Loose Bottom Flan Pan (20cm / 8") pineapple or cocoa butter to thin/smooth

or cocoa butter to thin/smooth (typical use is 1/4 to 1/2 teaspoon per pound)

If you love the look of fondant swags on the side of a cake but are not a fan of the amount of time it takes to execute them perfectly nor the little cracks that can sneak up on you

PAPER PIC: 2

Starburst (finished sun): 1 7/8"" (49mm)

Loose Bottom Flan Pan (20cm / 8") pineapple or cocoa butter to thin/smoothSweet to savoury this loose bottom flan pan will cater to all needs. The versatile design enables you to make flan, as well as bakewell tarts or even a quiche. The tin gives you a professional finish with the easy release. The fluted edge allows you to drape your rolled pastry over the tin, press it into the edges and base, giving you an elegant finish. Easy as pie! To ensure no hotspots and even cooking the tin is made from high quality anodised