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This article was taken from our July 2021 Issue Buy this issue now

July 2021 Product Review: Palm Spear Mould from Karen Davies Sugarcraft

In our July 2021 edition, our product review was the new Palm Spear Mould from Karen Davies SugarcraftClick here to purchase the mould

Palm Spear Mould and cake

Dried palm spears are the current trend in dried flower bouquets right now, so it’s only natural that they’re appearing on cakes everywhere! Karen Davies has created a stunning new mould, giving you the ability to create beautifully detailed edible palm spears ideal for shaped cookies and decorating cakes. To test it out, we decided to make a one-tier celebration cake.Palm Spear Mould use

To begin, we took out the mould and dusted with cornflour, then tapped out the excess. As we wanted our palm spears to stand up above the cake, we treated our sugar paste with tylo powder to strengthen. Taking a small portion of paste, we rolled roughly to the size of the first palm spear and transferred over to the mould, lightly pressing from the bottom to the top of the shape, then tearing away any excess. Removing the paste was incredibly easy, we just peeled back the mould and the palm spear was perfectly formed!

Peel out from the mould

Karen Davies’ moulds are always exceptionally made, with high-quality, heavily detailed food grade silicone. As always, this mould matches that professional standard.

Palm Spear Mould example

Next, we transferred the palm spears to a foam pad and carefully inserted a dowel through the centre of the stem until just over halfway up the shape, using a little edible glue to secure. We left these to dry for a couple of days until firm.

Use glue to secure

Next, we transferred the palm spears to a foam pad and carefully inserted a dowel through the centre of the stem until just over halfway up the shape, using a little edible glue to secure. We left these to dry for a couple of days until firm.

Once dry, we brushed the edges of each palm spear with edible gold paint and very carefully inserted into the top of the cake using scissors to guide the dowels.

Complete the cake with a pink border

To complete the cake, we added a ripped pink border, food safe plastic cake topper, sugarpaste pearls, sprinkles, and leaves made using the Karen Davies Trailing Leaves Mould, finishing with edible gold paint to highlight.

Overall, we could not be more impressed with the palm spear mould from Karen Davies. We love how intricate and super straightforward this was to use. It’s also a huge time saver, professional standard quality, perfect for shaping sugarpaste and cookie dough, easy to clean and store, reliable, on-trend, and a brilliantly simple way to help create amazing cakes! Very highly recommended!Click here to purchase the mould

We also reviewed the Ornate Pearl Mould from Karen Davies, check it out here.

Check out all our product reviews here!