Leaf Silicone Mould for Fondant and Gum Paste Cakes

Twelve leaves, varied sizes, one tray

• Twelve shapes, mixed sizes

  The tray holds 12 leaf cavities in a rectangular layout. Cavity lengths run from 3 cm to 3.8 cm, so small and large leaves come from the same press. A floral tier usually needs both sizes, and you never swap tools mid-cake. Pair the mould with a cake leveler for a flat base to build on.

• Vein and edge detail

  Fine veins and serrated edges are cut into the silicone, so fondant and gum paste pick up the same relief. Press firmly and the vein lines show on every leaf, including the small ones. Paste that is firm and slightly dry gives the sharpest result.

• Flexible for easy release

  The soft matte silicone bends enough to lift each leaf without tearing the edges. It is food grade, runs in the dishwasher and holds up in the fridge, so cleanup between orders takes minutes.

From dough to detailed leaf in four steps

1. 1
   Roll the paste

   Roll fondant or gum paste to an even thickness. Thin, uneven sheets press unevenly and lose the vein lines.

2. 2
   Dust the cavities

   Dust the cavities lightly with cornflour or icing sugar. This keeps the paste from sticking to the silicone.

3. 3
   Press firmly

   Press the paste into the cavities with your fingers or a small roller so every vein and serration takes the impression.

4. 4
   Lift from the base

   Flex the silicone gently and lift each leaf from its base. Pulling from the thin tip can stretch or snap the edges.

Size, material, and what it fits

• 3 cmShortest leaf
• 3.8 cmLongest leaf
• 12Leaf cavities
• Food grade siliconeMaterial

Compact enough to store in a drawer with your other cake tools