Marvelous Molds Confetti Already – Simpress Mould

No longer will you have to painstakingly add confetti to your cakes. With the Confetti Already Simpress Mould by Marvelous Molds, you can add panels of gorgeous confetti in no time at all.

The mould design features an intricate panel of randomly spread confetti, giving your cakes a realistic finish that is sure to impress.

The mould is ideal for all sorts of different occasions. From lavish wedding cakes, to vibrant party cakes, this Simpress mould makes it easy to cover tops and tiers in confetti.

To show just how great these designs can look, check out the cakes opposite by Erin Scwartz of Stacked and Albena Petrova of Albena Cake Design.

With the Simpress range of moulds there is no need to cover your cake with sugarpaste first, before adding your designs. The Simpress moulds have been specifically designed so that you can add the design directly to a crumb coated cake. They have been made so that you will get exactly the right thickness of sugarpaste to add to your cake, unlike a Marvelous Molds onlay where you would get a thinner design that would be added onto an existing layer of sugarpaste.

As the Simpress moulds provide an optimal thickness of sugarpaste, it also means that you will get a smooth finish around your cake which you could not achieve by adding an onlay directly onto a crumb coated cake.

The Simpress moulds are extremely versatile and can also be used to texture buttercream and ganache for a one of a kind finish.

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).

The Simpress moulds work best with sugarpaste/fondant but can also be used with flower paste, modelling paste, modelling chocolate, Isomalt, buttercream and more!

Non-Food Uses: Salt Dough, Plaster, Sculpting Clay, Polymer Clay, Soap, Cold Porcelain.

Things You Should Know:

1. 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.

2. Put corn starch (corn flour) in a stocking, nylon, muslin tie shut to make what we call a pounce. Roll out fondant, sugar paste to the appropriate thickness, dust lightly with corn flour and put dusted side down onto mould. Press with palm of hand and fingertips forcing 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 TOO HARD. Light quick strokes work the best and enable the blades to perform perfectly! Once the excess fondant has been trimmed, press again quickly, place your fingers on the side of the blades and press it sideways toward the cavity and down into the cavity. This removes any little bits of fondant flashing and makes a perfect edge.

Mould design measures approximately: 6″ x 4″

Cake Credits:
Cakes by Nina Notaro of Cake Studio