Marvelous Molds Pirouette Simpress Mould

Adding fresh floral designs on your cakes has never been easier!

The Pirouette Simpress Mould features a geometric origami-inspired floral pattern, letting you transform your cakes into stunning centrepieces!

This mould will add depth and texture to your cake tiers with its perfect repetition of layered pinwheel flowers.

Each fondant panel can be applied directly to a crumb-coated cake and can be used with any size cake. In fact, the new 6″ tall design makes it super efficient for taller tiers as well as smaller bakes.

All Simpress 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).

The Simpress moulds work best with sugarpaste/fondant but can also be used with flower paste, modelling paste, modelling chocolate, Isomalt, buttercream and more!

Non-Food Uses: Salt Dough, Plaster, Sculpting Clay, Polymer Clay, Soap, Cold Porcelain.

Measurements (approx.):
W 7.5″ x H 6.25″

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. Put corn starch (corn flour) in a stocking, nylon, muslin tie shut to make what we call a pounce. 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 TOO HARD. Light quick strokes work the best and enable the blades to perform perfectly! Once the excess fondant has been trimmed, press again quickly, place your fingers on the side of the blades and press it sideways toward the cavity and down into the cavity. This removes any little bits of fondant flashing and makes a perfect edge.

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