The present invention provides a method for manufacturinga multi-layered confectionery shell comprising the stepsof:(i) depositing a first edible liquid into a mouldcavity,(ii) depositing at least one other edible liquid ontothe first edible liquid in the mould cavity, and(iii) pressing the edible liquids in the mould cavityusing a stamp having a surface temperature below thesolidification temperature of each of the edible liquidsto form at least two shell layers；wherein the ratio of the apparent viscosity of eachedible liquid having one or more other edible liquidsdeposited directly thereon to the apparent viscosity ofsaid other edible liquid(s) is 0.8 or less or 1.5 or more,the viscosities of the liquids being measured at a shearrate of 5 S-1 and at a liquid temperature of 40°C.A multi-layered confectionery shell obtainable by thismethod is also provided.
