ChicagoSchool of Mold Making and Casting for the Arts-Education-Silicone Molds-Mold Making Materials & Supplies
Casting Isomalt Leaves
Chef Stephane Treand (Photograph )gold winner of the food network sugar challenge and the winning showpiece. Note the leaves cast with Showpeels™.
Demo
For detail and design, mother nature can’t be beat. Molded from actual leaves, castings from these molds show every vein and undulation. In this demo, Chef Stéphane Tréand MOF, shares a few tips on casting beautiful isomalt leaves.
Chef Tréand pours the liquid isomalt into the Arrow Tip leaf mold. To capture the details of the shape of the leaf, he pours the perimeter first. If you have worked with Isomalt a lot, you know how quickly it cools, especially since it is best to pour cool to minimize bubbles.
Leaf molds such as the 4.5” Maple have fine tips along the perimeter. To capture this detail, Chef Tréand uses a tool to delicately pull the Isomalt into the leaf tip.
Once cooled, the Isomalt casting is removed from the silicone mold. It is placed detail side up then lightly airbrushed with a green colorant. Helpful Tip: When airbrushing leaves, less color is better. Too much color or a dark color will hide the beauty of the leaf detail.
While the isomalt is still warm, you can shape the leaf by bending it over the outside of a cake ring, or conversely, compress the mold into the inside of the cake ring. However you chose to shape your leaf, set it aside to cool.
After filling the perimeter detail, he flexes the mold to so the Isomalt flows into the center.
A second and third pass with the airbrush along the outside edges of the leaf will create a look of depth and shadow. To further this effect, Chef Tréand uses a small amount of brown color along the outermost perimeter while keeping the center of the leaf light and transparent.
As a finishing touch, he dusts the back with gold luster powder to add luminosity to the completed leaf.
Leaf molds are perfect for competition showpieces, displaying petit fours, buffet tables and VIP amenities. Great with isomalt, chocolate and pastillage, leaf molds are a must for the creative pastry chef. From nature to your showpiece, these leaves look fantastic!
Sizes
Catalpa Leaf Mold 13" made of food grade silicone
Maple Leaf Mold 4.5” made of food grade silicone
Maple Leaf Mold 6" made of food grade silicone
Maple Leaf Mold 10" made of food grade silicone
Silver Oak Leaf Mold 8" made of food grade silicone
Hollyhock Leaf Mold 6.5" made of food grade silicone
Hollyhock Leaf Mold 9.5" made of food grade silicone
Fan Elm Leaf Mold 6.5" made of food grade silicone
Arrow Tip Leaf Mold 10" made of food grade silicone
Botsil Leaf Mold 8" made of food grade silicone
Botsil Leaf Mold 5" made of food grade silicone
Jungle Rhubarb 18" made of food grade silicone
Stephane Treand demonstrates how to use Showpeels to add texture to sugar and create a sugar showpieces.
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