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Dust the mold with a little cornstarch and tap out the excess.

Start with a sausage of fondant and begin easing it into the mold. Keep the fingers of both hands dusted with cornstarch so that the fondant stays in the mold and doesn’t stick to your hands. I always prefer to use Wilton fondant, as it’s firm and keeps its shape well once removed from the mold.

Press with the fingers of your left hand, while continuing to pinch and smooth the fondant into the mold with the fingers or your right hand, working from left to right.

Once the mold is full of fondant, use a cornstarch-dusted rolling pin to roll over the shape and press it firmly into the mold. Dusting the rolling pin ensures the fondant doesn’t stick and lift out of the mold.

Take a clean, dry, sharp knife and dust it with cornstarch. Lay the blade flat on the surface of the mold and carefully cut away the excess fondant, using a gentle sawing action. For large molds like this, it’s sometimes worth stopping halfway through to clean, dry and dust the blade again.

Cutting off the excess fondant will likely leave a few rough edges. Dust your fingers with cornstarch and rub all the edges to smooth them.

Bend the mold back on itself and the fondant should fall out. It might be necessary to ease it out at first with the end of a knife. If the fondant will not turn out, leave it in the mold for a few minutes and try again.

You may prefer to use fondant that has been stiffened with Tylose powder, and you might have more success pressing the fondant into the mold if you don’t dust it first. Keep your fingers dusted, however, as you press. Remember to keep your knife clean and dry as you cut off the excess. If your knife blade becomes sticky, it will lift the fondant out of the mold as you slice.

Generally when it comes to cake decorating, rolled fondant is the type in question. Rolled fondant is a pliable, dough-like icing which is popular for use on occasion cakes. It is made of sugar, water, gelatin and food-grade glycerin. Its smooth appearance gives cakes a polished look, and rolled fondant is also flexible and workable enough to mold into shapes, which is very effective for decorating cakes.

GUM PASTE

Like fondant, gum paste is a pliable dough which is often used for cake decorating. However, instead of gelatin it is made using egg whites, confectioners' sugar, and shortening. It can be rolled quite thin and is ideal for creating hand-modeled flowers or other intricate decorations. While fondant will remain soft, gum paste dries quite hard and is better suited for decoration on a cake than for, say, covering an entire cake.

MODELING CHOCOLATE

This is a chocolate paste made by melting chocolate and combining it with corn syrup or simple syrup and then kneaded until it reaches a stiff, pliable consistency. Used like clay, this modeling chocolate can be molded into a variety of shapes that are not as easily performed with the softer fondant. Modeling chocolate can be made from white, dark, semi-sweet, or milk chocolate. White chocolate is the easiest type to tint in colors.

It is not necessary to treat the molds with any grease or powder as they are non-stick (self-releasing). A flower-paste, molding or modelling paste should be used. If your paste is sticky it will not easily de-mold. This may be rectified by leaving the paste exposed to air to dry a little, then re-kneading and using it.

Placing the Silicone Mold on a firm flat surface press chosen paste firmly into the mold. Using a rolling pin, roll from the center outward. With a thin spatula remove all excess paste. Using your fingers, push the paste from the edges toward the center to even the edges. Gently flex the sides of the mold to allow easy removal. Turn the mold over and flex until the paste falls out of the mold. For some of the small, shallow and delicate molds, you may need to use a pin or tool to help release the paste out of the mold. For very detailed or deep molds, refrigerate the filled mold or place it into the freezer for a couple of minutes (4 to 5 minutes) to firm up the paste, thus making it easier to de-mold.

150g Pettinice/Fondant
5ml Tylose/Dyocell/CMC

Mix ingredients well and add desired color. Knead thoroughly until paste is smooth and elastic. Wrap in a plastic bag and keep in an airtight container. Leave overnight to harden. Do not store in the fridge. Knead the paste every 2/3 days to prevent it from becoming too stiff.

500g Pettinice/Fondant
15ml Tylose
10ml Egg White
30g White fat (Holsum/Wooden Spoon)

Mix pettinice/fondant and tylose. Knead thoroughly. Strain egg white through a sieve (to get rid of the chalaza)
and add to the paste. Soften fat and knead into paste until smooth and elastic. Wrap modelling paste in a plastic bag and store in a sealed container for 24 hours to mature. Do not store paste in the fridge as this will dry it out.

Use marzipan in the same way you would use sugar-paste or modelling paste. You should never use holsum or wooden spoon as this will make the marzipan too soft to mold. If it does become sticky, you can use maizena/cornstarch sparingly. You can place the filled Silicone Mold into the refrigerator or freezer to let the piece harden for easy de-molding. Marzipan is best used for making pieces that do not have a lot of detail unless you change its texture by adding additional icing sugar to the mixture to stiffen it.

Store marzipan in a plastic bag in an airtight container in the refrigerator. If the marzipan becomes oily, press toweling paper on its surface to absorb the oil, and knead thoroughly again.

Silicone Molds that have a lot of detail or undercuts, are very shallow or very deep will not be suitable for chocolate molding. Half fill your mold with chocolate, tap it a few times against the counter to get rid of trapped air and to get the chocolate into any detail, then fill the rest of the way and tap again. Continue to tap until all air bubbles have been released. Be sure not to over fill the mold. Scrape the excess off using a spatula.

Place the mold in the refrigerator or freezer until set.

Once set, carefully pop the piece out by gently flexing the sides of the mold to allow easy removal. Do not store finished chocolates in the refrigerator, store in an airtight container at room temperature.

