Filagree mold, I need help

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Permalink Reply by jeri c on January 24, 2011 at 11:34pm

What brand is your mold?  If it is a silicone mold you can pop it into the freezer for 15 to 20 minutes then use a scribe tool to loosen the edges and it will fall right out.  I never put any dusts or cornstarch or sugar in my molds because it has a tendancy to take away from the design.  Hope this helps!

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Permalink Reply by Vera Kassay on January 25, 2011 at 10:40am

Hi Jeri

Thanks for the reply.....I mold I have is from FIRST IMPRESSIONS its seen here, http://www.globalsugarart.com/search.php?search=26603&searchima..., I did put in freezer.......did come out.  The main problem I am having is that the very fine lines that need to be filled, I did the method of little pieces of gumpaste piece by piece, they are so fine and delicate, they crack.  I was hoping if there is another 'paste' I could use that wouldn't be so delicate.  It takes so long to fill the line, and it drys out.  After viewing suppliers photos I realized that the wings were filled solid with gumpaste.  I did not want 'that' look....I want a real filigree.  Any suggestions? 

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Permalink Reply by jeri c on January 25, 2011 at 11:49pm

I am not exactly sure I understand what you mean but I would not use fondant on a mold like that I would only use gumpaste.  If the lines are not detailed enough can you use royal icing and over pipe them to give them more depth?

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Permalink Reply by Karen Marie on January 30, 2011 at 12:43pm

Hi Vera:

I would use only gumpaste because the fondant lacks the gum to keep it from tearing when you remove it from the mold. The other thing you might try is to knead in a little extra shortening into the gumpaste bafore you press it into the mold. If you want lacy filligree then you will have to use royal icing and pipe it over a pattern covered in plasric wrap. Peel carefully and you will have the lacy design you want.

Vera Kassay said:

Hi Jeri

Thanks for the reply.....I mold I have is from FIRST IMPRESSIONS its seen here, http://www.globalsugarart.com/search.php?search=26603&searchima..., I did put in freezer.......did come out.  The main problem I am having is that the very fine lines that need to be filled, I did the method of little pieces of gumpaste piece by piece, they are so fine and delicate, they crack.  I was hoping if there is another 'paste' I could use that wouldn't be so delicate.  It takes so long to fill the line, and it drys out.  After viewing suppliers photos I realized that the wings were filled solid with gumpaste.  I did not want 'that' look....I want a real filigree.  Any suggestions? 

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Permalink Reply by Vera Kassay on January 30, 2011 at 12:57pm

Karen Marie said:

Hi Vera:

I would use only gumpaste because the fondant lacks the gum to keep it from tearing when you remove it from the mold. The other thing you might try is to knead in a little extra shortening into the gumpaste bafore you press it into the mold. If you want lacy filligree then you will have to use royal icing and pipe it over a pattern covered in plasric wrap. Peel carefully and you will have the lacy design you want.

Vera Kassay said:

Hi Jeri

Thanks for the reply.....I mold I have is from FIRST IMPRESSIONS its seen here, http://www.globalsugarart.com/search.php?search=26603&searchima..., I did put in freezer.......did come out.  The main problem I am having is that the very fine lines that need to be filled, I did the method of little pieces of gumpaste piece by piece, they are so fine and delicate, they crack.  I was hoping if there is another 'paste' I could use that wouldn't be so delicate.  It takes so long to fill the line, and it drys out.  After viewing suppliers photos I realized that the wings were filled solid with gumpaste.  I did not want 'that' look....I want a real filigree.  Any suggestions? 

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Permalink Reply by Vera Kassay on January 30, 2011 at 1:00pm

Hi Karen Marie

Thanks so much for the info, will try to do.  I'll let you know.  Taking off for a short trip and should get back to 'cakes' in a few days there after.  (:

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Permalink Reply by jeri c on February 1, 2011 at 12:08am

If you want it to have the open filagree look you could too use an exacto knife and cut out the excess... it would take some work though. I have this one.... http://www.globalsugarart.com/product.php?id=20765&name=Butterf...   and it has tiny cutters to cut the excess away.. so pretty

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