9 Ways to Use Silicone Molds

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There are countless ways to use silicone molds. Silicone molds are best used for foods that need to be solidified in the fridge or freezer. Silicone molds do not conduct heat well, and therefore should not be used in the oven. Learn how to use your silicone molds in 9 different ways to create stunning foods for your friends and family.

Hot chocolate bombs using silicone molds

  1. Melt chocolate and coat the sides of a half sphere silicone mold using the back of the spoon. Repeat with a second half sphere mold.
  2. Place the molds in the freezer for an hour
  3. Remove the chocolate from the silicone mold.
  4. Add 1 tbsp of cocoa powder to one of the chocolate shells, sprinkles, and marshmallows if desired.
  5. Melt the edges of the other chocolate shell on a warm place and press it together to seal the hot chocolate bomb.
  6. Top the hot chocolate bomb with a couple of strips of a different kind of chocolate and sprinkles to give it a beautiful finish.
9 ways to use silicone molds

Layered mousse cake using silicone molds

  1. Make your mousse cake by using a recipe that has been stabilized with gelatin to create your mousse cake. Let the mousse chill for a couple of hours.
  2. Select the inside of your mousse cake. Dark chocolate ganache or raspberry jam would go well as the center of your mousse cake.
  3. Create your mousse cake bottom. It could be an cookie crumble mixed with butter to stabilize it, and then bake it. Another option is almond dacquoise. It’s a little bit harder than a cookie crumble and has more thickness to it.
  4. Let it the bottom of the mousse cake cool to room temperature. 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.
  5. Assemble the mousse cake by spooning the mousse into the silicone mold. Leave about 1/4″ thickness from the top of your mold to add the cookie to the mold at the very end. Leave enough room for the center of your mousse cake.
  6. Spoon the center into the silicone mold until it’s about level with the mousse.
  7. Add the cookie and press it into the center and mousse a little. It’s ok to have the mousse come around the edges.
  8. Freeze the mousse cake for about 4 hours to let it set.
  9. Remove the mousse cake from the freezer and gently peel back the silicone mold.
  10. 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.
  11. Your mousse cake is ready to be served.
hot cocoa bomb silicone molds

Layered dome ice cream cake using silicone molds

  1. Coat your exterior ice cream flavor in the half sphere silicone mold. Make sure the edges are completely covered right up the sides of the mold. Press the ice cream using the back of a spoon into the mold so it’s packed tight. Freeze for 30 minutes.
  2. Add your second layer of ice cream, keeping in mind that you still need a center. Coat the edges of your exterior ice cream in your second layer. Typically it’s nice to have them the same side roughly. Press your spoon into the center of your ice cream layers to create enough room for your next layer. Freeze for 30 minutes.
  3. Add the center to your ice cream dome cake. Add a complimenting flavor to your other ice creams you have selected. A couple of ideas for the center of your ice cream dome cake include: jam, chocolate ganache, lemon curd, or caramel sauce. Freeze for 4 hours until completely solid.
  4. When you’re ready to serve your dessert, remove the ice cream dome cake from the silicone mold by peeling away the edges and pressing the top with your thumbs to release it.
  5. Once you’ve placed your ice cream dome cake on a serving plate, you can add your final topping to it. A final topping for your ice cream dome cake could be: mirror glaze, caramel sauce, cookie crumbs, dusting of coffee, cocoa powder, or a combination of them. (If using mirror glaze, place the cake on a cooling rack and let the excess mirror glaze fall off before serving).
how to make desserts in silicone molds
Tartufo made with silicone mold chocolate ice cream at home
Tartufo made with silicone mold

Molded chocolates using silicone molds

  1. Temper couverture chocolate.
  2. Pour chocolate into silicone molds.
  3. Scrape excess chocolate using a pastry scraper.
  4. Tap silicone mold on counter a few times to remove air bubbles.
  5. Place in the fridge until completely solidified ~1 hour depending on how large the chocolates are.
  6. Remove the chocolate from the silicone mold.

Filled molded chocolates using silicone molds

  1. Temper couverture chocolate
  2. Pour chocolate into silicone molds until about halfway full.
  3. Tip the mold until the chocolate has reached the edges of the mold.
  4. Place the mold in the fridge for 20 minutes.
  5. Fill the chocolate with your filling. You could use jam, hazelnut sauce, or a cream filling.
  6. Pour more tempered chocolate onto the silicone mold.
  7. Scrape excess chocolate using a pastry scraper.
  8. Tap silicone mold on counter a few times to remove air bubbles.
  9. Place in the fridge until completely solidified ~1 hour depending on how large the chocolates are.
  10. Remove the chocolate from the silicone mold.
How to temper chocolate for molds
How to Remove Chocolate from Silicone Molds without breaking

Gummy bears using silicone molds

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.

