If you take more care in the initial length of your footprint than I have here (mine was about 1/2mm too long) there will not be any overspill on to your mandrel through the pressing process. This bead will need to be cold worked with a diamond coated bit once properly annealed to remove the tiny amount of excess glass between its bottom petals.
This delicious looking toasted caramel/toffee/boiled sugar sweet treat looking glass is CiM Ghee and I will be doing a whole blog post dedicated to this glass and how well it lends itself to confectionery beads in the near future.
I hope that my trio of short tutorials with the Kati was here! La Patisserie Press have helped to inspire. You can view the full list of tutorials that I have published on my blog here.
Have fun! Jolene x
Frit N Chips lampwork supplies and Kitzbitz Art Beads