Silicone Mould - Rosette Ruffles - S446 red velvet 10ml Rosewater essence and 10ml

10ml Rosewater essence and 10ml of

Sprink is ideal for the coating of all baking surfaces including cake tins

from impressionistic to highly detailed designs

After approx two days inside the sealed chocolate the invertase breaks down the fondant and turns it into a clear sugar syrup

Add Macaron mix

Silicone Mould - Rosette Ruffles - S446 red velvet 10ml Rosewater essence and 10mlInstructions: For the best details, lightly dust the mould with cornflour or icing sugar. Press in small amount of sugar paste, gumpaste or fondant, roll gently over the silicone mould with the rolling pin and remove the excess paste with the sharp knife. Tip: For a easy release, put the mould in a freezer for about 30 seconds, or bit longer if needed. Once the gum paste has hardened up a bit, turn the mould over, and the item should pop out easily.