Marvellous Moulds Gem Drops - Marina Sousa Collection
Due to popular demand, Marvelous Moulds have created the Gem Drops Mould, allowing you to create a set of distinctive gems to decorate your cakes.
The design features a set of 6 differently sized gems which can be used as embellishments on celebration cakes or cupcakes.
The mould can also be used with almost any material including Isomalt if you want to make hard candy sweets.
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 size measures approximately: 6.25” x 0.75”. Gems measure betweeen approximately: 4 x 2cm and 2 x 1cm.
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.