The actual cutting mould (1) is open at one point (4) on its perimeter so that after being placed into the dough etc. it can be compressed. It is compressed pref. against a resetting force prod. by a spring force which spreads out the cutter shape (1) at its opening. Dough, esp. that used for making fancy cakes or the like can be pasty so that it can compress inside the mould whereby the mould becomes closed and the dough is correctly shaped. The shaped dough is then completely released from the surrounding dough and then easily removed. Once the shaped dough is placed on the baking sheet the mould is opened again allowing easy transfer to the sheet.
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