Silicone molds can be used to create dazzling desserts like an ice cream dome cake, chocolate cups, tuiles, mousse cake, hot chocolate bombs, and more!
Silicone mold bakeware is ideal for using in the fridge and freezer.
Silicone isn’t the best for using in the oven, because silicone does not conduct heat like aluminum does.
It’s best to use silicone molds for desserts that require chilling, freezing, or shaping.
Ice Cream Dome Cake
An ice cream dome cake is made using 2 different ice creams that are layered on top of one another in the silicone mold.
The center filling is placed in the middle of the silicone mold.
The center filling is typically a sweet filling such as jam, ganache, chocolate sauce, caramel, fruit or sauce.
The silicone mold is frozen overnight, and then the mold is removed right before serving.
Toppings are sprinkled on top of the dessert to create a beautiful ice cream dome cake.
You can make your own fancy chocolates at home with homemade fillings using small silicone molds.
Temper your chocolate, or melt it in the microwave, and then fill your small silicone molds about 1/3 of the way fill, but make sure the chocolate goes all the way up the sides of the mold.
This will ensure the filling will be completely encased by chocolate. You can use a pastry brush to guide the chocolate up the sides of the silicone molds.
Place the silicone mold in the fridge for about 20 minutes to let it harden up.
Spoon a small amount of filling into each of the chocolates (caramel sauce, hazelnut sauce, etc.).
Melt your chocolate again if it’s hardened up, and then pour the chocolate over the silicone mold to completely encase the filling with chocolate.
Using a bench scraper, scrape the excess chocolate off of the molds, and then place the silicone mold in the fridge for another 20 minutes.
Remove the chocolate from the silicone mold by gently pressing the chocolate using your thumb onto a plate.
Mousse cake is a layered cake that uses silicone molds to make it into a sphere shape.
Mousse cake is made by using a mousse recipe that has been stabilized with gelatin.
Chilled mousse can be spooned into a half sphere silicone mold and guiding it up the sides of the mold.
Leave about 1/4″ thickness from the top of the mold, and a divot in the center for the filling.
Fill the divot of your silicone mold with a sweet center filling.
You could use dark chocolate ganache, raspberry jam, or chopped up fruit and place it in the center touching the mousse.
The bottom of the mousse cake can now be added to the silicone mold. This will be what fills the bottom of the mold, and the cake will stand up straight and have a flat bottom.
You could make an almond dacquoise, or a shortbread cookie.
Use a metal cookie cutter or a glass to gently cut the cookie into pieces that will fit perfectly for your silicone mold. Try to get it as exact as possible or a little smaller.
Place the cookie on top of the mousse and center filling, and gently press it in so it will adhere to the mousse. It’s ok to have the mousse come around the edges.
Freeze the mousse cake for about 4 hours to let it set.
Remove the mousse cake from the freezer and gently peel back the silicone mold.
You can add a mirror glaze to the top of your mousse cake, or a simple syrup to make it shine.
You can dust the top with powdered sugar, cocoa powder, coconut flakes, or add a small amount of whip cream to the top to finish it off.
Tuiles are a thin crispy cookie. You can fill tuiles with sweet fillings such as mousse, chantilly cream, custard, and curd.
Tuiles are made by making a thin cookie batter, and then shaping it on a silicone baking mat with the back of the spoon. Tuiles are baked in the oven until the edges start to turn a golden brown.
Tuiles need to be shaped right after coming out of the oven, otherwise they solidify and you can’t mold them into a shape.
For this particular dessert, a rectangular shaped tuile was made, and then baked in the oven.
The rectangle cookie was gently placed inside a half sphere silicone mold, and then let to set and solidify.
You can pipe mousse or chantilly cream on the inside the tuile, and then place a macaron on in the middle of the tuile to create a beautiful dessert for your family and friends.
Chocolate cups can be used to hold mousse, or ice cream to create a beautiful and decadent dessert.
You can use a silicone mold with ribbed edges.
Chocolate is melted in the microwave, and then a pastry brush is used to paint the chocolate onto the silicone mold.
The trick to making chocolate cups with silicone molds is making sure the sides of the cup are quite thick.
The thicker the sides, the less likely the sides will break.
Place the fully coated chocolate silicone mold in the freezer for 1 hour until it’s fully hardened.
To remove the chocolate cup from the silicone mold, pull the sides of the silicone mold until you have removed the edge of the chocolate all the way around the mold.
Once the bottom edge is completely separated, press the top of the mold to release the chocolate cup from the silicone mold.
To make the edges nice and perfect, melt the edge on a warm plate.
Fill the chocolate cup and serve.
Gummy bears can be made by creating a sugar syrup with gelatin, corn syrup and sorbitol.
The mixture is dyed with food coloring, and then poured into bear shaped silicone molds.
The gummy bears take 24 hours to fully solidify in the fridge.
Candies are sugar filled desserts that are quite hard and can be made into beautiful shapes using silicone molds.
You can make honey hard candies by combining sugar, water and lemon juice in a saucepan over medium high heat. As soon as it begins to boil, honey added and the temperature is turned down.
Candies are heated until they reach 295°F-310°F on a candy thermometer.
Candies are carefully poured over a silicone mold and then let to set over the next few hours as they cool down.
Peanut Butter Cups
Peanut butter cups are chocolates filled with creamy peanut butter in the center.
Chocolate is melted and then a pastry brush is used to paint the sides of a ribbed silicone mold.
The silicone mold is placed in the freezer for 1 hour until it has fully hardened.
A spoonful of peanut butter is placed in the center of the ribbed silicone mold.
Chocolate is melted and then poured overtop of the peanut butter to completely encase the peanut butter to create the peanut butter cup.
The peanut butter cup is placed in the freezer for 1 hour to solidify it.
Remove the peanut butter cup from the silicone mold by pressing the top of the mold to release the peanut butter cup from the silicone mold.
Hot Chocolate Bombs
Hot chocolate bombs are made by using half sphere silicone molds that have a flat finished edge to them.
Chocolate is melted in the microwave, and then a pastry brush is used to paint the chocolate up the sides of the silicone mold.
The chocolate coated silicone molds are placed in the freezer for about an hour to harden up.
Gently pull the silicone mold away from the chocolate on the edges. Go around the whole circle gently removing the edges of the chocolate from the silicone mold.
Place the semi-circle chocolates on a warm plate to melt the edges of the chocolate. This will be to seal the hot chocolate bomb later.
Fill one half of the semi-circle with 1 tbsp of cocoa powder, sprinkles, and marshmallows.
Hold the filled semi-circle in one hand. Put the other semi-circle on top and gently press the 2 together to create a seal.
You can decorate your hot chocolate bomb using white chocolate, gold dust, or sprinkles.
Caramels have a sweet burnt sugar flavoring that you can make into small candies using silicone molds.
Caramels are made by heating together sugar, honey, and vanilla until it becomes a golden brown color.
Butter is slowly added to the saucepan and whisked into the caramel.
In another saucepan, heavy cream is heated until it begins to simmer.
Heated heavy cream is slowly poured into the caramel along with a pinch of salt.
Caramel is heated until it reaches 260°F.
Caramels are poured into small silicone molds, and then they will set on their own over the next couple of hours.