Moule Eclisse recette-chocolats Cake designers use wafer paper

Cake designers use wafer paper to create visually spectacular pieces that would seem impossible to make with traditional fondant (too heavy) or regular paper (not edible)

Detailed technical specifications Feature Value Brand Mallard Ferrière (France) Type Rectangular sponge cake mold / baking sheet External dimensions 40 cm (L) x 30 cm (W) x 3 cm (H) Cooking surface ~1

for finishing decoration on cake areas that will be eaten (fine chocolates

Dimensions : ø 10

Moule Eclisse recette-chocolats Cake designers use wafer paperEclisse: the sinusoidal wave The Eclisse mold unfolds a rounded sinusoidal shape across its entire surface, for frozen entremets and baked cakes with a wavy profile. An ergonomic geometry for both pouring and unmolding, adding movement to your display without technical complexity. Features Rounded sinusoidal shape across the entire surface Suitable for cold desserts and baked cakes Silikomart silicone, flexible unmolding Ergonomic and contemporary