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The Ultimate Guide on How to Use Fondant Moulds

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If you’re looking to create stunning shapes in your cake decorating, but don’t feel confident in working the shapes in your own hand, then you may just be in need of a sugarpaste fondant mould! But 'how to use fondant moulds,' we hear you ask? What are they made of and how will they help you? Read on for Cake Decoration & Sugarcraft magazine's complete guide to using fondant moulds…

 

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What is a fondant mould?

A cake mould is simply a tool used for helping create decorations and embellishments for your cakes! Generally made from silicon, fondant moulds are perfect to help you add a finishing touch to cupcake tops, cake borders and more. There’s an incredible variety of fondant moulds on the market to help you create gorgeous designs from flowers and butterflies to ruffles, geometric prints and so much more!

If you want to make a splash with your cakes, why not check out How To Make Mermaid Tails Using Kay Sue’s Moulds!

You can also get very plain border-type moulds to give your tiers beautifully clean and symmetrical edges, or whacky patterns to cover the whole cake! You may hear people express concern that using a mould is ‘too restrictive’ when it comes to creating shapes for your cakes, however the vast variety of shapes on the market means you can’t run out of options! They’re very adaptable to your needs too, so you’ll always have options to make the shapes as individual as you are.

Pretty decorated cupcakes

 

What edibles can be used in a mould?

Generally, fondant and sugarpaste are the go-to edibles used in fondant moulds. As long as your mould is food safe, they are generally firm, durable and supple enough to allow for sharp definition and ease of de-moulding using any of the below edibles:

  • Flower or gum paste is great to use if you want to make an ornament to give the cake relief and added dimension e.g making crowns or castle walls
  • Marzipan is perfect and delicious!
  • Chocolate is absolutely a must-try for those chocolate decadent cakes and so simple to remove with such fine detail
  • Modelling chocolate, gives the same results and taste and but is more flexible
  • You can even use water in the larger moulds and frozen to make ice cubes
  • The moulds can also be used for non-food mediums too such as plaster, clay, cold porcelain, plasticine and playdough with pleasing results. Remember, if you use moulds or tools for craft it’s advised to not then use for food afterwards.

TOP TIP! Don’t forget to ensure you use certified moulds from reputable companies. You can’t be too careful when using edibles! Check out our blog on fighting fake in the cake industry

 

How to use fondant moulds

  • Dust with cornstarch, being sure to tap out any excess. Begin with a sausage of fondant/sugarpaste and gently ease it into the mould, fingers dusted with cornstarch to stop the fondant from sticking to you. Press the paste into the mould with one hand and use your other hand to smooth and manoeuvre the fondant into the mould, working from one end to the other. Once you have filled the mould, dust a rolling pin with cornstarch and roll it over the top of the paste to press it deeper into the mould. Dust a clean, dry knife with cornstarch, lay the blade flat and cut away the excess fondant, smoothing as you go. To release the fondant from the mould, gently bend it back on itself. If it doesn’t come out straight away, leave it in the mould for a few minutes and try again
  • For more intricate moulds, it’s easier to roll the fondant out flat and press it into the mould. Make sure to keep the knife clean and dry, otherwise a sticky knife blade will lift the fondant from the mould as you slice.
  • If you are creating fondant letters in a mould, it is best to place it in the freezer for 10/15 minutes after filling it. Once you take them back out, work quickly with the frozen paste to ensure it doesn’t get warm and sticky. The frozen letters will be wet as they thaw, so allow them to fully dry and don’t touch them for around 30 minutes.

Decorated cupcakes

 

Top tips for a professional finish

Achieving a refined finish is very easy. First make sure the mould is clean and dry. They can be dusted lightly with cornflour/potato starch but make sure the excess is removed so as not to lose any fine detail. You could also use a plain grease like Crisco or coconut oil which can be rubbed lightly into the mould for easy release.

 


It’s as simple as that! Just be sure to always have a good supply of cornstarch around, a rolling pin and a clean, dry knife to make the most of your shapes! Silicone moulds with fondant or sugarpaste are simply ideal for decorating cakes for all occasions. So now you know how to use fondant moulds, what are you waiting for?

For more helpful information, check out our blog on Baking Dilemma: How to Moisten a Dry Cake!

For all your caking needs, fabulous tutorials, top tips, tricks, techniques and more, check out the latest issue of Cake Decoration & Sugarcraft magazine!

 

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