How to use a silicone mould 

Begin by dusting your mould with a little cornflour.

Tap out excess if needed.

Knead a ball of fresh fondant until it is soft and workable.

Place the fondant into the mould and press all over with your fingers ensuring that it works its way into all the small spaces of the mould. If the fondant is sticking to your fingers as you do this, dust them with a little cornflour.

Trim the excess fondant from the mould with an angled decorating tool, a small offset spatula or a sharp knife. Tidy the edges of the fondant by smoothing them in with your fingertip.

Turn the mould over and gently flex the silicone as you ease the fondant out, beginning with the smallest or most delicate areas. There is no need to chill or freeze the fondant before releasing it from the mould.

Secure your fondant detail to your cookie with a small amount of water.


All silicone moulds are dishwasher safe but hand washing in warm water is recommended. Allow to air dry.

For Best Results

Always use fresh, soft fondant. Old or dry fondant will crack and break as you release it from the mould.

Some brands of fondant are quite sticky and not as suitable for use with silicone moulds. I have always had best results with Queen Fine Foods Ready to Roll Icing.

Still having trouble?

Send me an email and we can work through your problem together!