This mould is a two-part design featuring hearts arranged in a style that resembles a locket or buckle.
Each mould has a symmetrical design, which is excellent for creating a border around the top, or bottom, of your tiers.
Each mould contains seven cavities with the largest situated in the centre in order to maximize the sparkle created by the shine of your disco beads, created by the detailed indentations on the mould design.
Suitable for many occasions, such as graduations, landmark birthdays, dinner parties and so on!
Renowned for her inspirationally original designs, this mould has been created in collaboration with Marina Sousa.
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 204°C (400°F).
Each disco bead silicone mould measures approximately L 13.5cm: x W: 3.4cm (5.3” x 3.4”).
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: Candle Making, Wax, Salt Dough, Plaster, Sculpting Clay, Polymer Clay, Soap, Cold Porcelain.
Working with Marvelous Moulds:
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.
Put cornstarch (corn flour) in a nylon/musline stocking and tie shut to make what we call a pounce. Roll out fondant/sugarpaste to the appropriate thickness, dust lightly with corn flour and put the dusted side down onto the mould.
Press with the palm of your hand and use fingertips to force 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.
Do not press hard; light, quick strokes work the best and enable the blade to perform perfectly! Once the fondant has been trimmed and the excess is taken away, press the fondant again real quick and then place your finger on the side of the blade and press it sideways towards the cavity, and down into the cavity. This removes any little bits of fondant flashing and makes a perfect edge.
|3 Days (Mon - Sat)||£3.00 (Free - spend over £40)|
|2 Days (Mon - Sat)||£3.99 (£1.49 - spend over £40)|
|Next Day Delivery (Mon - Fri)||£4.99 (£2.99 - spend over £40)|
|Pre 10:30am (Mon - Fri)||£11.99|
|Pre 12:00pm (Mon - Fri)||£6.99|
|Saturday or Sunday Delivery*||£6.99|
|Returns||See Returns page|
|International Delivery Pricing||Click here|
*Weekend deliveries are only possible for orders placed Mon-Fri before 4pm.
Next Working Day Delivery (UK)
Weekend Deliveries (UK)