Marvelous Molds Ribbed Knit Border Mould

Inspired by high fashion knit wear, this Ribbed Knit Border Mould is sure to bring a sense of class to any celebration cake.

This ribbed design is perfect for elegant tier borders, adding to edible fabric on your models and toppers or creating customised cupcake toppers. It is extremely detailed and once turned out, people will struggle to tell the difference between your sugarpaste knit and the real thing.

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).

The mould can be used with a huge range of edible mediums including sugarpaste/fondant, flower paste, modelling paste, modelling chocolate, Marzipan, Isomalt, buttercream and more!

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

Some handy tips for using the mould:

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. 

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.

The design measures approximately: 16cm x 5cm.

Cake Credits:
Penguin Cake by Anne Heap of Pink Cake Box
Flower Knitted Cake by Anne Heap of Pink Cake Box
Cactus Cake by Liz Marek of Sugar Geek Show
White Hat Cake by Deb Macdonald at Deb’s Cupcakes & Cakes
Reindeer Cake by Chef Vanessa Greeley
Super Hat Cake by Jo Richardson

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