The medium ruffle mould from Katy Sue is a part of the Creative Cake System. Combine these different moulds and you have the building blocks of the royal icing techniques in fondant or sugar paste! The mould is developed together with cake artist and international teacher Ceri Griffiths and is ideal for making ruffles on cakes and cupcakes.

In this exciting mould they have taken the rose elements of the Creative Cake System and miniaturised them down to three different scales, for those who create cookies, miniature wedding cakes, cake pops or miniature cakes for craft projects and card making this is perfect. The finely detailed design of this Katy Sue mould produces perfect results every time.

The mould is easy to use and can be used with sugar paste, flower paste, modelling paste, marzipan, chocolate, candy and boiled sugar. Besides that, the mould can also be used for craft projects. You can use it also with cold porcelain, salt dough, air drying clays and embossing powder. We recommend that you use the mould for food projects or for craft projects, not for both.

How to use: push fondant into mould without overfilling. Scrape away excess fondant so that you can see the design outline. Turnover and release embellishment gently. Lightly dust with corn flour to ease release.

Wash and dry mould well before use. The mould is oven safe (to 200°C/392°F) and suitable for the dishwasher.

The Katy Sue moulds are made of food safe silicone and are made in their own factory in the UK. The designs are sculpted in house, have won many awards in the USA and the UK and are a copyright of Katy Sue Designs Ltd©.

Size: approx. 20 x 2,6 x 0,8 cm.