Always dust the mould lightly with cornflour using a cornflour pouch and tap out any excess before filling. Do not use white vegetable fat (Trex), as grease will prevent you from adding colour with dusts or powders later.

If you are using fondant or sugar paste, knead approximately 1 teaspoon of tylose (CMC) powder into 250 g of sugar paste or fondant for best results. You may need to adjust the amount slightly depending on the brand. After kneading, allow the paste to firm up, as it will continue to set over the next few hours.

Press or pour your chosen material, such as fondant, chocolate, cookie dough, or clay, firmly into the mould, making sure all details are filled and the back is level. Remove any excess material using your fingers when working with paste or dough, or a spatula or knife when using liquids, to create a smooth and flat surface. If you are working with thin sugar paste, lightly dust the back with cornflour to prevent it from sticking to your fingers.

Sugar paste, rolled buttercream, certain clays, and cookie dough can usually be released immediately. Chocolate and other liquid materials must be left to set completely before removal. If baking cookie dough, carefully transfer it onto a lined baking tray and bake according to your recipe instructions.

Once the material has set or cooled, gently peel back the edges of the mould. If necessary, flex the mould slightly to help release your decoration cleanly.