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Working with Specific Ingredients in Moulds
• Lynsey Macdonald
In a nutshell:
- different mediums require a different approach with moulds - some will need the mould to be dusted with cornflour or icing sugar, others will not.
- letting your edible decorations fully set in the mould before removing them is key!
- the freezer is a great option for speeding up the setting process.
If you are looking to get more creative with your cakes, moulds are a great place to start! They can help you effortlessly create specific shapes and designs for covering cakes, adding edible decorations and even baking sponges themselves.
In this guide, we’ll explore how to use specific ingredients in moulds, sharing our top tips for success along the way.
Miniature Fairy Mould by Karen Davies
Jump to:
Fondant
Buttercream
Chocolate or Candy Melts
Ganache
Royal Icing
Modelling Paste
Cake Batter
Quick Guide
FAQs
No matter the medium, be sure to always start with a clean, totally dry mould.
1 . Fondant
Prep: Lightly dust the mould with cornflour (cornstarch) or icing sugar to prevent sticking.
Action: Press the fondant firmly in to capture all the details, You can use a rolling pin to flatten the back, and trim away excess with a palette knife.
The Secret: Pro-tip - pop the filled mould into the freezer for 5–10 minutes before popping it out to maintain the crisp shape.
2. Buttercream
Prep: Lightly dust the mould with cornflour (cornstarch) to prevent the buttercream from sticking.
Action: Work your buttercream into the cavities, pushing down with a palette knife to ensure it gets into all the little details. Then pop your mould into the freezer for two hours to really set it in place.
The Secret: Our friends at Karen Davies have created a recipe for rolled buttercream - a thicker, dough-texture buttercream which is ideal for use in silicone moulds!
3. Chocolate or Candy Melts
Prep: Melt your chocolate or candy melts until totally smooth. Do not dust your mould with icing sugar or cornflour.
Action: Pour your melted chocolate into the mould, making sure to cover all sides and fill up to the top of the cavity. Pop the mould into the fridge for approx. 15-20minutes/until the chocolate has set.
The Secret: While the microwave or a bain-marie works well, we absolutely love the PME Electric Melting Machine - it comes with three pots for different flavours/colours, and keeps your chocolate melted and at the perfect consistency while you work. Ideal for creating a variety of chocolates in your mould!
4. Ganache
Prep: Start by making a firm setting ganache - this means using a higher ratio of chocolate than cream. Wait for the ganache to reach room temperature. Do not dust your mould with icing sugar or cornflour.
Action: Add your ganache to your mould, either by piping or spooning it in, ensuring it reaches all sides to get into all the detail. Pop it in the fridge for about 4 hours (or the freezer for 1-2hrs), or till fully set.
The Secret: Use food-safe gloves when unmoulding to reduce immediate contact between the heat of your hands and the moulded ganache!
5. Royal Icing
Prep: In order to make royal icing work in a silicone mould, you’ll have to thicken the texture. Do this by adding icing sugar to the royal icing until it forms a thick, but not sticky, consistency. Dust your mould with cornflour or icing sugar.
Action: Press your thickened icing into the mould, pushing down into all of the details. Once you’re happy all the detail has been captured, remove the royal icing and leave it to dry for a few hours, or overnight.
The Secret: If you don’t have time to create your own thickened royal icing, check out the Karen Davies Royal Icing Essentials Mould, perfect for using with fondant, but gives that elegant “royal iced” look!
6. Modelling Paste
Prep: Lightly dust the mould with cornflour (cornstarch) or icing sugar to prevent sticking.
Action: Use modelling paste much like fondant in a mould - press the modelling paste firmly in to capture all the details, You can use a rolling pin to flatten the back, and trim away excess with a palette knife.
The Secret: Use modelling paste to create smaller decorations that require less flexibility - it dries harder than fondant, making it ideal for items you want to set extra firm.
7. Cake Batter
Prep: Grease your silicone mould with a little light oil or butter to prevent sticking.
Action: Pour your cake batter (or brownie batter) into the mould and pop into the oven to bake. Always check the individual mould you are using for temperature guidance.
The Secret: Let your bakes completely cool before attempting to remove them from the mould - this will reduce the chances of your bake sticking in any of the detail!
Wilton Floral Silicone Baking Mould
Quick Reference: Ingredient Prep & Setting Times
| Ingredient | Mould Preparation / Release Agent | Setting Method & Time |
| Fondant | Dust lightly with cornflour or shortening | Freezer: 5–10 minutes |
| Chocolate | Leave bare (Ensure 100% dry) | Fridge: 15–20 minutes |
| Ganache (3:1) | Leave bare (Ensure 100% dry) | Fridge: 4 hours (Freezer 1–2 hrs) |
| Buttercream | Dust lightly with cornflour | Freezer: 2 hours |
| Royal Icing | Dust lightly with cornflour | Room Temp: Overnight |
| Modelling Paste | Dust lightly with cornflour | Room Temp: Dries firm |
| Cake Batter | Grease with light oil or butter | Oven (Max temp ~220°C/428°F) |
FAQs
Why is my chocolate sticking to the silicone mould?
One reason your chocolate may be sticking is if the mould was not completely dry before use. Make sure there is no water or soap residue on it.
Alternatively, you may not have left the mould in the fridge for long enough before attempting to remove the chocolate. Ensure it is properly chilled and set.
How do you get a shiny professional finish on moulded chocolates?
Polish each individual cavity in the mould with a microfibre cloth before pouring your chocolate in - this will remove any dust or fingerprints and encourage that shine.
It's also important to porperly temper your chocolate - you can learn more about tempering in our post: How to Melt Chocolate for Best Results
What is the best chocolate for tempering in moulds?
Generally, the higher the quality of the chocolate, the better it is for tempering. The Callebaut couverture chocolate is popular with professionals for this reason. But our range includes chocolate and candy melts for a range of budgets!
Ready to mould your way to cake success?
We can’t wait to see what you create! Shop all of our edible essentials, from fondant and modelling paste to buttercream and chocolate, and use the tips above to make them work for you in your silicone moulds!
You can tag us at @the_cake_decorating_co and use the hashtag #CakeDecFamous for a chance to be featured!
Related
The Ultimate Guide to Fondant Decorating for Beginners
Mastering Silicone Moulds: Baking and Beyond
