Marvelous Molds Diamonds Silicone Onlay

Innovation: 

Onlays are a brand-new, never seen before creation from Marvellous Moulds. They work beautifully as an alternative to stencilling, without needing the skills to use Royal Icing. They are designed with silicone blades to ensure you get a perfectly neat pattern, and that any windows get cut out clearly.

All border mould are 2xPi, which means that they will fit perfectly around an even cake (8”, 10”, 12”, etc) and will slot into each other without ever having to resort to cutting the pattern. This enables a uniform look without having to have a “back of a cake” look.

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 204degreesC (400degrees F).

Measurements: Approx L: 6.25inches x W: 4inches  (15.87cm x 10.16cm) 

Instructions:

Start by rolling out your gum paste as fine as you can. Initially, you could start with a rolling pin, but you could then use a pasta maker to roll it in a fine sheet. You could also use sugar paste strengthened with CMC, or florist paste.

Powder your mould with corn flour to help with the release. Use a dusting pouch, a muslin bag, or the foot of a new pair of tights. You only want a fine dusting, so you make sure you tap off any excess. Lightly powder your rolled gumpaste, and then place it over the onlay. Push it down with the heel of your hand, and then roll over with a rolling pin. This will trim off the fondant with the help of the silicone blades. Remove your excess fondant.

With a wet brush, make the back surface of your gumpaste tacky by brushing over it generously. You could also use Trex as an alternative. Whilst water will be stronger, Trex is more forgiving if you need to change the placement of your mould once you have applied it to the cake.

Once you have brushed the back of the gumpaste, pick out any windowed bits of gumpaste (ie, the bits in the patterns that need to be removed before you apply it to the cake).

Pick up your onlay and position it on the side of your cake, making sure it is in the right place. Smooth it down on the cake with your hand. The onlay has been designed so that you can feel the pattern from the other side, helping you to make sure it is completely pushed down. Holding it in place with one hand, gently start pulling the only back from one side. Your gumpaste is now applied to your cake, giving you a beautiful pattern. If you have a pattern with windows, you could play around with contrasting colours for a stunning effect.

Questions from customers:

Q: I’m having trouble removing sugarpaste from my Onlay.

A: Knead in some Gum Tragacanth or CMC powder to your sugar paste first.