I just got this dragon chocolate mold and I was thinking of making the cake, then covering the cake with some light icing/fluff and making a chocolate top with the mold. I’ve seen it done with silicon molds so you can actually see the details. Any ideas of how to get chocolate out of metal or suggestions of other ways to decorate it? I have 2 days to make this cake lol and a very none existent budget cause I’m broke. Thanks so much for any help!
by Scarlett_drip
10 Comments
When I use molds like this, I will put them in the fridge. Most of the time they will come out after it has chilled.
I’d try pan spray, then chill it. When making your chocolate cake with this mold, use lots of pan spray and dust the inside with cocoa powder in a liberal, even coating and it should help with getting it out in one piece.
You can dip the mold in warm water to help it release, if none of the other suggestions work
Maybe a hairdryer on the outside for a second to loosen the mould?
I’ve never used metal molds, so please forgive me if I sound stupid. But. Could you possibly grease the pan with coconut oil really well in the crevices for detail, and then do a light dusting of Cocoa powder or ground pistachios, just something to give it something to grip to and maybe it’d release itself simply by gravity as the temp rises. Use a sharp detailing tool to improve lines and whatnot after refreezing. That’s really all I can think of, I hope it helps.
Also, I just thought about this, could you pour the chocolate in a thin layer onto the cake itself and then freeze it solid that way.,and just do it on the dragon humps or the elevated areas it would be a cool contrast that way. Well, depending on the color of your cake. I hope I helped ya a little anyway, good luck. Post your finished work, I wanna see!
Hi! I worked with chocolate for my art degree back in the day, I have some advice for the chocolate part, and the cake part. Cocoa powder on a greased surface should only be used for the cake, you do not want cocoa powder OR GREASE on the chocolate itself! The cocoa powder would just be pulled off the sides and you would get a gooey mess. Don’t use chocolate, use candy melts, or almond bark (way cheaper) and way easier to work with for the home cook. Personally, I would get the mold nice and cold, and dry. Then pour in melted almond bark about 1/3 full. Gently roll it around letting it stick to the sides until you have a shell, probably 1/4 inch thick, (I’d lean towards a little over rather than under) you could then set it in the fridge to chill, and take it out, do a soft layer of icing on the inside and put in just regular sheet cake you cooked separate (fully cooled) and layer it till the mold is full. Cover in saran wrap and chill in the fridge (1 hour or more). Take out of the fridge, take off the saran wrap, gently turn it over onto your plate or cutting board. Then gently wrap the metal with a towel dunked into as hot a water as your fingers can stand. This will soften it enough to expand the metal, and heat the candy up just enough to sweat and release from the pan. Then tada. Use a gloved finger to smooth out any imperfections, or add more texture with a tooth brush depending on the look you want.
Edit:lord help me I can’t spell
Luck it with Gene Simmons tongue!
How familiar are you with tempering chocolate? Well tempered chocolate should have enough contraction for you to unmold it cleanly. Maybe looking at some truffle/bonbon videos will help you get the idea of forming the shell
Slightly putting it in warm water for. A few seconds
Lubricate the inner wall of the mold with a little cooking oil in advance.