Katy Sue Creative Cake System Moulds - Shell Border Selection

Katy Sue

£9.95 

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Creative Cake System Moulds - Shell Border Selection

The Shell Border Selection mould is part of Katy Sue's new range of Creative Cake System moulds which help everyone to achieve the look of Royal Icing using the skills of sugarpaste moulding. It includes 3 different impressions of different sized shells which can be moulded and put together to make a variety of different shell borders.

Royal Icing is now becoming very fashionable and popular again but is a very time consuming and skilled technique. With this fabulous Creative Cake System, Katy Sue has made it easy to achieve in sugarpaste. In collaboration with Ceri Griffiths, a widely travelled teacher, demonstrator, international judge, TV presenter and published author, Katy Sue has created a range of moulds that can be used to imitate the borders and pipings of royal icing but using modelling paste.

Features:

  • Symmetrical shape
  • Beautiful piped border piece
  • Large Shell dimensions: 24 x 52 x 12mm / 0.94 x 2.05 x 0.47"
  • Medium Shell dimensions: 17 x 39 x 10mm / 0.67 x 1.54 x 0.39"
  • Small Shell dimensions: 14 x 25 x 9mm / 0.55 x 0.98 x 0.35"

The shell border moulds can be used with sugarpaste, modelling paste, chocolate,marzipan, candy and other edible pastes.

You can also use with cold porcelain, salt dough, resin and air drying and polymer clays though do not use the same mould for edible and inedible products!


Instructions and Tips for Use

Wash and dry moulds well before use and lightly dust with corn flour to ease release. Keeping mould on a flat firm surface, push in a smooth ball of paste. Press paste evenly and firmly into mould without overfilling. Use a rolling pin and even pressure to ensure all areas are full and the base is flat. Cut away any excess paste from the edges being careful not to cut into the mould. Turnover mould and release paste embellishment gently onto a clean surface.

The moulds can be made in a base colour and then painted using food colours - either paste, liquid - or for a lovely sheen use lustre colours with isopropyl alcohol.

If using a pouring medium such as chocolate or candy fill the mould with the melted mixture and tap lightly to remove air bubbles, scrape excess from the back of the mould and leave to set. Turn out onto a clean dry surface by gently flexing the mould.

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