QLINLEAF Hollow Leaf Candy Mold, Chocolate Candy 3D Hollow Leaf Silicone Mold, Sugar Craft Cake Decoration, Cupcake Top, Polymer Clay

Good quality mould

I was able to make edible decorations from this. Easy to use and clean.

Works well with baking

Overall great product, however won’t work with chocolate..will work only with a baked tuile batter .. overall very nice for Ala carte operations and for garnishes

It’s perfect for tuiles

It was folded in to 3 and behind the leave have very thin rubber layer which get almost like crack coz of folding and I'm sure got some pressure on that while delivering. I'm sure this won't last long.

Good product and good service.

I ordered this twice hoping to get the smaller pretty 8 butterflies but both times I received the same 5 larger butterflies. Very disappointed as I need these for a cake I’m decorating.

Buen producto, buen precio, llegó rapido

This is perfect to create special decorations for cakes and desserts!

Not deep enough and it’s warped. Hard to work with very poor quality

I tried this with melted sugar syrup first, and the mold wasn’t deep enough for that, so I did tuile batter like another reviewer did and that worked well. I used the Pastry & Beyond blog recipe: Equal grams of egg white, flour, sugar, melted/cooled butter, plus a quarter tsp vanilla and a pinch of salt. I used a kitchen scale to measure the egg whites and then added the other ingredients in equal measure. I whisked egg whites and sugar, added a pinch of salt and drizzle of vanilla, then flour and butter. Divided into three parts, dyed red/yellow/orange, and used them in different gradients to make the leaves. A bench scraper to do the initial scrape across the whole mold, tilting the tray up to make it easy, then I used an offset spatula to swipe lengthwise on each individual leaf to clean it up. Had to fill in bubbles here and there. Baked at 350 for 6mins and 20 seconds in my oven. Took them out individually by first lifting part of the mold with a spatula which made the stem peel away, then peeling the leaf off by hand (careful, hot). Laid them across a rolling pin while they cooled for a bit of curve, and done. They were a hit for a fall party. Will make again. Two egg whites (plus other ingredients in ratio) would have made about 30 leaves, possibly a few more. My first batch I broke a few but got the hang of it. Leave yourself extra time and batter to get used to how they shape, and you’ll churn them out in no time. Almond extract would be good in these too.