Designed exclusively by talented sugar artist and author, Carlos Lischetti, alongside Squires Kitchen’s talented craftspeople, this clever head mould makes it easy to create perfectly proportioned heads for sugar figures in no time.
Wash the mould in warm, soapy water, rinse and dry thoroughly before use. Roll a ball of fondant, marzipan, gum paste or modelling chocolate and push it firmly into the mould. It may help to grease your hands with a little Crisco before rolling the paste to prevent the paste from sticking to the mould. Level the paste at the back of the mould, or make it rounded if desired. Ease the shape out of the mould. Avoid flexing the mould too much as this may distort the shape.