Instructions & Hints

All of our moulds come with a set of instructions specific to their design. We also demonstrate our moulds at all the markets we attend. However, to assist you further we have listed below some instructions & handy hints. If, for any reason, you need a little more assistance please feel free to contact us by email or phone.

General Mould Instructions

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Preparation & Icing. Place a cup of cornflour in a dry chux cloth and tie with an elastic band. This will be used for dusting your icing and moulds. The icing we use is Orchard White Icing but you can use modeling paste as an alternative.

Step 1. Roll a small amount of icing into a ball and dust with cornflour making sure the icing is silky smooth and no longer sticky to touch. Dust mould before pushing icing into it, being careful not to overfill mould.

Step 2 & 3. Flex the mould gently and ease out the flowers or novelty.

Step 4. Leave to dry and then colour as desired. Depicted is a "fuchsia" dry petal dust and a "Roses in Bloom" mould.

Preparation

Icing

Step 1

Step 2

Step 3

Dusting with Fuchsia Petal Dust

Completed rose on cup-cake.

 

Frangi & Blossom

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Step 1. Use Orchard Soft Icing from the supermarket or a similar modeling paste. Put a cup of cornflour into a chux or similar cloth held together with an elastic band for a dusting puff. Make sure icing is well dusted with the cornflour so it feels silky smooth.

Step 2. Dust blossom shape mould well and press icing in, taking care not to overfill the mould. 

Step 3. To release the blossom shape, gently bend the mould and peel the icing flower out. 

Step 4. Place icing blossom into the dish side of the sculptured mould matching petals with petals. *Remember to keep icing and moulds well dusted. 

Step 5. Matching together mould petals from top and bottom pieces, gently press together. 

Step 6. Lift top off to reveal your veined and sculptured frangipani. 

Step 7. IMPORTANT - To release your flower from the mould, as depicted, using thumbs and forefingers, gently squeeze the mould together. This will automatically 'raise' the flower from the mould. 

Step 8. The flower should then be able to fall from the mould into your open hand. 

Step 9. Place the flower into a curved tray (such as a pallet) to let dry. When dry gently dust the centre with petal dust. 

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Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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Step 9

 

Handy Hints

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Orchard Icing. Available at most supermarkets in the sugar isle.

Dusting Puff. Using a dry chux cloth and Cornflour, tied with an elastic band.

Colouring - Solid Colour. You can colour your icing using a Wilton's paste colour (available in Spotlight Party Shop or Cake Decorating Shops). Apply a small amount of color using a toothpick and knead icing thoroughly. Disposable gloves advisable.

Colouring - Petal Dusts. Great to use dry, alternatively mix with a small amount of water or clear alcohol to make a paint. (More information on the Petal Dust page of this website).

Frosting. Betty Crocker Creamy Deluxe Frosting is an easy and convenient way to ice your cup cakes. Disposable icing kits available at most supermarkets.

Frangi Cup Cake. A beautiful example of a finished cup cake using the Frangi & Blossom mould kit.

Rose Cup Cake. Another example of a finished cup cake this time using the Roses In Bloom mould kit.

Icing

Dusting Puff

Colouring - Solid Colour

Colouring - Petal Dusts

Frosting

Frangi Cup Cake

Rose Cup Cake

 

ENQUIRIES

Email - lynne@lynart.net      Mobile - 0400 582 031   Phone - 03 5282 2911    P.O. Box 366 Lara, Victoria 3212 Australia