First Impressions Moulds Tips

First Impressions Moulds uses only the highest quality silicone to create mouldss used for a variety of mediums. These moulds are very soft and flexible and can easily go from as high as 450 degrees to the freezer without affecting the moulds. Unlike other silicone mouldss these are resistant to rips and tears. The good thing about them is that they are odourless and non stick.

Important to note:

Cavity Information
Please be sure to note the number of cavities in each moulds. If there is one piece pictured for a multiple cavity mould, each cavity is identical. If the mould consists of more than one kind of piece, the multiple cavities may be varied, but all will be present.

Measurement Information
Measurements listed are for pieces made from the moulds and are are approximate to the nearest 1/4 inch. Where there is more than one piece in the moulds, the measurement listed is for the largest piece.

Sugarpaste: Fondant, Gumpaste & Pastillage Instructions

Take a piece of sugarpaste that you think will be enough to just fill the moulds, knead it until it is smooth and roll it into a ball. Take a dusting puff* and dust the ball, then press it into the moulds, making sure you capture all the detail and any undercuts*.

You can dust the top as you press the sugarpaste in if it begins to feel sticky. If you have excess paste after filling the moulds you can either cut it off with a pair of scissors (careful not to clip the moulds), pinch it off, or run a straight edge spatula across the top to remove the excess, then smooth it again.

If the moulds is deep, highly detailed or has undercuts, you must place the filled moulds into the refrigerator or freezer for 15-30 minutes depending on how deep the moulds is to allow the sugarpaste to set firm and to make for easy de-mouldsing.

De-mouldsing:
After you have pressed your sugarpaste into the moulds, you can simply pop the piece out by gently holding the moulds with your thumbs on top and fingers on the bottom of the moulds and flexing it out and up.

If you have placed the filled moulds into the refrigerator or freezer simply remove it and de-moulds, then place the finished piece on waxed paper to air dry.

* Dusting puff - fill the foot of one knee-high pair of pantyhose with a 1/4 cup of cornstarch, then tie it and cut off the excess, leaving about an inch extra at the top for holding onto.

* Undercuts - portions of the piece that are deeper into the bottom or side of the moulds than the rest.

Tips
One of the most important things to remember is that you must place your filled moulds in the freezer if it is a deep moulds that is highly detailed, or has undercuts.

When mouldsing any type of sugarpaste you shouldn't dust the moulds itself because you will lose detail.

You can use shortening instead of cornstarch to keep the sugarpaste from sticking to your hands, just use a tiny amount on your hands. You can dust, paint or airbrush finished pieces. Do not store your finished sugar pieces in the refrigerator.

Butter pats How-to

Bring your butter to room temperature, and scoop it into the moulds with a spoon, making sure to get out all air by tapping it a few times on the counter and pressing the butter into all areas of the moulds. Take a straight edge spatula (one like cake decorators use to ice a cake) and scrape the excess off the top. You must place the moulds into the refrigerator until set.

De-mouldsing:
Pop the piece out by gently holding the moulds with your thumbs on top and fingers on the bottom of the moulds and flexing it out and up onto a piece of wax paper.

Tips
Real butter works best, but you can use a stick margarine as long as it will get firm again once it is back in the refrigerator.

To store, line a container with waxed paper and place the butter pats in one by one then cover them with another sheet of waxed paper. Put the cover on the container and place back into the refrigerator.

You can only make butter pats using a moulds cavity 1 to 1 1/2 inches wide and no more than 1/2 inch deep. A small flower or something like that is perfect.

Don't choose a moulds to make butter pats with a great amount of deep detail.

Marzipan How-to

Mold marzipan in the exact way you would sugarpaste except that you shouldn't have to use cornstarch and you should never use shortening. If it does become sticky, you can use cornstarch sparingly. If you have excess marzipan after filling the moulds you can either cut it off with a pair of scissors (careful not to clip the moulds), pinch it off, or run a pallet knife across the top to remove the excess, then smooth it again. You can place the filled moulds into the refrigerator or freezer to let the piece harden for easy de-mouldsing.

De-mouldsing:
Pop the piece out by gently holding the moulds with your thumbs on top and fingers on the bottom of the moulds and flexing it out and up.

Tips
Marzipan is best used for making pieces that don't have a lot of detail unless you change its texture, see the next tip on how to do that.

Marzipan is flexible in that its texture can be changed: it can be softened by adding small amounts of corn syrup to it, and if too soft, additional powdered sugar can be added to stiffen it. Marzipan can also be mixed with fondant: combine 1 part fondant and 2 parts marzipan and you will get a nice stretch to the more rigid Fondant or more structure to the marzipan.

Since marzipan is less forgiving than sugarpaste unless you change it’s texture you must refrigerate or freeze the filled moulds to pop the piece out, then you can glaze it and let it air dry if you have already colored the marzipan or just let it air dry then paint it or airbrush it then glaze.

Once made, store marzipan in a plastic bag placed in an airtight container for 1 month in the refrigerator. It can also be frozen for about 6 months. Thaw in refrigerator overnight and then warm to room temperature before using. Knead to soften, but don't let it get oily. If it does, press paper towels on its surface to absorb.

Never dust the inside of the moulds.

Ice How-to

Simply place your moulds on a sturdy base (a few paper plates or a small pan) and fill it with water almost to the top. Carefully place it in your freezer and allow it to freeze completely.

