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FOR MAKING DOLLS AND OTHER FIGURES A FEW TIPS FOR YOU | books and Video |
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Use silicone molds for cake decorating, soap making, candle making, fondant, pulled sugar, gum paste, hard candy, royal icing, cold porcelain, Candy Clay, marzipan, bread dough, candies, pastillage, chocolate, butter, ice, gelatin, plaster, isomalt, polymer clay and more! Resistant to rips and tears. Instructional People Mold Booklet will help too More here | and Flowers
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Use silicone molds for cake decorating, soap making, candle making, fondant, pulled sugar, gum paste, hard candy, royal icing, cold porcelain, Candy Clay, marzipan, bread dough, candies, pastillage, chocolate, butter, ice, gelatin, plaster, isomalt, polymer clay and more! Resistant to rips and tears. More People" molds HERE |
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CAMEO
1 inch #MMCAMEO Non-flexible type - SILICONE BUY HERE |
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Use silicone molds for cake decorating, soap making, candle making, fondant, pulled sugar, gum paste, hard candy, royal icing, cold porcelain, Candy Clay, marzipan, bread dough, candies, pastillage, chocolate, butter, ice, gelatin, plaster, isomalt, polymer clay and more! Resistant to rips and tears. OTHER PUSH MOLDS |
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Use silicone molds for cake decorating, soap making, candle making, fondant, pulled sugar, gum paste, hard candy, royal icing, cold porcelain, candy clay, marzipan, bread dough, candies, pastillage, chocolate, candy, chocolate, pastillage, cold porcelain, marzipan, butter, ice, gelatin, plaster, gumpaste, isomalt, polymer clay and more! Resistant to rips and tears. You can use transfer sheets, impression mats, patchwork markers ,lace or push molds to make creases and marks on these gumpaste or cookies. |
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Use silicone molds for cake decorating, soap making, candle making, fondant, pulled sugar, gum paste, hard candy, royal icing, cold porcelain, Candy Clay, marzipan, bread dough, candies, pastillage, chocolate, butter, ice, gelatin, plaster, isomalt, polymer clay and more! Resistant to rips and tears. |
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You can use transfer sheets, impression mats, patchwork markers ,lace or push molds to make creases and marks on these purse gumpaste or cookies. TIP: Cut a sole from sheet metal and bend to shape. Lay paste on to dry. Use double-thickness for sole strength. TIP: Use dust instead of paste color so shoe dries faster and firmer. TIP: Styrofoam egg cut in half, cut one side in half, is good for top of foot to hold shape while drying. (avail. in craft stores) |
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#43-7283 JEM $24.95 Instructions Caramel Curtains & Dress Shoes |
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High heel features: Chocolate cordials Mold DVD: How to make bows |
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![]() You can use transfer sheets, impression mats, patchwork markers ,lace or push molds -to make creases and marks on these purse gumpaste or cookies. |
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WHEN MAKING GUMPASTE DOLLS By HOLLY PRODUCTS video "Simply Modeling" $4.75 to $5.99 each set |
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This pattern compatible with the Young Adult and the |
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Hat Push mold, 2" Non-flexible type - SILICONE BUY HERE |
BALLERINA 2-1/2x2-1/4 inch #MMBALLR Non-flexible type - SILICONE BUY HERE |
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Use silicone molds for cake decorating, soap making, candle making, fondant, pulled sugar, gum paste, hard candy, royal icing, cold porcelain, Candy Clay, marzipan, bread dough, candies, pastillage, chocolate, butter, ice, gelatin, plaster, isomalt, polymer clay and more! Resistant to rips and tears. |
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EMBOSSING
STICKS
These are very popular and ideal for embossing a small pattern on your work. Each set contains 6 designs. Each pattern head is deep line cut with no annoying surrounds to spoil your work. A 45 mm barrel makes them easy to use and helps to imprint a clear design. Some designs may be inter linked to make a boarder. Perfect for fairy, baby or doll clothes, lace, etc. OTHER EMBOSSING STICKS |
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A FEW TIPS
FOR YOU:
A cake
using these dolls that I made for my daughter's graduation LINK
Shared by Melanie Mc. I can't remember who originally posted it (sorry, because I like to give credit to authors). I think there have been several variations posted but maybe someone else will post another one, too.
1 lb Ivory
Coating
chocolate
1/2 Cup
glucose
2 Tbs..
ice cold water
Gently melt coating. Stir in glucose and mix lightly. Add water. Stir together (don't over mix). Cover w/ plastic wrap and allow to ripen overnight. Next day knead well, cover, and allow to set overnight.
NOTES : (From my message board)
Help with candy clay.
I'm not too sure what I'm doing wrong, but my candy clay has a lot of corn syrup after I try mixing it. I use the recipe 14 oz candy melts and 1/3 cup light corn syrup. I heat up the candy till it melted and stick it in a kitchen aid then pour in the corn syrup. Am I supposed to heat up both ingredients and then mix it? Thanks anyone for their help! Kanani
When I make candy clay I melt the candy then add the corn syrup all in one pot just stir it with a wooden spoon it will come together then pour on wax paper and let sit. Don't over stir or the fat in the candy will start to separate. Lisa
I think that was my problem I was over stirring. It was like the corn syrup wouldn't mix in with the melted candy. Thanks so much! I'll try again. Kanani
I recently attended a demo at our day of sharing in Missouri and learned "milk" the clay until all the oil is out of it, I have made the flowers this way and the old way with all the oil, I much prefer the new way. You can air brush the flowers or use dusting powders. They look like gumpaste when the oil is removed. Try both ways, The "milked" clay does take a lot of squeezing. but you will be pleasantly surprised. Janette
Are you talking just squeezing out the oil in the candy? And if you are when do you do this when you make the candy or after its set? Lisa
I'm wondering how you do that? Is there instruction somewhere or a recipe that called for how to do that? Thanks! Kanani
When you stir the syrup in it you
start squeezing and squeezing until all the oil is gone. I will feel very
stiff, When you are ready to use it knead it with your hands until warmed
up or heat in microwave for a second or two. Jane
COOKED MARZIPAN
Marzipan
cooked
3 cups
sugar
1 cup water
4 cups
ground blanched almonds
For cooked Marzipan add the sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook it until the batter stops sticking to the pan. Remove from heat and place onto a marble slap, wooden board or a sheet pan. While still warm knead first with a wooden spatula and then by hand until smooth. Store in an airtight container or plastic bag.
Marzipan tools HERE (or here for premade Marzipan too)