-
MenuBack
-
Online Store
-
-
-
-
-
Leer
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
Kuchen & Torten
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Füllungen
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Brushes & Tweezers
- Measuring cup
-
-
-
-
-
-
-
-
-
Ausstechformen
-
-
-
-
-
-
-
-
-
Courses
-
-
kurse
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
-
Versand/Zahlung/Impressum
-
-
Animal face cookie cutter large
With this cookie cutter you create a wide variety of animal faces from modeling paste or fondant. By combining different shapes, you can make a unicorn, a sloth, a tiger and hundreds more animals. So the little faces can be attached to cakes and decorated with some royal icing or other fondant decorations.
Data sheet
- Size
- Ø 12.5 cm
- Material
- Food safe plastic (PE)
- Size of the final product
- Depending on production Ø 12.5 cm
Animal face cookie cutter large
With just one cookie cutter you can make hundreds of different animal faces from fondant. A clever combination of the shapes and a little creativity will create very different animals, which can then be used to decorate cakes.
Animal face cookie cutter - Application
Choose a mass from which you want to cut out the animals afterwards. You can use marzipan or fondant, modeling chocolate and modeling clay are also suitable. Depending on the mass, use a different base. For the sugar masses, a little baker's starch will protect them from sticking to the work surface. A silicone mat is also a good choice.
Now roll out the mass thinly. It should be two to three millimeters thick, so that the faces are not too thin or too thick. If you are satisfied with the thickness, you can cut out the necessary shapes with light pressure. Depending on the desired motif, cut out the shapes a few more times slightly offset.
Then put the faces together. With a little edible glue, the individual parts are attached to each other and finally glued to a cake. Now the animals can also be decorated further. With powder colors, for example, you can add small details and also small fondant flowers, edible paper butterflies or sugar beads can be glued with a little royal icing.
The possibilities are almost unlimited, with this simple cookie cutter you will succeed many different pretty and noble decorations. Enjoy the simplicity and decorate your creations with different little animal faces!