-
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 pattern cookie cutter
With this cookie cutter you create different pretty animal patterns from modeling paste or fondant. By combining different colors you can bring a zebra, a tiger, a jaguar, a giraffe or a leopard on your cake or cupcake. With a little creativity, you can also make it a whole face.
Data sheet
- Size
- Length: 19 cm / Width: 8 cm
- Material
- Food safe plastic (PE)
Animal pattern cookie cutter
With this cookie cutter you create great animal patterns for cakes or cupcakes. Through a clever combination of the shapes with different colors and a little creativity create so great patterned cakes or even animal faces.
Animal pattern cookie cutter - Application
Choose a mass from which you want to cut out the patterns afterwards. You can use marzipan or fondant, modeling chocolate and modeling clay are also good. 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 one to two millimeters thick, so that the pattern is not too thick. If you are satisfied with the thickness, you can cut out the desired pattern with light pressure. Depending on the desired motif, cut out the shapes a few more times with another color.
Then put the individual parts on a cake or cupcake covered with fondant. With a little edible glue the dots and stripes are glued to it, for an animal face, more shapes are also attached. Now the animals can also be decorated further. With powder colors, for example, you can attach small details and also small fondant flowers, edible paper butterflies or sugar beads can be glued on with a little royal icing.