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The fastest, easiest, and newest way to add an edible filigree border to any cake. Create elegant edging with little effort using these molds with rolled fondant, chocolate paste, gumpaste and luster, pearl, or petal dusts. Kathy's Tip: Be sure to make your gumpaste ahead of time (by adding Tylose Powder to your Fondant), wrap it up and let it sit for 20-30 minutes so it can firm up slightly. Then place it into the mold, and it will come out much more easily, without stretching! This mold also looks great for the spines of antique books, or cut into panels as medallions!
1 3/4 x 9
Availability: In stock
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