Blackberry fruit mould medium set of 3 measurements – small length 2 cm x width 2.1 cm medium length 2.1 cm x width 2.2 cm large length 2.7 cm x width 2.2 cm.
(two of the moulds measure length 3/4″ x width 3/4”, the larger mould measures length 1″ x width 3/4″)
This distinctive range of Botanically Correct Products By Sugar Flower Studio are designed by master sugar artist Robert Haynes. These quality products can be used to replicate time and again, stunning life like flora in any edible or non-edible medium of your choice.
Robert personally selects each petal, leaf, flower centre, fruit and bud to create a double-sided silicone mould capturing their shape, vein structure and unique botanical imprint, giving you the ultimate tools to reproduce stunning results.
Edible mediums include sugar flower paste (SFP) gum paste, fondant, modelling chocolate, marzipan & isomalt.
Other non-edible modelling mediums can also be used: cold porcelain (Modena), Hearty – Artista soft, polymer clay, modelling clay.
Can withstand temperatures of min -50 c /max 200 c. intermittently. Caution, when silicone is repeatedly exposed to extreme temperatures it may become brittle. Not dishwasher safe.
All moulds are hand poured at Sugar Delites (USA) using a high-quality platinum based silicone, specially formulated for use in the food and confectionary industry and fully compliant to FDA and EU regulations. They can be purchased at SugarDelites.com and other worldwide locations.
Instructions for use of products
- Wash the silicone veiners in hot soapy water and dry before use
- Place thinned out petal or leaf shape into lightly corn-floured veiner
- Press firmly to give a natural vein
- Remove petal/leaf and allow to go leathery before colouring
- To clean cutters, wipe with an alcohol dampened soft cloth after each use
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