Silicone mold pop, 28 pieces

Silicone mold pop

With this silicone mold named Pop you can bake mini cakes, make noble decorations or jelly pieces as well as freeze ice cream. All balls will be easy to form thanks to the mobility of the silicone. Nothing will stick inside the mold and your desserts, pastries and other treats will keep their round shape. In general, you can use silicone molds both in the freezer and in the oven. You can also use them to create appetizers, main dishes and desserts. With this silicone mold you can create 28 perfect balls in no time. What they should consist of, is entirely up to your creativity. Have fun trying them out.

Silicone molds are the all-rounders in your kitchen

Silicone baking molds are durable and break resistant, as well as inexpensive and heat resistant, and can be used for high temperatures as well as put in the dishwasher for cleaning. When used and handled properly, silicone baking pans remain non-stick, so greasing the pans before baking is not necessary. In fact, additional greasing is not recommended. Cakes release from silicone baking molds easily by pressing and bending the mold and its edges. Furthermore, silicone baking molds are space-saving to store due to their flexible elasticity. Silicone molds can also be stored compressed without losing their shape.

Beautiful and delicious desserts or decorations are costly? - Not anymore!

Everyone knows it: Visitors come over for dinner and you don't want to make a big effort, but the food should still taste good and take your breath away. Here we present you different application areas, which are waiting to be tried out by you.

Frozen

Cold or frozen masses are particularly suitable for silicone molds. To ensure that the mass takes on the shape, you can simply fill the finished mousse, ice cream or sorbet mass into the cavities with a piping bag and distribute it in the silicone mold. The excess mass can then be removed with a spatula and poured into the next mold. When you have filled each cavity, place the mold in the freezer and let the treats freeze for at least 4 hours. Preferably even overnight. Once the desserts are frozen, you can decorate the designs a bit. With frozen delicacies the Velvet spray on. This gets its beautiful velvet effect by freezing the mass. You can use on Cake shine use. Simply prick a toothpick into the motif, dip your delicious pieces into the cake shine and leave the whole thing to stand for a while. With the velvet spray and also with the cake shine, it is important that your masses are frozen. Ice cream and sorbet can be served immediately. A mousse or patisserie can be thawed slowly in the refrigerator.

Jelly fruits

The mold is of course also perfect for jelly! Here is a delicious recipe Wash your jelly mold briefly under water and then dry it with a kitchen towel. Now prepare all the necessary materials and ingredients. To make the jelly fruit you need:
150 g fruit puree
50 g water
25 g granulated sugar (part 1)
4 g pectin

225 g granulated sugar (part 2)
90 g glucose

4 g water
4 g citric acid

You will also need a medium sized pan, funnel, sugar thermometer, jelly mold, whisk, and rubber scraper.

Preparation:
Put fruit puree with water (1) together in a pan.
In a small bowl, mix sugar (1) with the pectin
Put sugar (2) in another bowl and make a small hollow in the middle.
Put the glucose in the hollow so that it cannot stick to the edge.
Mix water (2) with citric acid in a glass. Here it is really important that you use citric acid and not lemon juice, because the juice of a fresh lemon does not have the same concentration of acid as commercial citric acid.

Production jelly:

Boil the water together with the fruit puree and the pectin-sugar mixture.
As soon as the mixture starts to boil, continue to simmer for approx. 1 minute.
Now add the glucose and the remaining sugar to the mixture.
Boil the mixture to 106 °C using a sugar thermometer and then remove it from the stove immediately.
Finally, add the dissolved citric acid and stir the jelly briefly.
Using a funnel, fill the mixture into the silicone cups as quickly as possible.
Allow the jelly hearts to cool for at least 6 hours. Overnight is best.
As soon as the jellies have cooled, you can remove them from the molds and roll them in granulated sugar. This will prevent them from sticking together. Now you can wrap the jellies and give them away.
Hide them well from your family, otherwise they will be gone in no time! 

Baked

Silicone is also suitable for baking. Thus, sweet motifs can be created by baking. A cake pop dough is very well suited for this. You can make the cake pop dough classically sweet, with fruit or chocolate pieces. You can also color the dough with a progel color to make the motif look right.

Chocolate decorations

Silicone is not the classic material for chocolate, although silicone can still be used for small decorations. So you can put tempered chocolate coating in the wells and put the mold in the refrigerator for 10 - 15 minutes. You can brush these chocolate pieces with a gloss. The chocolate motifs are perfect to decorate your desserts, cakes or noble patisserie. Alternatively, you can also make a slightly firmer ganache with couverture, but then you need to refreeze the mold so that you can easily remove the rather creamy mass from the mold.

miniSchoggi is like silicone: always ready for diverse and creative treats

We offer a huge range of different courses. From sweet to savory, cold to hot, everyone is sure to find the right course here. Take a look at our Course offer in. We are looking forward to your visit!