How to cast fondant
The mold Vivalldi Medallion from Pastry Impressions is used for this demo.
Fondant
is a nother material that takes well to molding.
It's fine consistency enables you to copy exacting detail.
First, lightly dust the mold with corn starch. This will help the castings
release from the mold.
OR
Apply a little
vegetable shortening to you hands/
pre-grease the mold with your finger.
Next,
make a small ball of fondant and press it firmly into the mold.
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.)
Repeat
the process, pulling in the opposite direction.
For
clean edges, smooth the perimeter of the castings with your finger.
Flex
the mold and gently lift the castings out with a toothpick.
In
only a few minutes, nine detailed castings have been made.
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!