Marvellous Moulds - Tufted Swiss Dot Simpress
Give your cake tiers an exquisite finish using the Tufted Swiss Dot Simpress Mould by Marvelous Molds.
Combining a diamond lattice with elegant dots to form a luxurious fabric pattern, the Tufted Swiss Dot Simpress Mould offers a totally unique finish that can be customised to suit a huge range of different cakes.
The Simpress mould has a vintage style but would also look great adorning the tops and tiers of more contemporary cakes and can be dusted and painted to suit all themes, no matter the occasion.
The Simpress range of moulds have been designed specifically so that you can add them to a crumb coated cake, eliminating the need to cover it in sugarpaste first. Unlike the Marvelous Moulds onlays that have a thinner pattern that are designed to be added onto fondant, the Simpress moulds are designed so that you get exactly the right amount of sugarpaste covering the outside of your crumb coated cake, helping you get a great looking cake, as well as a delicious one!
As the Simpress moulds provide an optimal thickness of sugarpaste, it also means that you will get a smooth finish around your cake which you could not achieve by adding an onlay directly onto a crumb coated cake.
Another great feature is that you can use it to texture buttercream or ganache for a unique finish.
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 204°C (400° F).
Mould design measures approximately: 6” x 4”.
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. 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.
3. Do not press hard. Light quick strokes work best & enables the blade to perform perfectly!
4. Once the fondant has been trimmed & the excess is taken away, press your fondant again quickly, then place your finger on the side of the blade & press it sideways towards the cavity & down into the cavity. This removes any little bits of fondant flashing and makes a perfect edge.
There are lots of tutorials on Youtube.