Chocolate cups using silicone molds

  1. Melt 1/3 cup of chocolate in the microwave using a microwave safe bowl. Melt in 30 second intervals and stir in between intervals until fully melted.
  2. Obtain your clean and dry silicone molds you want to use to make chocolate cups with.
  3. Use your spoon to dip into the chocolate and coat the sides of the silicone mold.
  4. Use the back of the spoon to guide the chocolate up the silicone mold.
  5. 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 are to breaking. If you do break the sides a little, you can always melt the edge on a plate to make a perfect circle around for your chocolate cup.
  6. Place in the freezer for 1 hour until fully hardened.
  7. 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.
  8. To make the edges nice and perfect, melt the edge on a warm plate.
  9. Fill the chocolate cup and serve.
vegan espresso ice cream in chocolate cup
Vegan Coconut Milk Espresso Ice Cream

Peanut butter cups using silicone molds

  1. Melt 1/3 cup of chocolate in the microwave using a microwave safe bowl. Melt in 30 second intervals and stir in between intervals until fully melted.
  2. Obtain your clean and dry silicone molds you want to use to make chocolate cups with.
  3. Use your spoon to dip into the chocolate and coat the sides of the silicone mold.
  4. Use the back of the spoon to guide the chocolate up the silicone mold.
  5. Place in the freezer for 1 hour until fully hardened.
  6. Add a spoonful of peanut butter to the center of the peanut butter cup.
  7. Melt 1/4 cup of chocolate and spoon it over the peanut butter.
  8. Place in the freezer for 1 hour until solidified.
  9. 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.
  10. Serve
How to store tempered chocolate

Cheesecake using silicone molds

  1. Bake the crust of your cheesecake using a baking pan. Fully cool the crust and use a cookie cutter or glass to cut the crust into the perfect shape for your silicone mold to sit on the top of it.
  2. Make your cheesecake recipe using a no bake recipe. Pour it into the silicone molds.
  3. Chill for 4 hours.
  4. Add the crust to the cheesecake.
  5. Gently remove the silicone mold from the cheesecake.
  6. Top with berry sauce of your choice.

How to Use Silicone Molds

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Silicone molds are best used in the fridge or freezer to create delicious treats. Silicone does not conduct heat, and is therefore difficult to use in the oven. Therefore, we recommend using it in the fridge or freezer instead.

You can use silicone molds in a number of different ways including making layered mousse cakes, hot chocolate bombs, and ice cream dome cakes.

how to use silicone molds

How to use silicone molds for a layered mousse cake

You can create a layered mousse cake with silicone molds and have it shaped as a half sphere.

Mousse is fairly stable when making it with gelatin. Only use mousse that has been stabilized with gelatin to create your layered mousse cake.

Begin by making your mousse and letting it chill for a couple of hours.

Select the interior of your layered mousse cake. You can put chocolate ganache, lemon curd, raspberry jam, ice cream, etc. The possibilities are endless.

You can also opt for a cake bottom to go with your layered mousse cake. Your cake bottom could be an cookie crumble mixed with butter to stabilize it. Another option is almond dacquoise. It’s a little bit harder than a cookie crumble and has more thickness to it.

Once you’ve baked the crust for your layered mousse cake, let it cool to room temperature. 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.

Assemble the layered mousse by spooning the mousse into the silicone mold. You could use a half sphere silicone mold to give it a dome cake look.

Leave about 1/4″ thickness from the top of your mold to add the cookie to the mold at the very end.

Guide the mousse up the sides of the silicone mold leaving about 1/4″ thickness from the top. Make sure there’s a thick layer on the edges, and leave enough room for the center of your layered mousse cake.

Spoon the center into the silicone mold until it’s about level with the mousse.

Add the cookie and press it into the center and mousse a little. 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 layered mousse cake from the freezer and gently peel back the silicone mold.

You can add a mirror glaze to the top of your dome 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.

Your layered mousse cake is ready to be served.

How to use silicone molds to make hot chocolate bombs

Melt 1/3 cup of chocolate in the microwave in 30 second intervals. Mix in between each interval until the chocolate is smooth.

Using the back of a spoon, coat the silicone mold with chocolate. Only fill the chocolate up to a maximum of 3/4 of the way up the silicone mold. This will make it easier to remove later. Make sure you fill 2 semi-circle silicone molds for 1 hot cocoa bomb.

Place the silicone molds in the freezer for an hour.

