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Polycarbonate PLATFORM Shoe Mould for chocolate or pastillage sugar shoes

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Polycarbonate PLATFORM Shoe Mould for use with chocolate or to dry pastillage in to create a sugar shoe.

Long lasting, good quality mould

Strong mould with clips to hold the mould together once the chocolate has been poured into the mould to set.

For use with Belgian Chocolate. Each shoe requires approx 350g chocolate.

Shoe size 180mm from point of shoe to the heel. It is approx 144mm in height from the base of the heel to the back of the shoe

For a glittery shoe (please check to see if the food colouring you are using is safe to eat), spray the shoe with edible glaze, sprinkle the glitter onto the shoe, then spray the shoe again to fix the glitter.

Please note the shoe template will be sent to you as an email for you to print from your computer.

Clip the mould together, simply melt some Belgian Chocolate and pour into the mould until it is completely coated, leave to dry in the fridge for approx 15-20mins.

Remove from the fridge, undo the clips and a chocolate shoe is created ready for placing onto a cake, as a gift, or paint with cocoa butter and edible dusting colours to customise.

Easy to use. Hand washing the shoe mould in hot soapy water is recommended rather than a dishwasher to prolong the longevity of the product


PLEASE NOTE- These shoe moulds fit our boxes but the coloured plinth needs to be flat ( see picture)

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Returns Policy: EDIBLE PRODUCTS: Unfortunately it is not possible for Tracey's Cakes Limited to offer a refund on any of our edible products. NON EDIBLE PRODUCTS: If for any reason you are unhappy with your purchase, simply return it to us in its original condition within 14 days from date of invoice. We will issue a full refund for the price you paid for the item. If the return is due to an error we have made we will refund the delivery charges. Please see contact details below for advice. This returns policy does not affect your statutory rights.