How To Use Candy Molds Properly - Cake Journal -

I  think knowing how to use candy molds properly is very important since it’s a fast and easy way to decorate your cakes and cupcakes and great for those last-minute surprise orders! Also, all the sweets lovers out there know how chocolate molds can truly change the entire muffin. Not to mention how incredible they look!

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However, just like everything else out there, even using chocolate molds requires some practice to achieve “finesse.” So, that’s my role here: to teach all my beloved readers how anyone can properly transform a boring dessert into a dazzling one by making chocolate molds. It will surely be incredible!

See also: Apple Cake Pops

How To Use Candy Molds TIPS & TRICKS

• First of all, don’t overheat your chocolate. If it burns, you will end up with lumps and that’s useless for using in candy molds.
• Also, do not over-fill your mold cavities or you will end up with awful blobs. However, I will discuss this later on.
• Equally important, don’t rush and remove the chocolate pieces before they have completely hardened. If you do not wait until they hardened, unfortunately, they will break/ melt.
• Moreover, you can make these chocolate decorations months in advance. So, if you get a last-minute cake or cupcake order, you will always have something on hand.
• Store them in a sealed container at room temperature. Also, make sure to place each chocolate piece on a small sheet of wax paper so that the pieces don’t stick together.
• There are many brands of chocolate molds/candy molds out there. I personally love the CK molds. Their quality is excellent. Not to mention that their prices are reasonable and they are easy to wash!
• Don’t grease your chocolate molds with oil sprays or shortening. It creates a peculiar greasy shine on your chocolate pieces and the details of the mold don’t transfer onto the chocolate properly either.
• Finally, once your chocolate pieces have hardened, don’t use spoons and spatulas to lift the chocolate pieces out of the cavities. That will just damage them. So, keep reading to see how the pieces should be properly removed.

As you probably anticipated already, the essentials for these cute chocolate molds are something every usual baker has in his arsenal:

• Candy mold (I am using a plastic snowflake candy mold but you can use whatever design of mold you like);
• Melted chocolate or candy melts;
• Squeeze bottle (or you can use piping bags with a very fine round tip);
• Wax paper.

How to Use Chocolate Molds (Guide with Images)

Step 1:

First of all, put a bunch of candy melts in a squeeze bottle. Then, heat in the microwave at 15-second increments until the candies are fully melted.

Also, shake your bottle a little to make sure there are no lumps.

Step 2:

Squeeze melted chocolate into the cavity of your candy mold. Make sure to only squeeze out chocolate in the center.

Don’t start moving your bottle around!

Step 3:

Stop squeezing your bottle when the cavity is about 3/4 full. Don’t try to fill in the corners! We’ll see in the following part of the article exactly why we should avoid doing that.

Step 4:

Now, hold the edge of your candy mold and gently start tapping it up and down on your table. The chocolate will spread into those empty corners.

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The tapping also gets rid of air bubbles. So, you won’t end up with little “dots” on your chocolate pieces.
Once all the cavities are filled with chocolate, place your mold in the freezer for about 10 minutes or until the chocolate hardens.

Step 5:

Place a sheet of wax paper on your table and gently flip your candy mold. Also, give your chocolate mold a slight tap on the top. In this way, the chocolate pieces should just start popping out.

Finally, that’s it. You are done!
Use them on your cakes and cupcakes