Remove the silicone molds from the freezer.

hot cocoa bomb silicone molds

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.

how to remove hot chocolate bomb from silicone mold

Put the silicone mold upside down. Gently press the top of the silicone mold to release the chocolate from the mold. Be patient, and don’t be too aggressive when removing the chocolate from the silicone mold.

how to remove chocolate from 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.

how to seal hot chocolate bomb

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.

how to seal hot cocoa bomb

Top the hot chocolate bomb with any other types of chocolate, sprinkles, gold dust, etc.

how to decorate hot chocolate bomb

To use the hot chocolate bomb, place it in a mug and pour warm milk into the cup. Let it sit for a minute until the chocolate melts.

Stir the hot chocolate and it’s ready to enjoy.

How to use silicone molds for an ice cream dome cake

What you’ll need:

  • Exterior ice cream flavor
  • Interior ice cream flavor
  • Center (jam, chocolate ganache, lemon curd, caramel sauce)
  • Coating (mirror glaze, caramel sauce, cookie crumbs, dusting of coffee, cocoa powder).
chocolate ice cream in a silicone mold with caramel and oreo crumbs
  1. Coat your exterior ice cream flavor in the half sphere silicone mold. Make sure the edges are completely covered right up the sides of the mold. Press the ice cream using the back of a spoon into the mold so it’s packed tight. Freeze for 30 minutes.
  2. Add your second layer of ice cream, keeping in mind that you still need a center. Coat the edges of your exterior ice cream in your second layer. Typically it’s nice to have them the same side roughly. Press your spoon into the center of your ice cream layers to create enough room for your next layer. Freeze for 30 minutes.
  3. Add the center to your ice cream dome cake. Add a complimenting flavor to your other ice creams you have selected. A couple of ideas for the center of your ice cream dome cake include: jam, chocolate ganache, lemon curd, or caramel sauce. Freeze for 4 hours until completely solid.
  4. When you’re ready to serve your dessert, remove the ice cream dome cake from the silicone mold by peeling away the edges and pressing the top with your thumbs to release it.
  5. Once you’ve placed your ice cream dome cake on a serving plate, you can add your final topping to it. A final topping for your ice cream dome cake could be: mirror glaze, caramel sauce, cookie crumbs, dusting of coffee, cocoa powder, or a combination of them. (If using mirror glaze, place the cake on a cooling rack and let the excess mirror glaze fall off before serving).
how to make desserts in silicone molds
How to Serve Ice Cream at a Dinner Party

Recipes for Small Silicone Molds

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Small silicone molds can be used to create delicious chocolate filled treats.

How to make filled chocolates using silicone molds

  1. Temper your chocolate
  2. Fill the silicone molds half way full of chocolate.
  3. Gently tip the silicone mold to fill all of the sides of the chocolate to the edges.
  4. Place the silicone mold in the freezer for 20 minutes.
  5. Fill the silicone mold with your choice of filling. If you need an idea for filling your chocolates, try hazelnut sauce for your filling. Use a piping bag to pipe the small amount of filling in the center of the chocolates.
  6. Add more tempered chocolate to the silicone mold. Using a pastry scraper, push the chocolate over the hazelnut sauce until they are all full.
  7. Tap the silicone mold until all of the air bubbles are removed.
  8. Place in the freezer for another 20 minutes.
  9. Once the chocolate has completely solidified, you can gently remove the chocolate from the silicone mold.
How to temper chocolate for molds
How to Remove Chocolate from Silicone Molds without breaking

How to use a small silicone mold for ice wine

Select a small silicone mold that will well for a small drink of ice wine.

  1. Melt 1/4 cup of chocolate in the microwave using a microwave safe bowl. Melt in 30 second intervals and stir in between intervals until fully melted.
  2. Obtain your clean and dry silicone molds you want to use to make ice wine chocolate cups with.
  3. Use your spoon to dip into the chocolate and coat the sides of the silicone mold. If your spoon is too large, you can use a food safe paint brush to paint the chocolate onto the mold.
  4. Use the back of the spoon or paint brush to guide the chocolate up the silicone mold.
  5. Make sure the sides of the small chocolate cup are quite thick. The thicker the sides, the less likely the sides are going to break. If you do break the sides a little, you can always melt the edge on a plate to make a perfect circle around for your chocolate cup.
  6. Place in the freezer for 1 hour until fully hardened.
  7. 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.
  8. To make the edges nice and perfect, melt the edge on a warm plate.
  9. Fill the chocolate cup with ice wine and serve.

Chocolate ice wine cups are a delicious treat to serve after dinner. Chill the wine, and let the chocolate cup sit at room temperature. When you’re ready to serve them, pour the ice wine into the chocolate cups and enjoy!

How to Make Gold Dusted Hot Chocolate Bombs

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Gold dusted hot chocolate bombs chocolate bombs are a delicious treat you can make right at home using silicone molds and powdered food coloring.

how to make a hot chocolate bomb

Gold Dusted Hot chocolate bombs recipe

To make hot chocolate bombs, you’ll need a couple of items for your recipe before you begin:

Melt 1/3 cup of chocolate in the microwave in 30 second intervals. Mix in between each interval until the chocolate is smooth.

