The present invention provides a method for manufacturing a multi-layered confectionery shell comprising the steps of: (i) depositing a first edible liquid into a mould cavity, (ii) depositing at least one other edible liquid onto the first edible liquid in the mould cavity, and (iii) pressing the edible liquids in the mould cavity using a stamp having a surface temperature below the solidification temperature of each of the edible liquids to form at least two shell layers； wherein the ratio of the apparent viscosity of each edible liquid having one or more other edible liquids deposited directly thereon to the apparent viscosity of said other edible liquid(s) is 0.8 or less or 1.5 or more, the viscosities of the liquids being measured at a shear rate of 5 s -1 and at a liquid temperature of 40°C. A multi-layered confectionery shell obtainable by this method is also provided.
