Silicone effect Texture knit
  • Mold Silicone effect Texture knit
  • Mold Silicone effect Texture knit

Silicone Mould Texture Effect Knitting Texture

Silicone mould with knitting texture effect, ideal to make decorations on your sugar dough cakes on the theme of sewing, but also to decorate your cupcakes, cookies and other pastries.

High quality food grade silicone, strong and flexible.

Dimensions: 10 cm x 10 cm approximately.

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7.58 €
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between Tuesday 26 September and Friday 29 September   with  Chrono Express International


Silicone mould Tricot texture effect of the Sugaria brand .

This mould will be perfect to decorate your sugar dough cakes, cookies, cupcakes, and other couture-themed pastries.

For example, make a nice blanket with this mould to accompany one of your sugar characters.

Silicone pans 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 dough, gumpaste, marzipan, chocolate, candy melts, isomalt (for a transparency effect)

Dimensions : 10 cm x 10 cm .

 Tips for using
the sugar or gumpaste dough:

1- Sprinkle the mould with a little cornstarch and tap to remove 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 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 in the pan with the fingers or the right hand outwards.

4- Once the mould is well filled, you can use a rolling pin to roll over the shape and press the dough firmly into the mould. 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 pan and carefully cut off the excess dough, using 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 pans: It can be useful to place the pan in the freezer for 10 to 15 minutes. Unmould on a dry, clean surface. The dough will be moist 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. Let them dry completely before transferring them to the cake (to be stuck on with royal icing).

6- Turn the mould over on itself and unmould gently, you can help yourself with a fine point to release the dough.

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

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