The mold Vivalldi Medallion from Pastry Impressions is used for this demo.
A wonderful trick for casting with fragile/thin molds like lace, is to pop the molds in the freezer after casting. Demold them when the fondant is really cold. That way the castings doesn’t loose it’s shape. Happy casting!
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- Fondant is another material that takes well to molding. It’s fine consistency enables you to copy exacting detail.
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- First, lightly dust the mold with corn starch. This will help the castings release from the mold.
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- OR Apply a little vegetable shortening to you hands/ pre-grease the mold with your finger.
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- Next, make a small ball of fondant and press it firmly into the mold.
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- Level the back of the fondant with a scraper. Press down, pulling outwards from the center of the casting. (Pulling across the entire back surface will lift the casting out of the mold.)
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- Repeat the process, pulling in the opposite direction.
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- For clean edges, smooth the perimeter of the castings with your finger. Smooth the perimeter of the castings with your finger
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- Flex the mold and gently lift the castings out with a toothpick.
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- In only a few minutes, nine detailed castings have been made.