Using the back of a spoon, coat the silicone mold with chocolate. Only fill the chocolate up to a maximum of 3/4 of the way up the silicone mold. This will make it easier to remove later. Make sure you fill 2 semi-circle silicone molds for 1 hot cocoa bomb.

Place the silicone molds in the freezer for an hour.

Remove the silicone molds from the freezer.

hot cocoa bomb silicone molds

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.

how to remove hot chocolate bomb from silicone mold

Put the silicone mold upside down. Gently press the top of the silicone mold to release the chocolate from the mold. Be patient, and don’t be too aggressive when removing the chocolate from the silicone mold.

how to remove chocolate from 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.

how to seal hot chocolate bomb

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.

how to seal hot cocoa bomb

Top the hot chocolate bomb with any other types of decorations:

  • melted chocolate using the star piping tip to give it a little bit of variation
  • sprinkles
  • gold dust

The gold dust can be easily placed onto the hot chocolate bomb by using only a pinch amount. Rub your fingers together to gently dust the gold color onto the hot chocolate bomb.

You can also dust the gold powder onto other decorations on your hot chocolate bomb – like melted chocolate as seen in the photo below.

Sprinkles need to have something for them to be attached onto the hot chocolate bomb with. Use icing or melted chocolate to act as the “glue” to hold your sprinkles onto the hot chocolate bomb.

how to decorate hot chocolate bomb

To use the gold dusted hot chocolate bomb, place it in a mug and pour warm milk into the cup. Let it sit for a minute until the chocolate melts.

Stir the hot chocolate and it’s ready to enjoy.

How to package hot chocolate bombs

Since hot chocolate bombs are round, they tend to roll around if they don’t have something to sit in.

If you’re giving your hot chocolate bombs as gifts, they can be packaged inside a mug, or a simple narrow gift bag.

Another option for packaging hot chocolate bombs is to wrap the hot chocolate bombs in cellophane, and then tie a ribbon around the top.

If you’re storing the hot chocolate bombs for yourself, you can place them in an airtight container on your countertop where they will not be moved.

Do hot chocolate bombs taste good

Hot chocolate bombs are decadent and creamy. Cocoa powder on it’s own is quite bitter. However, with the chocolate melted into the hot chocolate, this gives the hot chocolate comb it’s delicious taste and creamy texture.

Cocoa bomb silicone molds

There are a few different cocoa bomb molds you can use for hot chocolate bombs. There are some silicone molds that come in a sheet of 6 semi-circles. These can be difficult to use when trying to remove the chocolate carefully without disturbing the other semi-circles of chocolate.

The one I would recommend is the single semi-circle. You need to have 2 single semi-circles to make 1 hot chocolate bomb. Removing the chocolate from these silicone molds is much easier than the set of 6. The trick is, you only want to put chocolate 1/2-3/4 of the way up the mold. Leave a decent amount of mold not covered in chocolate. Lather on the chocolate to the silicone mold for your hot cocoa bomb. You want the chocolate to be quite thick on the edges. The thicker the chocolate, the less likely the edge will crumble. It’s much easier to remove the hot chocolate bomb from the silicone mold if you only fill the mold halfway, and keep the chocolate thick on the edges.

How long do you put the hot chocolate bomb in the freezer for

Put the hot chocolate bomb in the freezer for at least 10 minutes, but ideally 1 hour in the freezer. Keeping the hot chocolate bomb in the freezer for an hour will ensure the chocolate is set and will remove from the silicone mold easily.

How to get chocolate bombs out of molds

The trick to getting chocolate bombs out their silicone molds, is by first gently pulling the edges of the silicone mold. Go all the way around the circle to remove chocolate from the edges of the mold. Turn the mold upside down. Gently press on the top of the mold. The chocolate will come away from the mold slowly. Be patient and continue pressing down until the chocolate releases. If you’re having difficulty, it could be because the chocolate isn’t thick enough. If the chocolate is too thin on the edges, the chocolate will crumble.

How do you seal the hot chocolate bombs

Warm a plate in the microwave for 30 seconds until the plate in a little warm. Place the edges of the semi-circle chocolate on the plate to melt the edges. This will be how the hot chocolate bomb will seal together.

When do you fill the hot chocolate bomb

Fill the hot chocolate bomb after you have melted the edges with the warm plate. Put 1 tbsp of cocoa powder in one of the semi-circles. Add any sprinkles or marshmallows at this point.

Hold the semi-circle that is full of cocoa powder in your hand. Press the other semi-circle chocolate together to seal it. Place the hot chocolate bomb on a clean plate.

