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Ships within 48 hours · Estimated delivery Aug 9 - Aug 14
Chocolate 60g OR Choc Paste 50g (sold separately)
Use for donut/slice glaze
Temperature range: -40°C to + 250°C
Approx 2cm wide and 2
10 ml Pineapple essence and 10 ml Mango
Silicone Mould - Cupcake Texture Pattern - Lace - S109 blue Chocolate 60g OR Choc PasteInstructions: For the best details, lightly dust the mould with cornflour or icing sugar. Press in small amount of sugar paste, gumpaste or fondant, roll gently over the silicone mould with the rolling pin and remove the excess paste with the sharp knife. Tip: For a easy release, put the mould in a freezer for about 30 seconds, or bit longer if needed. Once the gum paste has hardened up a bit, turn the mould over, and the item should pop out easily.
US$ 90.00
US$ 17.00
US$ 25.00
