Bow Tie Silicone Mould for Fondant and Chocolate

One tray, a full row of perfect bows

• A full row of identical bows

  Press fondant or chocolate into the round tray and every cavity gives you the same bow. The toppers line up across a cake or a dozen cupcakes without any sorting, and you stop hand-shaping one bow at a time.

• Release that doesn't tear

  The base flexes, so you bend it gently and the bow lifts away from the cavity. Thin fondant and chocolate come out with their wings intact, which is the part that usually breaks when you lift a piece with a knife.

• Crisp bows in pink, purple, and mint

  The matte silicone carries embossed detail into every cavity, so the bow edges stay sharp in the finished piece. Colour the sugar or melt the chocolate in whatever shade you need, and the bows come out with clean lines.

Press, set, flex and lift

1. 1
   Fill the cavities

   Dust the tray lightly with cornflour or icing sugar, then press fondant or melted chocolate into each bow cavity. Scrape the top flat so every bow has a clean back.

2. 2
   Chill briefly

   Set the tray somewhere cool for a short while until the fondant or chocolate firms up. Fully set pieces hold their wings better when you release them.

3. 3
   Flex the base

   Bend the silicone gently away from the bows. The pieces pop loose from the cavities without any force.

4. 4
   Lift and place

   Lift each bow with a small offset spatula or your fingertips and set it on the cake, cupcake or dessert while it is still soft enough to sit flat.

Small enough for cupcakes, sized for detail

• 5.8 cmWidth
• 5.0 cmHeight
• 0.8 cmCavity depth

Each bow cavity is 5.8 cm wide, 5.0 cm tall and 0.8 cm deep