How to decorate a hot chocolate bomb

You can decorate the hot chocolate bomb using a different kind of chocolate than what you used for the hot cocoa bomb. You can put lines, circles, dots, all of the hot chocolate bomb. Then you can put sprinkles or some gold dust on the top to finish it off.

How to decorate a hot chocolate bomb

How to use a hot chocolate bomb

To use a hot chocolate bomb, place it in the bottom of a mug. Pour warm milk over the hot chocolate bomb and let the bomb melt. Stir the hot chocolate bomb and it’s ready to enjoy.

how to use hot chocolate bomb

Silpat Silicone Baking Mat Review

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Silpat silicone baking mats are one of the most durable, long lasting, temperature withstanding silicone mats available. They are professional grade quality with many bakeries choosing to bake with Silpat silicone baking mats.

  • 2000-3000 uses
  • up to 500°F in the oven – much more heat resistant than other silicone baking mats (~420°F)
  • several sizes available that fit perfectly in a baking sheet
  • commercial grade

I have used my Silpat baking mats for over a year now with baking many different foods:

  • macarons
  • croissants
  • scones
  • chocolate decorations

I find the Silpat silicone mats are much higher quality than my other silicone mats. They are able to withstand the high usage and high temperatures. I love the way my macarons turn out using the Slip

I find the Silpat silicone mats are much higher quality than my other silicone mats. They are able to withstand the high usage and high temperatures.

I love the way macarons turn out using the Silpat silicone baking mat. They give them a beautiful matte round finish to them which makes them look professional, like they came from a commercial bakery.

At first, I used parchment paper to bake macarons, but after getting more comfortable making macarons I like using the Silpat much better.

My favorite dessert to make with Silpat silicone baking mat are chocolate decorations.

I can easily pipe chocolate directly on the silicone mat and then place it in the freezer.

The silicone baking mat is much thicker, so I find I don’t easily ruin the design.

Using parchment paper for chocolate decorations is much more difficult because it’s flimsy, and easily movable which can disturb the design. I much prefer using the Silpat silicone baking mat.

When I make croissants, I find the Silpat silicone mat very easy to use for rolling out my croissant dough. I like having a couple of silicone mats. One for rolling out the dough, and one for shaping the butter layer.

The butter layer is easily manipulated on the silicone mat, since it remains in one place without moving.

I find using cling wrap is much more difficult to make the butter layer since it moves around and it quite flimsy. I find it hard to place it on a plate and then into the fridge, and somehow get it off of the plate in one piece to place into the croissant dough for lamination. The butter layer frequently breaks on me if I use cling wrap.

It’s much easier and I’ve had no issues at all with the butter layer breaking when I use my Silpat silicone mat. I would recommend to use it for anyone attempting croissants.

I have used my Silpat silicone baking mat for baking croissants on as well and so far I’m very impressed with how well they have turned out.

how to shape croissants

Silpat baking mat sizes

  • Full Sheet Size, 16-1/2″ x 24-1/2″
  • Countertop Workstation Mat, 15-1/8″ x 23″
  • Half Sheet Size, 11-5/8 x 16-1/2
  • Toaster Oven Baking Mat – 7 7/8″ x 10 7/8″
  • Octagonal Microwave Size Baking Mat – 10 1/4″
  • Round, 12″
  • Cake Liner Round 9″

Silpat temperature range

Silpat’s can be used in frozen environments and up to 500°F in the oven.

Silpat mat vs parchment paper

Silicone Baking Mat (Silpat)Parchment Paper
ReusableOne time use
Lines a baking sheetCan line many different baking pans such as: baking sheet, loaf pan, deep baking sheet, cake pans
Cookies - need to cook for a couple min longer than parchment paper, roast vegetables, caramel, butter laminationCookies, scones, cakes, breads
Do not use over 500 degrees F. Ok to use for almost every temperature in the ovenDo not use over 420 degrees F - has the potential to burn the paper
Flatter more rounder cookiesCookies will be taller and will not spread out as much

Silpat silicone mat vs parchment paper for making macarons

Silpat silicone mats are the gold standard for baking macarons. However, sometimes the macarons need a bit of longer bake time when using a Silpat silicone mat vs using parchment paper. Silpat silicone mats allow macarons to spread wider, which produces more of a rounder and flatter macaron than using parchment paper. This gives the macarons a more professional look to them when baked with a Silpat silicone mat.

tropical macaron flavors

How to Use a Silicone Baking Mat

As an Amazon Affiliate, I earn from qualifying purchases.

Silicone baking mats are one of the most versatile kitchen accessories you can have as a baker. Silicone baking mats have a couple of special things about them that make them unique.

