For use with chocolate: Melt your chosen chocolate, fill the texture mat with the melted chocolate until the mould is full. Gently tap the texture mat on the work surface to level the chocolate. Leave on a level surface and leave to set in fridge for minimum of 20 minutes to set. Once set gently bend the texture mat to release the chocolate
For use with Sugarpaste: Simply roll out sugarpaste to approx 5mm thick. Dust inside of mat with icing sugar and place mat over paste. Apply pressure with rolling pin until paste has filled the mat. Peel the mat off, then use a round cutter of the size required for cupcake top etc. and remove the patterned paste to place on the cupcake, cookie.
To colour: Paint with food paints sparingly, or, colour paste first before placing in texture mat.
May be used over and over again if care is taken in use. Wash by hand with warm water.