Press-mould detail
Crisp cavity detail that transfers to pressed paste.
Confectionery moulds · fondant and marzipan moulds
Fondant and marzipan moulds for pressed decorations.
Cake decorators and confectioners press fondant, marzipan and modelling paste into moulds. The mould has to take detail and give it back.
Overview
Fondant and marzipan moulds, done properly.
Pressed sugar paste only picks up the detail the mould gives it. A flexible silicone mould lets you press hard and still peel the piece out whole.
We make press moulds for fondant, marzipan and modelling paste, from single cake-topper forms to repeat decoration sheets.
What we design for
The details that make this format work.
Peel-out flex
Soft enough to peel a pressed piece out without distortion.
Repeat sheets
Many small forms on one sheet for batch decorating.
Poured fondant forms
Cavities for poured fondant centres and fancies.
What we ask up front
The same four questions we ask on every job like this.
What temperature the fill arrives at
Hot-poured boiled sugar attacks silicone differently from a warm gelatine mass. We spec accordingly.
Setting cycle
Ambient, chilled, or through-drying. That drives wall thickness and cavity spacing.
How you get sweets out
Tip-and-catch, invert-onto-belt, or hand-lift. Silicone hardness sits around the actual extraction motion.
Line rate
A hand-pour operation and a 20-tray-a-minute depositor line want different tooling. We size the tray to the rate.
Related case study
A gastronomy school's teaching mould set.
A set of teaching moulds for a pastry programme, designed with the head of pastry to teach specific techniques as well as produce the piece.
At a glance
The idea in a picture.
How a food mould gets made
- 01DrawingWe agree the shape with you
- 02MasterMade to the drawing
- 03Proof cavityPoured in food-grade silicone
- 04Your testTry it with your own recipe
- 05Full trayPoured or pressed to size
- 06On recordGrade and drawing kept for reorders
Swipe to see the whole diagram
Questions
What people ask about this format.
Can I use these for chocolate too?
Often yes. Tell us every material you plan to use.
Do I need to dust them?
A light dusting of starch or icing sugar helps with sticky pastes.
Can you make a mould from my sculpt?
Yes. Send the sculpt and we cast from it.
Related formats
Other formats in this family.
Gummy and jelly moulds
Pectin and gelatine cavity trays. Explore
Boiled sweet moulds
High-temperature cavities for hot sugar. Explore
All confectionery moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about fondant and marzipan moulds.
Send a photo, a sketch or a sample. We'll come back with a route and a quote.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare