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FREE USA delivery on orders over $300

Flower Pro Bamboo Silicone Mould

SKU NLC031
Original price $0
Original price $19.99 - Original price $19.99
Original price
Current price $19.99
$19.99 - $19.99
Current price $19.99
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Flower Pro Bamboo & Panda Mould Bundle

SAVE with this bundle offer!

https://youtu.be/LME-pJq8v_E

Flower Pro Bamboo Silicone Mould

Translation missing: en.products.product.price.regular_price $19.00
Translation missing: en.products.product.price.regular_price $19.99 Translation missing: en.products.product.price.bundle_price $19.00

Save $1.00

https://youtu.be/1bqmaVTUMmk

Panda Silicone Mould

Translation missing: en.products.product.price.regular_price $14.00
Translation missing: en.products.product.price.regular_price $14.99 Translation missing: en.products.product.price.bundle_price $14.00

Save $1.00

Total $32.99
Total $32.99

FREE UK DELIVERY on all orders over £35!

This Flower Pro Bamboo mould perfectly captures the realistic detail of bamboo, featuring stems in three sizes plus an additional small shoot, to create stunning cake decorating and craft projects.

The bamboo stems can be made as a half relief for placing around the sides of a cake, for example, or 3D by using two halves together. The additional small branch can be used to build shoots from the main stems, or simply used alone as an embellishment on cupcakes, cards and more.

Mould size:
L 210mm, W 82mm, D 12mm

The 3 stems measure:
L 210mm, W 11mm, D 5mm
L 210mm, W 14mm, D 7mm
L 210mm, W 17mm, D 10mm

1 branch:
L 53mm, W 6mm, D 5mm

All our award winning, food safe moulds are designed and made in our factory in the UK and are made with FDA compliant food grade silicone. Our moulds can be used with modified fondant, sugar paste, flower paste, modelling paste, marzipan, chocolate, candy, boiled sugar, air drying clay, polymer clay, cold porcelain and salt dough.

Food Safe Silicone Mould
FDA compliant
EU 1935/2004 compliant
Dishwasher safe and oven safe to 200C/392F

Designed and made in the UK by Katy Sue Designs Limited, in collaboration with Chef Nicholas Lodge.

 

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