  • no greasing necessary
  • no flour required on the silicone baking mat to roll out dough
  • capable of almost every temperature in the oven and in the freezer
  • easy to clean – wipe with a damp cloth
  • reusable
  1. Make sure silicone baking mat is clean. Place it on a baking sheet.
  2. Pipe or place dough, batter, etc. on the baking mat.
  3. Bake food for required time on your recipe.
  4. Remove the food from the oven.
  5. Let macarons cool while still on the baking mat. Other foods can be taking off of the silicone baking mat and onto a cooling rack.
  6. Wipe the silicone baking mat clean with a damp cloth and set to dry.
  7. Silicone baking mat can be rolled up or stored flat.

How to use a silicone mat for macarons

When you’re using your silicone mat, make sure it’s completely free of grease, debris, etc. You only want to use your silicone baking mat when it’s very clean. If it has residual grease on the baking mat, your macarons will absorb the grease and will not turn out.

If you’re using a silicone baking mat for macarons, you need to bake them for an extra minute or two. The texture of the silicone requires them to be baked longer than using parchment paper. Otherwise, the macarons will come off of the silicone baking mat not fully cooked. They will be a bit gummy on the bottom, making them not a perfect flat bottom.

Pipe the macaron batter directly on the silicone baking mat. Let them dry for 30 minutes, and then bake them for the required amount of time, plus 1-2 minutes.

Drying the macarons for 30 minutes allows a skin to form on the macarons, which makes them have a perfect shell when they bake.

How to use a silicone baking mat for chocolate

Silicone mats are special because they have a bit of a thickness to them, which makes it very easy to peel delicate foods of the silicone mat.

how to use a silicone baking mat

Silicone baking mats can easily be put in the fridge or freezer for intricate foods like piped chocolate decorations.

Place the silicone baking mat in the freezer with your piped chocolate decorations for about 20 minutes. You can gently peel the chocolate off of the mat, and then use for your dessert decoration.

How to use a silicone baking mat for rolling out dough

Place your dough directly on the silicone baking mat. Only flour your rolling pin and the dough. Roll out your dough to your required thickness. You can use cookie cutters to cut the cookie dough out while the dough is still on the mat. Gently lift the cookie off with a a flat spatula.

how to use macaron mat

How long do silicone baking mats last

Silicone baking mats last 2000-3000 bakes in the oven. Depending on how many times you bake per year, your silicone baking mats should last 5-10 years.

How to use a pastry mat

Silicone baking mat substitute

You can substitute parchment paper for a silicone baking mat. Silicone baking mats act as reusable parchment paper.

when to add sprinkles to macarons

Silicone baking mat vs Parchment paper

Silicone Baking Mat (Silpat)Parchment Paper
ReusableOne time use
Lines a baking sheetCan line many different baking pans such as: baking sheet, loaf pan, deep baking sheet, cake pans
Cookies - need to cook for a couple min longer than parchment paper, roast vegetables, caramel, butter laminationCookies, scones, cakes, breads
Do not use over 500 degrees F. Ok to use for almost every temperature in the ovenDo not use over 420 degrees F - has the potential to burn the paper
Flatter more rounder cookiesCookies will be taller and will not spread out as much

Are silicone baking mats dishwasher safe

Silicone baking mats are not dishwasher safe. They need to wiped down with a cloth and a small amount of dish soap to remove any grease that may be present. This will help the silicone mat retain it’s life and remain well kept for future baking.

How to Use Silicone Chocolate Molds

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Begin by tempering your chocolate.

Depending on if you’re using white chocolate, milk chocolate or dark chocolate, the temperatures vary for tempering. Follow the instructions labelled on your chocolate.

Learn why you need to temper your chocolate before using it in silicone molds.

How to keep chocolate bark from melting

Tempering Chocolate Temperature Chart

 Milk ChocolateDark ChocolateWhite Chocolate
Melting temperature46 C49 C43 C
Cooling temperature26 C27 C25 C
Reheat temperature30 C32 C28 C

How to temper chocolate for silicone molds

  1. Place chocolate over a double boiler. There should be a couple of inches of water in a large saucepan. Place a large metal bowl over the saucepan. The bottom of the bowl should not touch the water.
  2. Heat the chocolate until the melting temperature has been reached. Use a digital thermometer to get an accurate reading.
  3. Take the chocolate off of the heat.
  4. Turn the heat off. Leave the saucepan with hot water on the burner.
  5. Place the chocolate filled bowl in another bowl full of ice water. The chocolate should not touch the water at all. Cool the chocolate until the cooling temperature has been reached.
  6. Put the chocolate bowl in the saucepan again and reheat until the reheating temperature has been reached.
  7. Your chocolate is ready to for your silicone molds.
  8. Pour the chocolate over the molds until they are completely filled and overflowing.
  9. Tap the silicone mold to remove any air bubbles.
  10. Scrape the excess chocolate off of the mold by using a bench scraper. You can reuse this chocolate again, just scrape it onto some parchment paper.
  11. Place the molded chocolate into the fridge for 20 min.
  12. Remove the chocolate from the silicone mold by gently pressing the chocolate using your thumb onto a plate.
How to temper chocolate for molds

Can you use normal chocolate for silicone molds

You can use normal chocolate for silicone molds if you don’t have chocolate for tempering. The difference will be that your chocolate will not have the shiny, glossy look to them. The chocolates will be much harder to bite into.

