Hollow Leaf Candy Mold, Chocolate Candy 3D Hollow Leaf Silicone Mold, Sugar Craft Cake Decoration, Cupcake Top, Polymer Clay

Good quality

Maravillosos moldes, son faciles de manipular y los diseños son geniales. Ayudan y facilitan mucho el trabajo en la cocina

Does what it needs to do

I tried this with melted sugar syrup first, and the mold wasn’t deep enough for that, so I did tuile batter like another reviewer did and that worked well.I used the Pastry & Beyond blog recipe: Equal grams of egg white, flour, sugar, melted/cooled butter, plus a quarter tsp vanilla and a pinch of salt.I used a kitchen scale to measure the egg whites and then added the other ingredients in equal measure. I whisked egg whites and sugar, added a pinch of salt and drizzle of vanilla, then flour and butter. Divided into three parts, dyed red/yellow/orange, and used them in different gradients to make the leaves. A bench scraper to do the initial scrape across the whole mold, tilting the tray up to make it easy, then I used an offset spatula to swipe lengthwise on each individual leaf to clean it up. Had to fill in bubbles here and there. Baked at 350 for 6mins and 20 seconds in my oven. Took them out individually by first lifting part of the mold with a spatula which made the stem peel away, then peeling the leaf off by hand (careful, hot). Laid them across a rolling pin while they cooled for a bit of curve, and done. They were a hit for a fall party. Will make again. Two egg whites (plus other ingredients in ratio) would have made about 30 leaves, possibly a few more.My first batch I broke a few but got the hang of it. Leave yourself extra time and batter to get used to how they shape, and you’ll churn them out in no time. Almond extract would be good in these too.

I made stencil paste feathers for my Matthew Bourne's Swan Cake and found that for the leaves that I cleaned really well, they came out fantastic. 350F for 5 minutes is just the right amount of time in a convection oven for them to be soft and pliable with a minimum setup to mold them. I was in a hurry and so didn't clean all of my feathers equally well. Some came out perfect and some with webbing. I think one of the main things that I needed to do was to put them on a rimless sheet pan, make sure that the parchment paper was well trimmed so it wouldn't blow over the mold, make sure that what ever they are going to be molded over is ready well in advance and likely next time I'll use my plating tweezers instead of playing hot potato.

Im a cook , working on specials. Wanted to add a little flare to my plates. Super easy to use. Come out great. Easy to clean

Does not work for chocolate. But fondant and tuille paste works great. Can't seem to get the delicate chocolate out without it snapping in millions of pieces. But tuille paste have better structure and hold up to being removed from the mold while they are still warm

I've used this mold sevral times in the oven to bake tuile for my plate decorations. Fast cook time and so easy to clean up too. The mold holds its shape!