How to Use Chocolate Moulds for Fondant Decorations

Preparation for Chinese New Year celebration always starts immediately after the New Year partying fever has settled down. We, in Asian countries are definately in need of tools designed for creating fondant decorations reflecting our cultural celebrations. Thankfully, we could use locally designed chocolate or sometimes jelly moulds for our cake decorations.

These are 2 different types of chocolate moulds used for the cupcake design above. The top is Chinese characters when translated means something like "prosperity for the whole family". The bottom has the 12 Chinese zodiac animals. 2010 is the year of the "metal" tiger, so this mould can be used every year! A good buy, indeed!

The necessary equipment.

Lets start with the zodiac mould. Roll out red fondant 1/8 inch thick and cut out using a round cutter as close the size of the tiger cavity as possible.

Dust the tiger cavity with cornflour and fill it up with the fondant, press lightly to ensure tiger imprint is on the fondant when removed from the mould.

Remove fondant with the help of a blade or cutter. Insert cutter into the side and turn the mould upside down as you slowly pry the fondant out.

Dust off the excess flour with a big brush.

Give it the first layer of gold paint and leave it to dry.

Roll out another piece of 1/8 inch red fondant for the next mould.

Use the Wilton Fondant Ribbon Cutter/Embosser Set. This tool is provided with the Wilton Fondant and Gum Paste Course. You could roll out ribbons of various width from 1/4, 1/3, 1/2, 3/4 to 1 inch. So, measure the size of the cavity and use the spacers accordingly.

Place the ribbon of fondant into the cavity and trim off so that it fits nicely in. Press is a little to get the imprint on the fondant.

Again, with a blade, wedge in between fondant and mould, to release and remove fondant.

Paint it.

Leave to dry overnight, assemble and attach fondant cupcake cover with gum glue. Paint second layer of gold and attach cherry blossoms.


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