Three silicone moulds carrying scroll, border and lace patterns — the raised detail used along the base of a tiered cake or around a fondant panel. Pressed gum paste holds the pattern well; buttercream does not, so use a firmer paste for these. Scroll and lace work is also what lifts a plain fondant cake into something that looks commissioned, and it is far quicker to mould than to pipe by hand. Three patterns are enough to trim a full tiered cake.
Specifications
- Quantity: 3 moulds
- Patterns: baroque scroll, border and lace
- Material: silicone
- Use: gum paste, fondant, candy and chocolate
Care & Use
Dust fine-detail moulds with cornflour and tap out the excess before pressing, or the paste will stay in the recesses. Wash by hand and dry fully. A soft brush reaches the deep lines better than a cloth does.
