We're all about these beautiful gemstone-shaped silicone moulds! Learn how to create perfect shapes every time with these expert tips and tricks.
Britt Bo from She Who Bakes shares her secrets to using silicone moulds so you can avoid getting shapes stuck and add the perfect finish to your cakes! There are thousands of silicone cake decorating moulds available to buy these days. From flowers to fire engines, people to penguins, you can usually find the right mould for the job. I personally love using silicone moulds for cake decorating. I think they are quick and easy and they give great results every time. Here’s my guide on how I use them to add a little something special to my cakes and bakes. I’m using a wonderful jewel mould from Iced Jems.
When you’ve purchased your new mould, it may sound obvious but make sure you’ve washed it thoroughly for hygiene reasons and to get any fluff out of it and let it dry completely. If it’s even a little damp it can hinder your results. I like to let mine air dry instead of drying them up to avoid any fibres or kitchen roll getting stuck in the mould. Top Tip: If you have a mould that is really complex with lots of detail and you’re struggling to get the paste out in one piece, try popping it in the freezer for a few minutes once you have filled it with modelling paste. It should come out a lot easier this way. Once it’s all dry and ready to use, it’s important to use the right kind of sugar. I don’t recommend using sugarpaste/fondant/readyto- roll icing for silicone moulds. I find the sugar is simply too soft and not only can it be tricky to get out of the mould, but if you do get it out I find it’s not as defined as it should be, due to it’s softer consistency. I use modelling paste, which can be easily purchased online or in cake decorating shops. It’s a firmer sugar and sets harder. You can be quite rough with it and it dries a lot quicker than it’s softer counterpart, meaning you can use them sooner. I have found in the past that flowerpaste is just a little too firm for these moulds, so I would suggest using a paste midway between what you would cover a cake with and what you would make flowers with, so modelling paste is perfect. Top Tip: As well as modelling paste, a great one to use in these moulds is modelling chocolate. Easily available, they make a tasty change to the usual icing.
Making the moulds
When you’re ready to make your moulds, break off a small piece of modelling paste and knead in your hands until soft and pliable, then roll this into a smooth round ball. If you find you have cracks in your paste, simply pull it apart, re-knead it and roll again. Then, to prevent the paste from sticking in the mould, dust the ball (not the mould) with a little cornflour. Alternatively, you can also lightly spray the mould with cake release. Both work just as well. Push the ball of paste into your mould, pressing down firmly to make sure it’s made its way into every bit of detail. If there is too much paste and it is spilling over the sides of your mould, DO NOT cut it as you risk damaging the mould. Instead, take it out, break some off and try again. It can take a few goes to get the exact right amount. After pressing it in firmly, bend the mould, pushing your fingers on the back and your paste should simply pop out. If it is stuck in there, pull it out, re-roll it and dust again with cornflour before having another go. Top Tip: Once you have made your shapes they will last a really long time, depending on how you store them. Providing you let them dry completely, you can store them in a box with a layer of kitchen roll over the top for as long as you need them. I will usually spend an afternoon making all the shapes I need for cakes for the following month, but have sometimes made them much further in advance than this! I then recommend to leave these shapes to dry on foam as opposed to on the side, as this means air can circulate all the way around the shape and it can dry completely and quickly. Every mould will be slightly different, both in shape and technique, but once you have mastered a few round or square type shapes, try some more complex ones.
Painting your moulded shapes
When it comes to decorating your shapes, you can of course use your desired coloured modelling paste and do no more, or you can be a little fancy and paint them. This is something I quite enjoy doing! To paint your shapes, first make sure they are completely dry and have set firm. Then, using a little powder colour and a few drops of rejuvenator spirit, mix up a paint in a palette and decorate as desired using food grade craft paintbrushes. Once painted, leave to dry completely before using on your cakes or cupcakes! Happy baking!