Moon Cake mold (press)

This is a tool to mold Chinese Moon Cakes designed for approximately 50g cakes

Stamp has a small draft angle to allow an easier separation

How to use:

1. Prepare the dough and filling using the recipe of your choosing
   • Cakes on the photos were made using this one: Youtube link to the tutorial
2. Optional: use corn starch to lightly dust stamp and inner walls of the shell (but usually dough is oily enough to easily separate from the mold)
3. When you have made something similar to a ball – flatten the sides of it a bit and insert into the shell from the bottom
4. Place the stamp from the top and squish the cake a bit using your fingers. It should roughly fill the corners of the mold
5. Place everything on the flat floured surface (or silicone mat) cake side down and press on the plunger lightly. You should easily feel when you put enough pressure to stamp the cake, don't overdo it
6. Take it all off the surface and push the cake fully through so it comes out the bottom (usually with the stamp still attached)
7. Carefully wiggle and lift the stamp off of the cake
8. You are done!

Printing: 

• Prints without support
• 15-20% infill (more for the handle)
• 3 external perimeter (shells) 
• Stamp part should be printed design side up
• Handle with smaller footprint down
• Shell – filleted side up

You can lightly cut or sand the stamp to get rid of any stringing and glue it to the handle
You should use some food safe coating on the print (like resin) to be extra safe