-
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
-
-
Roses cookie cutter set with sepal
The practical rose cutter set with sepal includes five different-sized rose petal cutters and two sepals. With them, you can model beautiful, real-looking roses for your cakes from rolled fondant, marzipan, flower paste or modeling chocolate.
Data sheet
- Country of production
- Italy
- Material
- Plastic (suitable for use with food)
- Care instructions
- Not dishwasher safe
Roses cookie cutter set with sepal
The practical rose cutter set with sepal with includes five different sized rose petal cutters and two sepals. Use them to model beautiful, real-looking roses out of roll fondant, marzipan, flower paste or modeling chocolate.
Roll out the roll fondant, marzipan, flower paste or modeling chocolate thinly with the help of a silicone roller.
Now cut out the desired number of petals with the five different-sized rose petal cutters. Shape some of the small rose petals into a bud in the center of the rose. Then arrange the larger petals around it, up to the largest cookie cutter.
Your homemade flowers will be especially beautiful if you first model a light ruffle effect on the edges of the individual rose petals with a modeling stick. The rose petals can be easily held together with edible glue.
Place your finished rose petal on the cut out sepal.
You can attach the roses individually, or arranged as a bouquet, on your cakes with a little edible glue. Your cakes, cakes and cupcakes you can decorate with this great cookie cutter set also with individual rose petals, for a particularly romantic cake decoration
Cookie cutter - Application
The cookie cutters are ideally used for cutting out sweet decorations from thin flower paste or marzipan. In addition, you can decorate the decorations with food coloring, egg white icing or decorative sprinkles.
To use the cutter correctly, first roll out the sugar mass, rolled fondant, marzipan or flower paste thinly. A silicone mat or baker's starch is suitable as a base to prevent the mass from sticking to the work surface. Then press the cutter onto the mass and apply light pressure, as when cutting out cookies. The rose petals can then be further processed with modeling tools. In this way, you are guaranteed to create an enchanting motif cake.