Gem Drops Silicone Mould Marina Sousa Collection - Mar from Marvelous Molds :: Buy from The Cake Decorating Company on The UK High Street

This product is sold by The Cake Decorating Company

Price at The Cake Decorating Company:

£16.95

Merchant: The Cake Decorating Company
Brand: Marvelous Molds
Product code: MM-1603
Merchant's Category: Home & Garden> Food> Cakes, Snacks & Sweets

The design features a set of 6 differently sized gems which can be used as embellishments on celebration cakes or cupcakes. The mould can also be used with almost any material including Isomalt if you want to make hard candy sweets. All of the moulds in this collection are made with the highest quality, food grade silicone to produce an extremely durable silicone mould that is tear resistant and can withstand temperatures to 204C (400 F). Mould design measurements: approximately 6.25" x 0.75" (15.75cm x 1.875cm). Gems measure betweeen approximately: 4 x 2cm and 2 x 1cm., Uses: Fondant, Gumpaste, Butter, Ice, Jelly, Chocolate, Cooked Sugar, Fudge, Marzipan, Bread Dough, Candy Clay, Hard Candy, Gummy Candy, Gelatin, Royal Icing, Buttercream, Royal Icing, Sugarpaste, etc. Non-Food Uses: Candle Making, Wax, Salt Dough, Plaster, Sculpting Clay, Polymer Clay, Soap, Cold Porcelain. Things You Should Know: 1. Do not fill the mould to the top of the blade that rises up around the mould cavity. The mould should be filled to the top of the cavity which is level with the lip and the point where the blade starts to rise from the surface of the mould, people naturally will fill a mould to what they think is the top. If you fill to the top of the blade, the resulting piece will be too thick and not the way it was designed. 2. Put corn starch (corn flour) in a stocking, nylon, musline tie shut to make what we call a pounce. Roll out fondant, sugar paste to the appropriate thickness , dust lightly with corn flour and put dusted side down onto mould. Press with palm of hand and fingertips forcing fondant into all the details. The blade will already start to cut the fondant. Take a light rolling pin and roll across the top of the mould. DO NOT PRESS HARD. LIGHT QUICK STROKES WORKS THE BEST AND ENABLES THE BLADE TO PERFORM PERFECTLY! ONCE THE FONDANT HAS BEEN TRIMMED AND THE EXCESS IS TAKEN AWAY PRESS FONDANT AGAIN REAL QUICK AND THEN PLACE YOUR FINGER ON THE SIDE OF THE BLADE AND PRESS IT SIDEWAYS TOWARDS THE CAVITY AND DOWN INTO THE CAVITY. This removes any little bits of fondant flashing and makes a perfect edge. Due to popular demand, Marvelous Moulds have created the Gem Drops Mould, allowing you to create a set of distinctive gems to decorate your cakes.
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