Making sugar paste or chocolate decorations with a mould
Flowers, bows, crowns, ornaments: the technique for sharp, detailed moulded decorations, and how to colour them.
Silicone decoration moulds reproduce details that would take a very long time to sculpt by hand. With the right paste and a little cold, the result is sharp on the first try.
With sugar paste
- Knead a small ball of sugar paste (or firmer edible modelling paste) until smooth.
- If the paste sticks, dust the mould very lightly with cornflour and tap to remove the excess.
- Press the paste into the cavity with your thumb, from the centre to the edges, and level off the excess with a flat blade.
- Put the mould in the freezer for 5 to 10 minutes, then bend it gently to release the decoration.
With chocolate
- Fill the clean, dry mould with melted chocolate, or tempered chocolate for a glossy decoration.
- Tap to remove bubbles, scrape the top, then let it set in the fridge.
- Unmould by bending the mould, without touching the decoration with warm fingers.
Adding colour
- Colour the paste before moulding for a plain decoration.
- For a golden or pearly effect, apply an edible powder with a dry brush once the decoration is unmoulded.
- Let sugar paste decorations dry in the air for a few hours before placing them on a cream cake.
