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An emulsion avoids the use of solvents
press cutter evenly through the rolled-out fondant
It is best to remove the bulk of the icing from the nozzle
you'll be making ruffles
Remove excess water
Chocolate bar silicone mould by Sprinks Words Letters & Number Stencils An emulsion avoids the useSPRINKS Silicone Mould CHOC BARIntroducing Sprinks high quality silicone bakeware great for cakes, pastries, chocolates, fondant, ice cubes, butter, fudge and much more. The flexible silicone material allows for easy use and removing goodies from the mould. The mould contains a bar 8cm x 16cm x 7mm deep with 24 marked pieces (each piece is approximately 25mm x 20mm). Work with these from 40 to 230 C, freeze & bake.
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