Marvellous Molds Numbers And Symbols Typerwriter Flexabet Onlay
Mark a special date using the Typewriter Number and Symbols Flexabet by Marvelous Molds to decorate your cakes.
Perfect for birthdays and other special occasions, the Numbers Typerwriter Flexabet allows you to quickly and easily decorate your cakes.
This unique bubbly font is excellent for range of occasions and cakes and can be used to create personalised dates and ages for your friends, family and customers.
The Flexabet Mould takes all of the stress out of adding bespoke messages to your cake. No tapping, slapping or clicking, just simply roll the paste into the Flexabet, remove the excess, add a little edible glue and stick onto your cake. There's no stress piping messages, just 4 simple steps to creating the perfect message.
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 204degreesC (400degrees F).
The numbers measures approximately 0.8" x 1.2".
Uses: Fondant, Gumpaste, Butter, Ice, Jelly, Chocolate, Cooked Sugar, Fudge, Marzipan, Bread Dough, Candy Clay, Hard Candy, Gummy Candy, Gelatin, Royal Icing, Buttercream, Ice Cream, Royal Icing, Sugarpaste, etc.
Non-Food Uses: Salt Dough, Sculpting Clay, Polymer Clay, 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. Put corn starch (corn flour) in a stocking, nylon, musline 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.