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Silicone Molds "Trial and Error" Article ~ from Bakell.com
Some of us have tried them here and there, some of us LOVE them, some of us stay clear of them, some of us stick our nose up at them, some of us use them daily, but we've all seen the Silicone Molds that continue to grow in popularity and wondered "how would that improve my life as a decorator?" To me, it all depends on the project you're working on, if you would like a set of 24 cake-pops, each decorated with the exact same matching gold crown, well the truth is a bowl of melted chocolate, a silicone mold, some luster powder, a paint brush spatula is definitely the way you want to go!
Here I want to take a quick minute to show some of the edible products we have used in silicone molds, having tried many in several different ways, we just wanted to review and highlight some of the instructions and notes regarding using these handy tools!
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Melted Chocolate
Personally, melted chocolate is by far the easiest technique when using silicone molds; First, its fast, you can pop the mold in the freezer for a bit after adding the chocolate and you're basically done! Second, you can easily brush a dust onto chocolate directly after pulling it out of the freezer for some amazing shine and color effects (as seen in the image below)
Tip: Sometimes adding a tiny bit of shortening to your melted chocolate helps with a smooth finish
Pressed Fondant / Gumpaste
This method really can depend on the mold that you're using... If you're using a deep mold this might be a little tricky, however it can be done! I like to press a ball of fondant covered in confectioners sugar gently into the mold (not enough to get stuck), take it out and reapply the confectioners sugar and press a little further.. I will do this several times over depending on how much detail and depth there is to the mold.
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