300g Dark Chocolate/White Chocolate
80ml Liquid Glucose
Icing Sugar

Melt the chocolate in a double boiler or in a microwave on very low heat and stir at regular intervals. Do not overheat as this may burn the chocolate. Add the liquid glucose, stir until it becomes thick. Cover and allow to stand for 3 to 4 hours or until firm. Add a bit of icing sugar and knead well, continue adding a little bit of icing sugar at a time until the consistency is smooth and it resembles a paste. This can now be used for modelling and molding.

Make sure the cold porcelain mixture is totally smooth, then roll it into a ball, dust it with some cornstarch/maizena and press it into the mold. Using a rolling pin, roll from the center outward. With a thin spatula remove all excess paste, then smooth it again. Cold Porcelain is meant for thin molds because it is air dry only, you do not bake it. It takes at least 24 hours to dry depending on the depth. Do not refrigerate to dry. Once dry, simply pop the piece out by gently putting pressure on the sides of the mold and flexing it out.

Cold porcelain can shrink when drying so do not use it for anything thick or very deep or it will crack. If the mixture is sticky you can either dust it with cornstarch/maizena, or you can place it in the microwave for 8 seconds at a time to remove some of the moisture.

250ml White Glue (Ponal in red bottle)
250ml Cornstarch/Maizena (sifted) & more for adding later
75ml Johnson’s Baby Oil

When heating, use indirect heat – a double boiler. If the pot is placed directly on the stove plate the paste will burn. In a pot, over medium heat, mix the glue and baby oil together and stir until smooth. Cook for a few minutes and add cornstarch/maizena. Mix very well and stir continually until the mixture thickens to form a paste. Remove from heat, cool slightly, then mix thoroughly with hands. Add more cornstarch/maizena if necessary, as much as it takes to form a good pliable paste. Wrap in a plastic bag and keep in an airtight container. Use as you would use any molding or modelling paste. You can either dust the finished item with colored chalks or powders or paint it with watercolor or acrylic paint.

If you we’re wondering How To Use Silicone Molds with Candles & Soap, we have the answer! Candles & Soap-making are specialized arts that require close attention to detail and safety precautions. There is so much information on the internet about candle and soap-making that we suggest you do some research for yourself to determine whether or not you would like to learn these skills. Most of our molds are too small to make candles and soaps and will thus be mainly used as an embed or inlay within a larger candle or soap.

Mix the plaster of Paris according to the manufacturer’s package directions. Break the surface bubbles with a spoon or spatula, then pour or spoon the plaster into the mold. Tap the mold on the counter to allow air bubbles to escape. You will need to work quickly before the plaster starts to set. It can take several hours or even days to set, depending on how thick or deep the mold is.

When the plaster is completely set, pop the piece out by gently holding the mold with your thumbs on top and fingers on the bottom of the mold and flexing it out.

If you are going to use a Silicone Mold that is deep or has undercuts you will need to pour the plaster in several stages while still working quickly. Pour a little plaster into the mold and move it around making sure you have it in all the detail before pouring in more. Paint the dry plaster item using any acrylic paint. First give the item a base coat (white or off white is fine) and allow it to dry, before giving it a final coat. The finish will be much smoother and it will be easier to paint with color.

There are so many different types of clay available on the market today. Please follow the manufacturer’s instructions of the particular clay that you will be using. It is advisable to knead the clay well until it has a soft and smooth finish and does not crack or break off into small pieces. To check if you are done conditioning, you should roll the clay into a snake shape about the size of your thumb. If the clay cracks when you bend the snake in half you should continue working with it to get it softer and more pliable.

Roll the clay into a ball and dust it with cornstarch/maizena before pushing it into the mold. Using a rolling pin, roll from the center outward. With a thin spatula remove all excess clay, then smooth it again. Using your fingers, push the clay from the edges toward the center to even the edges. Gently flex the sides of the mold to allow easy removal. Turn the mold over and flex until the clay falls out of the mold. For some of the small, shallow and delicate molds, you may need to use a pin or tool to help release the clay out of the mold. For very detailed or deep molds, refrigerate the filled mold or place it into the freezer for a couple of minutes (4 to 5 minutes) to firm up the clay, thus making it easier to de-mold.

Let the finished piece come to room temperature on waxed paper before baking. You must bake polymer clay. Follow the manufacturer’s package instructions, or it will remain soft, it does not air dry.

If your clay is too firm even after conditioning you can add a tiny amount of petroleum jelly (Vaseline) to it.

If the clay becomes too soft you can let it rest overnight or place it in the refrigerator for an hour or so to firm it up. Once your molded item is completely baked and dry, you can now paint it by using any acrylic paints.

Amazing Molds 4 You provides Silicone Molds which are made of the best quality silicone and with proper care, should last you many, many years. Whilst, being very flexible, they may be damaged if they are bent double, as a tear may start.

If you prefer to use a knife to remove your excess paste, please test your knife on the corner of the mold to make sure that it is not too sharp and does not cut into the mold. A thin straight edged Spatula is highly recommended.

Contact us if you would like to get more tips on How To Use Silicone Molds!

Your molds can either be wiped clean with a clean damp cloth or they can be washed in lukewarm soapy water. Be sure torinse them thoroughly in clean water if using any soap. Allow to dry properly before storing them. It is recommended that you store your silicone molds in a plastic bag and in an airtight plastic container away from direct sunlight.

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Owner: Sherri Hill