Great bicycle cookie Lorena! I have been looking for a bicycle fondant mold that will actually hold its shape and isn't too difficult to release from the mold. May I ask where you got your mold? What tricks do you use to release from the mold? Do you use gum paste and fondant, just gum paste, just fondant? I like to refrigerate my molds for a little while and have found that once I brush some cornstarch into the mold prior to adding the fondant/CMC combo and refrigerating the mold that they release much easier. But the bike mold I have just is crummy!!! (Sometimes you really do get what you pay for, right?) I love the mold you've used
Great bicycle cookie Lorena! I have been looking for a bicycle fondant mold that will actually hold its shape and isn't too difficult to release from the mold. May I ask where you got your mold? What tricks do you use to release from the mold? Do you use gum paste and fondant, just gum paste, just fondant? I like to refrigerate my molds for a little while and have found that once I brush some cornstarch into the mold prior to adding the fondant/CMC combo and refrigerating the mold that they release much easier. But the bike mold I have just is crummy!!! (Sometimes you really do get what you pay for, right?) I love the mold you've used
Hello Carol. I use a type of fondant called massa Ticino from Carmafina ( swiss brand ) it’s very delicious. I start by adding color to. Little portion of fondant. Then a little cornstarch and also cmc ( tilose ) so the fondant will start to dry. I let it sit for 5 minutes until it’s more hard and dry. With a brush I put a very light coat of Cristo inside my silicone molds. Then I press the fondant with a tool , remove the excess and unmold. You really have to add a little cmc or tilose to the fondant to use it with Molds.
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