Welcome to the Association of Pastry Chefs Website
Technique For Making Your Own Moulds.
If like me you’ve ever been frustrated by the
selection of moulds available for patisserie
work, or likewise been given a bizarre request
for a cake decoration that you really do need a
mould for but can’t get hold of it…. READ ON.
I’ve always heard people singing the praises of
various mould making materials but never
known of anywhere to get the materials from!
How does one decide what to make the mould
from? It depends on your intended use for the
mould and how durable it needs to be. If you
are looking for something quick, cheap and for
a one off use (perhaps a special wedding cake
order needs a leaf/flower mould that you can’t
buy) then latex enables you to use a sample
from nature—be it a cabbage leaf, a flower, leaf
from the garden or a large fruit. The liquid is
painted on in layers, allowing each to dry in
between applications. Once dried fully it can be
simply peeled off of the sample—use a little
cornflour or talc to take away the stickiness on
the back of the mould if it is still a little tacky.
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I once conned a dentistry manufacturer to send me a free sample of false teeth impression silicone and this worked a treat but you can’t play innocent twice with the same supplier.Recently I needed to make a mould in the course of my work.
Liquid latex was the order of
the day and as my colleague Rose Waters
recalls quite correctly—typing “latex” in to
Google isn’t for the feint hearted! I eventually
stumbled across a website called 4D model
shop (www.modelshop.co.uk) they’re based in East London, viewing their online catalogue gives a whole section for latexand silicone mould, the prices are reasonable and the delivery was very swift.
A similar website
www.themodelmakersresource.co.uk has articles with instructions on how to use the products and a catalogue where you can buy both liquid latex and two part silicone rubber moulding materials. |
Full instructions at :
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article006.html Latex moulds are great for sugar
paste, marzipan, and pastillage/flower paste.
They do take the heat of pulled sugar but do not have the robustness required to make decent impressions in such a firm material.Harder wearing and longer lasting moulds can be made from silicone rubber. The kind of stuff that dentists stuff in to your mouth to take impressions. These moulds are firm, take quite a bit of heat and can pick up a great amount of definition. |
They are normally two-part mixtures,
a silicone rubber base and an activator that
when combined set quickly to a firm rubber-like material. I used this material for a large order of blown sugar Lions, I modelled one face from marzipan and when fully hardened used the marzipan master to make a mould impression so all my Lions had the same faces when I blew the sugar in to the mould. Each brand will come with it’s own instructions for making up the mix. |
Some will be runnier and will require a container for the mould to made in, whilst some will be firmerand can be held in the hand whilst setting.Both of the above materials have the advantage that they are completely washable, are quick and easy to make and can be done yourself, allowing you total choice of the material you use to make your mould. |
Ernst Bachmanns Master class.
Ernst Bachmann
Bachmann's Patisserie
6, Criterion Building
Portsmouth Rd
Thames Ditton
Surrey
KT7 0SS
Tel: 020 8398 1988
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Download Strawberry Gateaux.
Word Doc. Adode.
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Ernst Bachmanns Master class.
Ernst Bachmann
Bachmann's Patisserie
6, Criterion Building
Portsmouth Rd
Thames Ditton
Surrey
KT7 0SS
Tel: 020 8398 1988
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Frangipan Tarts
Our Fruit Frangipan
won us the British Baker Best Baked Product Award a few years ago. This simple recipe is a variation of a classical fruit and almond tart and has a shelf life of two or three days. A selection displayed in your shop window makes for a very attractive seasonal display.
Ingredients : sweet pastry, frangipan mix (see recipe below), apricot jam, fruit (plums) flaked almonds for décor.
Method
1. Line an 8”ring or flan case with sweet pastry (about 3mm thick.) Trim off excess with a knife.
2. Fill a piping bag with apricot jam and pipe out a thin layer. (Use bake stable if possible).
3. Fill piping bag with frangipani mix and pipe out an even layer about 2/3 the depth of the ring. This prevents spillage during the baking process.
4. Slice the fruit (plums) in half, remove stones. Slice as shown (from approximately 2/3 the way through to the tips.) This makes the fruit “fan” when baking.
5. Lay out the fruit in concentric circles, bedding down only slightly. The plums will sink into the mix as the tart cooks.
6. Make sure that the fruit is nicely covering the surface of the tart. (In this picture apricots are used.)
7 Bake at 170ºC till the frangipani mix is golden. (approx 35 mins) Cool down.
8. Glaze with apricot glaze. (Gel spray- or boil a little apricot jam and brush over surface of tart.)
9. Top with flaked almonds.
Variations
We use plum, apricot, fig, pear, apple, cherry, and rhubarb.
They can also be made any size or individually in foil tins (see below).
Frangipan Recipe.
1. Beat 500g sugar, 500g sugar and 500g ground almonds in a mixer, till creamy.
2. Slowly add 9 eggs, beating continuously.
3. Stop machine, add 300g flour. Mix as little as possible until flour is just
absorbed. Any longer will toughen mixture.
Ernst Bachmann
Bachmann's Patisserie
6, Criterion Building
Portsmouth Rd
Thames Ditton
Surrey
KT7 0SS
Tel: 020 8398 1988
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