Silicone Molds for Cookies, Candy & Cakes | Endless Design Ideas
Chef Alan TetreaultIn this tutorial: Butter Mints · Isomalt Decorations · Cookie Dough · Chocolate · Decorative Butter · Sculpting Chocolate
Most cake decorators know silicone molds as a tool for gum paste and fondant -- but that barely scratches the surface. In this quick tutorial, Chef Alan Tetreault of Global Sugar Art demonstrates six additional materials that work beautifully in silicone molds, from cream cheese butter mints and molded cookies to isomalt gems and elegant butter roses for the dinner table. Each technique is simple enough for beginners and opens up a world of possibilities for holidays, parties, and everyday entertaining.
What You'll Need
- Silicone molds -- any shape or size; holiday, floral, gem, and brooch designs all work.
- Cream cheese butter mint ingredients -- cream cheese, butter, confectioner's sugar, and peppermint oil
- Food coloring -- to tint mints, cookie dough, or chocolate to any color.
- Isomalt -- microwave-ready isomalt sticks for melting and pouring.
- Sugar cookie dough -- a firm recipe that does not spread during baking
- Chocolate -- melting chocolate or couverture for molded chocolate pieces.
- Pearl dust -- for finishing molded chocolate with a professional shimmer.
- Butter -- cold from the refrigerator, not softened
- Sculpting chocolate -- works just like gum paste or fondant but tastes much better.
- Flour -- used to dust molds before pressing in cookie dough
- Parchment paper and sheet pans -- for baking molded cookies
Butter Mints
Cream cheese butter mints are a holiday and party favorite -- perfect for wedding showers, baby showers, and all kinds of celebrations. The recipe is straightforward: cream cheese, butter, confectioner's sugar, and a small amount of peppermint oil. The mixture can be tinted with food coloring or left white.
- Chill the dough in the refrigerator until firm.
- Roll small balls of the mint dough, roughly the size of each mold cavity.
- Press each ball into the mold firmly and level off the excess -- the process works exactly like filling a mold with gum paste or fondant.
- Place the filled mold in the freezer for about 5 minutes.
- Pop the mints out -- they will release cleanly after freezing.
💡 Tip: Because silicone molds are available in virtually every holiday theme and occasion, decorators can create custom-shaped butter mints for any event -- roses for weddings, Christmas trees for holiday parties, and more.
Isomalt Decorations
Isomalt produces beautiful translucent decorations that look like glass or gemstones. Chef Alan Tetreault recommends Cé ami Cakes isomalt for ease of use.
- Melt the isomalt in the microwave according to the package directions.
- Pour the melted isomalt directly into any silicone mold -- gem molds and brooch molds from Karen Davies work particularly well.
- Let the isomalt cool and set, then unmold.
The finished pieces can be used as cake decorations or as accents on any sugar project.
Cookie Dough
Silicone molds can shape sugar cookie dough or gingerbread dough into detailed panels, buildings, and decorative shapes. Chef Alan Tetreault demonstrates using a Karen Davies building panel mold to create a miniature village.
- Dust the inside of the mold with flour, then turn the mold upside down and tap out the excess.
- Press a firm sugar cookie dough into the floured mold. The dough must be firm enough that the cookies will not spread during baking -- if a regular recipe spreads too much, knead in a bit of additional flour.
- Pop the shaped dough out of the mold.
- Place the molded pieces on a parchment-lined sheet pan and bake as usual.
⚠️ Warning: A soft, spreadable cookie dough will lose its molded detail in the oven. Always use a firm dough -- or add extra flour to a standard recipe -- to ensure the shapes hold during baking.
💡 Tip: Both sugar cookie dough and gingerbread dough work well in silicone molds. Gingerbread holds its shape especially well and pairs nicely with holiday-themed mold designs.
Chocolate
Melted chocolate poured into silicone molds produces elegant decorations with fine detail.
- Melt the chocolate -- regular melting chocolate or couverture chocolate both work.
- Pour the melted chocolate into the mold cavities, filling them completely.
- Place the filled mold in the freezer for 5 to 10 minutes until the chocolate is set.
- Unmold and finish as desired.
💡 Tip: Brush a light layer of pearl dust onto finished chocolate pieces for a polished, professional look. The brooch mold designs are especially striking with a pearl dust finish.
Decorative Butter
Molded butter makes an impressive presentation for formal dinners, holiday tables, and special occasions. Both large decorative molds and small individual-serving molds work well.
- Use cold butter straight from the refrigerator -- not softened and not frozen. The butter needs to be firm enough to hold its shape but soft enough to press into the mold.
- Press the butter into the mold firmly, pushing it down to fill all the detail.
- Scrape off excess butter from the top of the mold to create a flat back.
- Freeze the filled mold for approximately 30 minutes.
- Unmold the butter -- it will pop out as a beautifully detailed shape.
💡 Tip: For individual place settings, use small molds -- like a Christmas tree or flower -- and make two or three pieces per guest. For a centerpiece presentation, use a large rose or decorative mold and place it on a serving plate.
⚠️ Warning: Do not use softened or room-temperature butter. The butter must be cold from the refrigerator so it holds its shape when pressed into the mold and releases cleanly after freezing.
Sculpting Chocolate
Sculpting chocolate rounds out the list of materials that work in silicone molds. It handles exactly like gum paste or fondant but tastes significantly better -- making it a crowd-pleasing option for decorations that will be eaten.
- Knead a small amount of sculpting chocolate until it is pliable.
- Press it into the mold just as with gum paste or fondant.
- Freeze briefly, then unmold.
The finished pieces work beautifully on cakes, torts, pastries, and any sugar project. Chef Alan Tetreault notes that sculpting chocolate is especially popular with children and guests who prefer not to eat gum paste or fondant.
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
