I bought this mould about a week ago to decorate cup cakes for my God daughter's 10th birthday. I used ordinary fondant icing, which the Americans call sugar paste, to make the buttons. I followed the instructions on the packaging, except I placed the mould with the icing in the freezer for some 45 minutes before removing the buttons. Just wonderful and I am pleased I bought this mould. I have given 4 instead of 5 starts because some of the buttons did not have good definitions.
Published 25 09 2014
I have hundreds of moulds as I make wedding cakes and this is a lovely one to add to my collection. I use modelling/florist paste, press in and leave for a few hours so the patterns don't distort when you take them out. Hopefully you will be doing more mould designs.
Published 01 09 2014
This review is for an older version of this product
Great little mould, very easy to use and to clean. Produces nicely detailed decorations.
Published 20 05 2014
First time I tried it I wasnt very impressed and threw it in the cupboard. With more knowledge I have tried the button mould again. I used a 50/50 ratio of fondant and flowerpaste, dusted the mould with cornflour, pushed a ball of fondant into each button then used a knife to trim the excess, then popped it in a plastic bag and into the freezer for 10 mins, the buttons popped out without any problems with great detail.
Published 06 05 2014
There is so little space at the edges of some of the moulds that the sugar paste is too thin to remain intact
Published 04 11 2013
A note from the team: Thanks for taking the time to write your review. For best results we suggest placing the mould in the freezer for a few mins. This will help stabilize the sugar paste.
Love it! Bought this on my birthday and I've made white & milk chocolate buttons. Will also be trying with fondant this weekend, you need to get this item.
Published 12 10 2013
over the 'button moon!'”
by Mrs Strick
couldn't wait to give this a go, easy to us and wash, great buttons, have given the cover photo cake a go, went down very well, thanks lakeland
Published 10 10 2013