De-mouldsing:
Simply pop the piece out by gently holding the moulds with your thumbs on top and fingers on the bottom of the moulds and flexing it out and up. Place in a clean plastic bag immediately if you want to save the piece (s) for later and place it back into the freezer.

Tips
Using bottled water works best for crystal clear pieces or cubes.

Remember not to top off your moulds with water to allow for expansion.

Chocolate Instructions

Fill your moulds with chocolate halfway up, and then tap it a few times against the counter to get rid of any trapped air and to get the chocolate into any detail, then fill the rest of the way and tap again. Continue to tap until you see no more air coming to the top. If you over fill just scrape the excess off using a straight edge spatula. Place the moulds in the refrigerator until set.

De-mouldsing:
Very carefully pop the piece out by gently holding the moulds with your thumbs on top and fingers on the bottom of the moulds and flexing it out and up.

Tips
It is best to use mouldss that don't have undercuts or deep detail.

Do not store finished chocolates in the refrigerator, store in an airtight container at room temperature.

*Undercuts - portions of the piece that are deeper into the bottom or side of the moulds than the rest.

Bread Dough Instructions

Before you moulds with bread dough you need to condition it. That simply means that you will knead it in your hands until it is smooth. You want to continuously fold it, squish and roll it to break it in and get it soft. To check if you are done conditioning you should roll the dough into a snake about the size of your thumb. If the dough cracks when you bend the snake in half you should continue working with it to get it softer and more pliable.
The approximate amount of time to knead is to think of how long it would take to blend two colors together. Then roll it into a ball and dust it generously with cornstarch before pushing it into the moulds. If you have excess dough after filling the moulds you can either cut it off with a pair of scissors (careful not to clip the moulds), pinch it off, or run a straight edge spatula across the top to remove the excess, then smooth it again.

De-mouldsing:
After you have pressed your bread dough into the moulds, you can simply pop the piece out by gently putting pressure on the sides of the moulds and flexing it out and up. Or you can place the filled moulds into the refrigerator or freezer and let it harden for easier de-mouldsing if you are using a moulds that is deep, highly detailed or has undercuts. Let the finished piece come to room temperature on waxed paper before baking. You must bake bread dough or it will remain soft, it doesn't air dry.

Tips
If your dough is too firm even after conditioning you can add a tiny amount of petroleum jelly (Vaseline) to it. Be careful, it is easy to overdo it. If the dough becomes too soft you can let it rest overnight or place it in the refrigerator for an hour or so to firm it up.

You can flatten the dough between two pieces of paper if it becomes to greasy or oily by adding to much Vaseline to soften it. This will soak up much of the excess. Plain newsprint works best.

You can paint a baked piece with acrylic paints.

Never dust the inside of the moulds.Take a piece of bread dough that you think will be enough to just fill the moulds, knead it until it is smooth and roll it into a ball. Take a dusting puff* and dust the ball, then press it into the moulds, making sure you capture all the detail and any undercuts*.

If desired, acrylic paints can be added during the kneading process to tint the dough.

Store unused bread dough in a self-sealing plastic bag.

Mold the dough as directed above and allow it to air dry. The pieces will shrink somewhat as they dry.

Dried pieces can be painted using brightly colored enamel or acrylic paints.

Recipe
A simple recipe for bread dough starts by removing the crusts from a slice of white bread. Break the bread into pieces and put them in a disposable cup or other container.

Add one tablespoon of a tacky white craft glue. Stir with a craft stick until the mixture sticks together, then knead it until smooth and no longer sticky.

Gummy Candy How to

After cooking your gummy recipe, pour the mixture into the moulds(s) and put them in the refrigerator or freezer until firm.

De-mouldsing:
Pop the piece out by gently holding the moulds with your thumbs on top and fingers on the bottom of the moulds and flexing it out and up.

Tips
Let the gummies warm to room temperature and put them in a zip lock bag. Or you can coat them in powdered sugar or superfine sugar then put them in a zip lock bag.

Transfer the cooked mixture to a heat proof glass measuring cup it will make for easier pouring into the mouldss.

Hard Candy Instructions

After cooking your hard candy recipe, carefully pour the candy into a glass measuring cup with a spout, then slowly and carefully pour candy into the moulds.

De-mouldsing:
Let harden on the counter, and then pop the piece out by gently holding the moulds with your thumbs on top and fingers on the bottom of the moulds and flexing it out and up.

Tips
If the candy becomes too thick for pouring you can put it in the microwave for about 5 to 7seconds to get thin again. If the candy gets too hard, you have to start over again!

It is best not to attempt making hard candy on a really humid day. You will end up with candy that feels sticky to the touch when it hardens.

You should only flavor your candy with flavoring oils; they are sold in most cake decorating shops, or online.

You can only color candy with liquid color, like the kind sold in the grocery store (food coloring).

Follow the recipe directions for hard candy exactly.

To store: wrap individual pieces to prevent them from sticking together.

Recipe
Ingredients:
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1 tsp flavoring oil
liquid food coloring (as desired)
Candy thermometer

Directions:
Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. If using mouldss, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the mouldss you have excess candy, you can pour it onto the foil to break into small bite size pieces later.

In a 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring, washing down any sugar crystals that form on the sides of the pan with a wet pastry brush.

Remove from heat precisely at 300 degrees F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add several drops of food color (if desired) and flavor. Stir to combine. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.

Pour candy into mouldss. Do not refrigerate.