This 3 piece set sugar molding set is ideal for bridal showers, or weddings. Hollow bell mold lay nicely on a cake, smaller bell (2) on a cupcake. Larger bells can also be filled with treats for a favor.
Sizes : 3 1/2" W x 2 1/2" T, 2" W x 1 3/4" T, 1 1/4" W x 1" T
Sugar Molding Recipe : 2 cups granulated sugar and 4 teaspoons water
Place sugar in a large mixing bowl. Mix sugar, making sure there are no lumps. Make a well in sugar and add water (if you are tinting sugar, blend icing color into water at this point). Rub mixture in hands and knead for about 1 minute or until well-blended and mixture packs like wet sand. Be sure there are no lumps in mixture. Keep sugar mixture covered if not being used.
Working with the sugar molding mixture
Step #1 : Dust the bell with cornstarch to prevent sticking. Pack sugar mixture in mold, pressing firmly with fingers or heel of hand. Remove excess sugar from top of mold with a metal spatula. Unmold at once by placing cardboard circle over mold and turning mold upside down. To loosen gently tap mold. Allow to dry 1 to 2 hours.
Step #2 : Hollowing molding : When dry, hold sugar mold gently in palm of hand. Do not squeeze sugar mold as it will crack. Gently scoop out remaining soft sugar leaving approximately 1/4" shell. Smooth inside and edge with your fingers.
Step #3 : Place hollowed out bell on a cardboard circle to finish drying for 24 hours. In a rush place molded sugar bells on a cookie sheet and place in an oven for 20 minutes at 200*F. Allow to cool completely before touching.