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.

Alternatively instead of cornflour you can dust the mould with lustre colour for a shiny finish on release.

For chocolate and candy polish the mould with cotton wool to make sure it is clean and dry before use then pour in the melted chocolate or candy and leave to set.

• High quality silicone sugarpaste mould
• Easily create moulded fondant numbers
• Total Mould Size: 105mm x 60mm
• Average Number Size: 25mm x 15mm
• Also perfect for chocolate, candy or modelling paste

High quality silicone sugarpaste mouldAlphabet Moulds