The uses go far beyond simple decoration. With sugar paste, the mold is used to create realistic flowers, openwork lace, baroque medallions, children’s characters, or wedding figurines. With gum paste, which dries harder and retains details better, you get ultra-fine patterns perfect for non-edible decorative pieces. With marzipan, the mold shapes traditional subjects (fruits, animals). With tempered chocolate, these same silicone molds produce crunchy inserts or decorations for entremets. With isomalt, they allow you to make edible vitrified jewelry. And of course, silicone mats and flat impressions are also used to texture rolled sugar paste to cover a cake (lace effect, wood, brick, tufted, quilting).

For a children’s birthday cake, favor figurine molds (animals, superheroes, princesses) in flexible silicone, easy to unmold even for beginners. For a wedding cake or wedding piece, choose vintage lace molds, baroque medallions, and realistic flowers (rose, peony, hydrangea); these high-definition silicone molds render a texture close to embroidered stitching. For decorated cookies, choose flat molds like "press molds" that give relief without deforming the dough. For cupcakes, mini molds from 2 to 4 cm allow placing an individual sugar paste topper. Combine molds with our embossers, cutters, and food colorings to multiply creative possibilities.

Three golden rules for perfect unmolding. Rule 1 — Prepare the mold: lightly dust with powdered sugar or cornstarch using a brush, then tap to remove excess. This prevents the sugar paste from sticking to the silicone, even on the finest details. Rule 2 — Work the paste: knead it until you get a flexible and homogeneous texture, but not sticky. If too soft, add a little Tylose; if too dry, a few drops of water. Rule 3 — Press then wait: press firmly to make the paste enter all the corners, remove excess with a scalpel or roller, then let rest 5 to 10 minutes in the freezer before unmolding by turning the mold over. For complex figurines, unmold when the paste starts to harden slightly, keeping all details without deformation.

The sugar paste sticks to the mold, what to do?
This is the most common problem. Dust the mold with powdered sugar or cornstarch with a soft brush before each use. If the paste still sticks, it is too soft or too warm: let it rest 10 minutes in a cool place before trying again. Also avoid low-quality sugar pastes that contain too much glycerin.

Can silicone molds be put in the oven?
The molds in this collection are primarily designed for sugar paste, fondant, and gum paste — so for cold use. Most withstand up to 200°C and can be used for tempered chocolate or even thin cookies. Always check the maximum temperature indicated on the packaging of each item before baking.

How to clean a silicone mold after use?
Warm soapy water, soft toothbrush for corners, then air dry. All our molds are dishwasher safe (top rack, max 60°C program). Avoid abrasive sponges that scratch the silicone. To restore flexibility to a mold that has stiffened over time, soak it for 5 minutes in boiling water.

What is the difference between sugar paste and gum paste for molding?
Sugar paste is more flexible, perfect for covering and simple figurines — easy unmolding but less sharp details. Gum paste dries harder and retains fine details like flower petals or lace. Pro tip: mix 50/50 sugar paste + gum paste for an ideal compromise when molding complex figurines.