Viva La Buttercream

✨ For all of life's Magic ✨

    Using a Silicone Mold with Buttercream

    Using Buttercream in a mold?? Sorcery!! Well no actually, it’s easier than you might think, and opens up a whole world of design and decoration opportunities.

    Have you heard of modelling chocolate Kerrie? Yes, I have, and yes, its MUCH easier, but not everyone has, or knows how to make modelling chocolate or fondant, and probably not 11pm the night before the cake is needed.

    As far as taste goes, yes, it has a slightly powdery taste/texture, but if you’ve ever eaten Gumpaste (aka Egg whites and drywall), this tastes much better.

    You can also use it to hand model, but remember, it doesn’t have the stretch or accuracy of modelling pastes, so keep it simple, and move quickly!

    And yep, those columns over there, molded Buttercream.

    You will need..

    • Flower consistency Buttercream (to learn how to make my Basic Buttercream, check out my tutorial here)
    • A flexible silicone, or other food safe mold. It NEEDS to be flexible. Hard molds are possible, but a LOT of trouble.
    • An offset spatula
    • Cornstarch to knead into Buttercream to create Modelling Buttercream

    Molding Buttercream

    • Add some Buttercream to some cornstarch. How much cornstarch you will need will depend on how moist your Buttercream is, and how humid the room is. Start with equal parts and go from there. This mixture should only be made right before its used, so don’t go over board making a huge batch!
    • Gently knead the buttercream and cornstarch, until it comes together and forms a dough.
    • When the mix holds its shape, its ready to use. Be sure to use fairly quickly, as the mixture will become brittle as it dries.
    • Using a fairly deep mold for best results (here I am using the Heart mold by Katy Sue Designs), press some Modelling Buttercream into the mold.
    • Using a spatula or palette knife, trim off the excess. Press firmly into mold.
    • Gently remove the Buttercream from the mold. This is why deeper, and flexible moods are ideal for this. Set aside to dry before applying to your cake, and before painting.

    Handy Tips

    • If you want to colour your buttercream, do it BEFORE you add the cornflour, you cannot ix colour through afterwards. You can surface paint or dust, but its best to wait until the item has dried.
    • The thinner, or more detailed the mold, the harder this will be. Start with larger, less detailed molds until you get a feel for the process.
    • If you want to use thin, detailed molds, like the Celtic Knot mold I used on “Bonnie Brae”, practice your curse words, and try to do it while you are alone, so you don’t scare your friends and family with your rage. Just sayin’.

    Viva La Buttercream xx

    4 thoughts on “Using a Silicone Mold with Buttercream

    1. I’ve been keeping up with your blog. Loving every bit of it! As for using the molds…you are genius! Makes total sense. I really love that buttercream is making a come back and I think you are playing such a positive role in this!

    2. I have a snowflake mold I love to use with my Swiss Meringue Buttercream. It’s not a very detailed mold, so it’s perfect for buttercream. I fill the molds with a piping bag, then freeze it. The snowflakes pop right out, and put them on the cake, then let them come to room temp before serving.

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