What kind of chocolate to use for molds

Couverture chocolate is used when making molded chocolates.

Couverture chocolate is made with a larger percentage of cocoa butter (>30%) than regular compound chocolate.

Due to the bigger portion of cocoa butter, this gives a more rich flavor to the chocolate than regular chocolate.

Couverture chocolate is processed to a finer chocolate, making the smoothness of the chocolate much more luscious than regular chocolate.

Best chocolate for melting and hardening

The best chocolate for melting and hardening is Callebaut Belgian couverture chocolate.

  • Belgian chocolate
  • chocolate chips – easier to melt than a brick
  • couverture chocolate
  • luscious flavor
  • hints of caramel
  • large volume – enough to make a lot of chocolates

Learn how to make more desserts using silicone molds.

How to Remove Chocolate from Silicone Molds

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Tempered chocolate can be difficult to remove from silicone molds for a variety of reasons.

Chocolate isn’t fully hardened

If your chocolate isn’t fully solidified, it will be too soft to remove from the silicone mold all in one beautiful piece. It may be sections missing from the chocolate due to it not hardening.

Place the chocolate in the fridge for about 20 min until it’s solidified, then you can remove the chocolates from their molds.

Silicone mold has too much excess chocolate

One of the biggest culprits of not being able to remove chocolate from a silicone mold easily is from having too much excess chocolate on the silicone mold.

Remove the excess chocolate while it is still warm by using a bench scraper to scrape away the excess chocolate. This will give the chocolates a nice even back to them.

Chocolate has air bubbles throughout

Air bubbles are common with tempering chocolate. To remove the air bubbles before your chocolate hardens, tap the mold on the counter after you have filled them. This will make a beautiful chocolate without imperfections, and be much easier to remove from the silicone mold.

How to get chocolate out of silicone molds without breaking

  1. Place chocolate in fridge for 20-30 min depending on the size of chocolate.
  2. Remove from the fridge and turn the mold upside down on a plate.
  3. If the silicone mold is quite large, start by gently removing the edges of the mold from the chocolate. Go around the entire edge and pull the mold away from the chocolate.
  4. With the silicone mold close to the plate, gently press the top of the mold of each chocolate with your thumb to delicately take the chocolate out without breaking it.
  5. Chocolate is removed safely and remains fully intact.

Do you need to grease silicone chocolate molds

No. You do not need to grease silicone chocolate molds. Just use the molds as is. They should be clean and dry before using silicone molds for chocolate.

How to store your chocolates made from silicone molds

Store your freshly made chocolate that you made in your silicone mold at room temperature. Store your chocolate in an airtight container in the cabinet where it will stay a constant temperature. Chocolate doesn’t like temperature fluctuations.

If you store your tempered chocolate in the fridge or freezer, the cocoa butter comes to the surface of the chocolate creating a white precipitate on the outer layer of the chocolate.

How to Use a Pastry Mat

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There are a few different ways of using a pastry mat:

  • rolling out dough
  • rolling out a butter layer
  • baking pasties
  • making fancy chocolates
  • making hazelnut spread
  • spreading caramel sauce
How to use a pastry mat

How to use a pasty mat to roll out dough

Put your pastry mat on a hard flat surface.

Put your dough on top of the pastry mat. There is no need to flour your pastry mat. Only flour your dough and the rolling pin.

Roll out your dough to the required length.

Peel the dough from the pastry mat and it’s ready to use for baking or your next step in your baking recipe.

how to laminate croissant dough

How to use a pasty mat to roll out a butter layer for croissants or puff pastry

Place your pastry mat on a hard flat surface.

Make sure your butter is at room temperature.

Using a spatula, put the butter on the pasty mat. Gently spread the butter outwards creating a rectangle. Continue spreading the butter until it’s the exact required measurement needed for your recipe. Use the spatula to make the edges a perfect rectangle.

Place the butter in the fridge for 30 min. You can now add your butter layer into your croissant dough or puff pastry dough.

How to make butter sheet

How to use a pasty mat to bake pastries

To bake pastries with a pastry mat, have your dough ready to bake.

