Small Palm Leaf Fondant/Chocolate Mould

Perfect for your swirl buttercream cupcakes and cookie accents.

Overall Mould Size: 8cm x 9cm

Use with fondant or chocolate. If using fondant we suggest adding tylose powder or using modelling paste. Simply put your fondant into the mould, remove any excess and tidy up the edges. Pop the mould into the freezer for 15 minutes and then remove the fondant from the mould. Allow to dry for a few hours and you are ready to use your finished product. We advise washing the mould in warm soapy water before it’s first use.