Silicone

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.

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.

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).

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.

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.

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

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.

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.

Can silicone molds be used in the oven

Yes, you can use silicone molds in the oven safely. Silicone molds are very heat resistant, but always check the packaging to confirm the highest temperature you can use them at.

Does it take longer to bake in silicone

It does take longer to bake in silicone than with metal pans. Silicone does not conduct heat well, therefore it takes a lot longer to bake with silicone.

Darker molds can take longer to bake than lighter molds as well.

Always check cakes for doneness using a toothpick.

Do you put silicone bakeware directly on the oven rack

No, do not put silicone bakeware directly on the oven rack.

Use a cookie sheet underneath the silicone baking mold to stabilize it. It will be much easier putting it in and out of the oven with a cookie sheet under the silicone mold.

Is silicone bakeware better than metal

Silicone bakeware is not better than metal when baking in the oven. Silicone bakeware does not conduct heat. Aluminum baking pans are the best to use in the oven.

Do you need to spray silicone candy molds

You do not need to spray silicone candy molds.

Pop the candy out of the silicone mold by using your fingers to push it out.

If you use a spray when using your silicone mold, you could have a greasy sheen to them, which isn’t ideal when making candy.

When baking with silicone molds, what is the highest and lowest temperature you can use them at

The highest temperature you can have silicone molds at in the oven is 200°C without damaging them. They can withstand higher temperatures, but they will start breaking down if held at temperatures higher than 250°C. 

The lowest temperature silicone molds can handle is -60°C without breaking down. 

Check your package insert for exact temperature abilities of your specific silicone molds before using at extreme temperatures.

What are the advantages of silicone bakeware

• Dishwasher safe
• Freezer safe
• Microwave safe
• Oven safe

How do you clean silicone bakeware

Use soap and water. Do not soak for extended periods of time.

Wash quickly with soap and water or place in the top rack of the dishwasher to clean. Do not use abrasive cleaners on silicone.

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.

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.

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.

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.

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

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).

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).

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 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!