Place the silicone pastry mat onto a baking pan. There is no need to grease the silicone pastry mat.

Put your pastry dough into shapes and place on the silicone mat.

Bake for the time your recipe calls for.

Remove the pastries from the oven and place on a cooling rack.

Clean the pastry mat by wiping it down with a wet cloth and some dish soap.

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How to use a pasty mat to make fancy chocolates

To make fancy chocolate decorations with your pastry mat, begin by melting your chocolate.

Place your silicone mold on a plate or baking pan.

Take a spoon and dip it in your chocolate. Using the back of the spoon, spread the chocolate into a leaf shape. It should be round and big at the bottom, with a narrow end. The narrow end doesn’t have to be a perfect point, or even. It’s beautiful to have the leaf going off to one side, and not uniform.

Repeat with how many leaves you want to make. Place them one in front of one another in a line.

Place the silicone baking mat in the fridge, taking care to have an object prop the chocolate up a bit to give it a leaf shape. The pastry mat only needs to be bent a little bit.

Remove from the fridge after 30 min to 1 hour until the chocolate is solidified, and then it’s ready to use as a fancy chocolate decoration.

How to use a pasty mat to make fancy chocolates

You can use this method to create many different chocolates. Try piping chocolate directly onto the mat. You can make snowflakes, hearts, writing, etc. in this way using your pastry mat.

How to use a pasty mat to make hazelnut spread

To make hazelnut spread, roast your hazelnuts and remove the skins.

Make caramel sauce by combining sugar and water over medium heat in a saucepan until it’s an amber-golden color.

Place the hazelnuts into the caramel sauce.

Spread the mixture onto a silicone pastry mat. Let it cool to room temperature to solidify.

Break the solidified caramel into smaller pieces and blend with a food processor. You can use this as hazelnut spread, or you can go further and create a hazelnut sauce by adding your hazelnut spread to heavy cream.

How to use a pasty mat to spread caramel sauce

Create your caramel sauce by heating sugar and water over medium heat until it’s amber-golden in color.

Spread your caramel sauce onto your pastry mat.

Let the caramel solidify at room temperature.

Your caramel is ready to use. You can break it into pieces and add it to the top of ice cream or desserts. You could also use it to make almond roca for a Christmas gift.

Best Pastry Mat for Rolling Dough

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The best pastry mat for rolling dough is the Silpat.

The Silpat can be used to turn any surface into a non-stick surface.

  • no need to flour the surface of the pastry mat to roll out dough
  • remains in place when rolling
  • non-stick surface – easily peel your dough off of the mat
Best Pastry Mat for Rolling Dough

How to use a pastry mat for rolling out dough

  1. Put your pastry mat onto a flat surface.
  2. Place your dough onto your pastry mat.
  3. Dust your dough and rolling pin with a flour.
  4. Roll out your dough.

The Silpat silicone pastry mat will remain in place while you’re rolling out your dough. You don’t have to flour the surface of the mat, only your dough and rolling pin to roll out your dough on the silicone pastry mat.

how to laminate croissant dough

If you’re rolling out croissant dough or puff pastry you can easily place your silicone pastry mat and dough into the fridge between laminations.

how to proof croissants overnight

Using a silicone pastry mat makes it much easier when you’re rolling out butter for lamination to a specific measurement. The butter remains in place, and it doesn’t create a huge mess. The butter easily peels off of the silicone when you’re transferring it to inside your dough.

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Silpat pastry mats can be used in the oven to cook pastries and other baked goods as well.

  • Even heat distribution
  • Made to fit your pan exactly – no need to cut parchment paper to fit
  • Durable and long lasting – up to 3000 bakes
  • No greasing needed – no added fat to your recipe
  • Easy release of pastry
  • Professional grade
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Do you need to grease a silicone pastry mat

You do not need to grease a silicone pastry mat to use it. The silicone provides a barrier for your pastry to be easily removed from the mat. Peel off your baked pastry from the mat and place it on a cooling rack.

Do you need to flour a silicone pastry mat

You do not need to flour a silicone pastry mat. Silicone is a special material that does not require it to be floured. It is non-greasy, and you can easily peel your dough or cooked pastry from the mat. When you’re using a silicone pastry mat to roll out your dough, you only need to flour your dough and rolling pin, not the silicone pastry mat.

Where can you use your silicone pastry mat?

A Silpat silicone pastry mat can be used in the freezer, microwave, and the oven.

How to clean a silicone pastry mat?

Wash your silicone pastry mat with some dish soap and a cloth and let it air dry overnight.

How to store a silicone pastry mat?

Store a silicone pastry mat by placing it in a drawer or a cupboard. The silicone mat can be stored rolled up, or folded and will not be damaged.

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