Beautifully detailled castle silicone mould by Kathryn Sturrock from Sugar Buttons. The Castle Silicone Mould measures approximately 2½ x 3¼ inches / 6.3cm x 8.3cm.

Kathryn Sturrock has produced her own unique range of Sugar Buttons characters for 20 years, hand modelling her creations from polymer clay, her work is always in high demand. These moulds have been created to help make Sugar Buttons character designs accessible to everyone with the same amazing results.

All Katy Sue Designs moulds are made in their factory in UK and are made with FDA compliant food grade silicone. The Moulds can be used for sugar paste, flower paste, modeling paste, marzipan, chocolate, candy, boiled sugar, cold porcelain, salt dough, air drying clays and embossing powder.

How to use the Castle Silicon Mould:
Take a piece of sugarpaste that you think will be enough to just fill the mold, knead it until it is smooth and roll it into a ball. Take a dusting puff and dust the ball, then press it into the mold, making sure you capture all the detail and any undercuts.

You can dust the top as you press the sugarpaste in if it begins to feel sticky. If you have excess paste after filling the mold you can either cut it off with a pair of scissors (careful not to clip the mold), pinch it off, or run a straight edge spatula across the top to remove the excess, then smooth it again.

If the mold is deep, highly detailed or has undercuts, you must place the filled mold into the refrigerator or freezer for 15-30 minutes depending on how deep the mold is to allow the sugarpaste to set firm and to make for easy de-molding.

After you have pressed your sugarpaste into the mold, you can simply pop the piece out by gently holding the mold with your thumbs on top and fingers on the bottom of the mold and flexing it out and up. If you have placed the filled mold into the refrigerator or freezer simply remove it and de-mold, then place the finished piece on waxed paper to air dry.