Description
Diamond Quilted Silicone Baking
Fondant & Gum Paste: Roll out your fondant, place the mat over it, and apply even pressure with a rolling pin to transfer the texture.
Swiss Rolls (Patterned Sponge): Spread a thin layer of colored cake batter (tuile paste) into the mat’s recesses, freeze it briefly, then pour your main sponge batter over the top and bake.
Chocolate & Ganache: Pour tempered chocolate over the mat, let it set partially, and wrap it around a cake for a textured “collar.”
Sugar Lace: If the mold is shallow and intricate, it can be used with cake lace mix to create flexible, edible lace.
