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Karen Davies Mould - Rustic Basket Weave - White

Karen Davies Mould - Rustic Basket Weave - White

This Rustic Basket Weave design provides your baked goods with an intricate basket weave pattern -...

Best current price£24.50from Cake Decorating Company

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Karen Davies White Rustic Basket Weave Silicone Mould

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Cake Decorating CompanyKaren Davies White Rustic Basket Weave Silicone Mould
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Product Information

Full details

This guide is for bakers and cake decorators looking to add intricate basket weave designs to their creations. The Karen Davies Rustic Basket Weave Mould allows you to effortlessly create detailed patterns for cakes and other treats. A key benefit is the ease of use, enabling even beginners to achieve professional-looking results. However, note that the mould is designed for specific materials and may not be suitable for all applications.

All features

ColourWhite
Model Part NumberRU01222
BrandKaren Davies

Extended Product Information

FAQs

What materials can I use with this mould?

You can use sugar paste, flower paste, marzipan, modelling paste, chocolate, candy, boiled sugar, salt dough, air drying clay, cold porcelain, and embossing powder.

How do I clean the mould?

Wash the mould with warm, soapy water. Avoid using abrasive cleaners or scrubbers that could damage the surface.

Can I use this mould for non-edible materials?

Yes, but remember that the mould will no longer be food safe if used with non-edible materials.

What is the size of the design?

The design measures approximately 21cm x 12cm.

How do I get the paste out of the mould?

Turn over and release the paste onto the worktop. Use a palette knife to carefully trim away the excess and the cutting wheel to remove any excess.

Where is the mould made?

The mould is made in the UK.

Is the mould food safe?

Yes, the mould is independently tested in Germany to assure compliance to the highest food standards.

Troubleshooting

Design not releasing cleanly from the mould.

Ensure you've used enough cornflour or pearl lustre. Also, make sure the paste is not too sticky or dry. Gently flex the mold to release the design.

The pattern appears distorted or incomplete.

Make sure your paste is rolled to the correct thickness and pressed firmly into the mould. Avoid stretching or pulling the paste when removing it.

Mold is damaged

Store the mould properly. Avoid excessive pressure or bending. Clean gently.

Pros and Cons

Pros

  • Creates professional-looking basket weave patterns quickly and easily.
  • Compatible with a wide range of edible materials, offering flexibility in your baking projects.
  • Made in the UK with high-quality materials, ensuring durability and food safety.
  • The detailed design adds an elegant touch to cakes for special occasions.
  • Easy to clean and maintain, simplifying the post-baking process.

Cons

  • May require some practice to master the technique for perfect results.
  • Only suitable for specific materials; not designed for all types of dough or clay.
  • The mold's size may not be suitable for very small cakes or decorations.
  • Requires careful handling to avoid damaging the delicate pattern.

Setup, Compatibility & Care

  1. Preparation: Before first use, wash the mould with warm, soapy water and dry thoroughly.
  2. Material Selection: Ensure the material you are using (sugar paste, marzipan, etc.) is smooth and pliable for best results.
  3. Application: Follow the instructions provided with the mould. Remember to shake cornflour into the mould and tap out the excess.
  4. Cleaning: After each use, wash the mould with warm, soapy water. Avoid using abrasive cleaners or scrubbers.
  5. Storage: Store the mould flat in a cool, dry place to maintain its shape and prevent damage.

Compatibility

The mould is compatible with a wide range of materials, including sugar paste, flower paste, marzipan, modelling paste, chocolate, candy, boiled sugar, salt dough, air drying clay, cold porcelain and embossing powder.

Remember: If you use non-edible materials, the mould will no longer be considered food safe.

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