How to Use Silicone Bakeware Moulds

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Wash the silicone moulds before using them if they are new. Although the moulds are dishwasher-safe, it is advisable to hand wash them in hot soapy water. Avoid using scouring pads or harsh cleaners to clean them.
Place a metal Baking Sheet below your Silicone Mould to hold it properly. Silicone moulds are highly flexible and pliable. The baking sheet will also ensure that you can remove the mold easily, without spilling or burning yourself.
Always make sure moulds are completely dry before use.

Never use silicone baking molds in a broiler, hotplate or over an open flame. 
Never use a sharp object to remove items from mould, this can cause tearing or damage rendering the mould unusable.
 
For Cakes/Brownies:
  • Grease the mould with butter, making sure you get into all the nooks and crannies (a soft, small pastry brush can be useful here).
  • Then lightly dust with flour/caster sugar/cocoa powder (depending on your recipe and what you are making).  Tap out any excess before pouring in your cake mix.
  • Once baked, let cool slightly before turning out.  Most cakes are easier to remove if still a little warm although some (soft, crumbly recipes) may need to be put in the fridge before removal.

For  Caramel & Chocolate:
  • Oil the mould before use, making sure you get into all the nooks and crannies (a soft, small pastry brush can be useful here).
  • For deep, simple moulds, you can line with cling film before pouring in the caramel.  Don’t use cling film with intricate moulds as this can obscure some of the detail.  (only use cling film for cold set recipes, don’t use in the oven)
  • Always use cooking chocolate, this is made especially for melting and cooling. Chocolate bars have higher sugar levels which can prevent them setting properly.
  • For intricate moulds it can be usefull to paint the chocolate/caramel into the small areas to ensure those areas are filled.  Remember to tap mould against worktop to remove air bubbles as you fill it.
  • Setting in the freezer can make it easier to remove.
 
For Sugarpaste/Fondant Icing:
  • Lightly Grease before filling mould or Dust with Icing Sugar
  • For Moulds with intricate patterns, once set its best to put in the freezer until nice and firm, then pop out of mould with a gentle prising of the mould to release.  Loosen the edges gently before release.
  • TIP* Weigh your first finished item and write this on the bottom of the mould with permanent marker - this makes subsequent usage much faster as you can weigh the required amount of icing and press straight in with no trimming afterwards.

For Marshmallow & Nougat:
  • Oil the mould before use, making sure you get into all the nooks and crannies (a soft, small pastry brush can be useful here).
  • Lightly dust with cornflour and tap out any excess before pouring in your mix.
 
For Pastry & Bread:
  • No greasing or lining required
 
For Jelly & Other Gelatine products:
  • No greasing or lining required
  • For best results set in freezer and remove from mould when frozen
  • Leave in fridge for ice crystals to dissipate and serve when ready
 
For Soap, Plaster of Paris & Resins:
  • No greasing or lining required
For Toffee, Tablet and fudge:
  • No greasing or lining required although a soft fudge may be easier to remove if mould is oiled first.

This is not  a comprehensive guide and is based on personal experience.  Some experimentation may be required to find the best way to use your moulds.  If you have any questions or need further assistance please don't hesitate to get in touch.
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