What you will make?

You will make a one-part open casting mold from a honeycomb model. The mold is cast with Silicone Culinary — a platinum-catalyzed, food-safe silicone that accurately captures every detail of the model. After curing, you can directly use the mold for casting chocolate, fondant, rolled fondant, plaster, or other casting materials.

Required materials

Product specifications: Silicone Culinary®

Preparation

Make sure the honeycomb model is clean and dust-free before you start. The silicone will capture every detail — including fingerprints, dust particles, and small imperfections. Glossy surfaces will remain glossy in the mold; matte surfaces will remain matte. Repair any damage you don't want to transfer to the mold.

Check if the model needs a release agent. For most smooth, non-porous materials, this is not necessary. Porous materials such as untreated wood, stone, or paper can stick — in that case, use a release spray or sealer. Prepare all materials before you start mixing, so you can work efficiently within the potlife.

Step-by-step guide

Secure the model to the surface

Place the honeycomb model on a flat, smooth, and releasing surface. Attach the model with double-sided tape to the surface so it doesn't float when you pour the silicone. Make sure the surface is level — this will determine if your mold is straight later.

Seal any gaps on the underside of the model with Plasticine. This prevents liquid silicone from running underneath and lifting the model.

💡 Tip: Use a spirit level or place a glass plate as a surface — this guarantees a perfectly flat mold.

Place formwork around the model

Apply formwork around the model so the silicone cannot flow away. Silicone Culinary is very fluid — seal all cracks and seams in the formwork with Plasticine or tape.

• The formwork must extend at least 1–2 cm above the highest point of the model.
• Do not make the formwork larger than necessary — every extra centimeter costs unnecessary silicone.

💡 Alternative: A sturdy plastic storage container or a can also works well as formwork for smaller models.

Weigh and mix Silicone Culinary

Accurately weigh the A-component and B-component in a ratio of 1 : 1 by weight with a digital scale. Pour both components together into a mixing cup.

Mix the mixture thoroughly for at least 3–4 minutes with a mixing spatula. Make sure to scrape along all edges and the bottom of the cup to prevent unmixed residues from remaining.

💡 Pro-tip: After stirring, pour the mixture into a second clean cup and stir again for 1–2 minutes. This eliminates unmixed residues along the walls.

⏱️ Mind the potlife: Silicone Culinary has a processing time of only ± 30 minutes. Make sure all materials are ready before you start mixing.

Pour silicone over the model

Pour the silicone slowly and in a thin stream from one fixed point into the formwork. The thin stream allows air bubbles to escape as it falls. By pouring from one point, air is pushed out in front of the silicone instead of being trapped.

Pour until the model is completely covered with at least 1 cm of silicone above it.

💡 Tip for a perfect contact layer: First, coat the model with a disposable brush with a thin layer of silicone. Let this soak in for 5 minutes and then pour the rest. This eliminates air bubbles directly on the model surface — essential for a detailed honeycomb pattern.

Allow silicone to cure

Allow the silicone to cure for ± 2–3 hours at room temperature. Cover the mold with a cloth or cardboard to keep dust away, but ensure sufficient ventilation. Do not move the mold during curing.

💡 Please note: Although the mold is ready for use after 2–3 hours, the full strength of the silicone is only guaranteed after 7 days. For intensive use, it is advisable to let the mold rest for 7 days first.

Demold and inspect the mold

After curing, remove the formwork and carefully pull the model out of the mold. The flexible silicone mold makes demolding easy, even with a detailed honeycomb pattern.

Check the mold for air bubbles or imperfections. Small surface air bubbles usually do not affect the quality of your castings.

💡 Tip: Rinse the mold with lukewarm water and soap to remove any residue. Dry thoroughly before use.

Post-cure for food-safe use

For use with food, it is highly recommended to post-cure the mold: place the cured mold in an oven at ± 120 °C for 1–2 hours. This will remove any remaining gases and odors from the silicone.

After post-curing, clean the mold with warm soapy water and rinse thoroughly. The mold is now completely ready for food-safe use.

⚠️ Important: Only fully cured silicone should come into contact with food. Never use the mold for food if the silicone is not yet fully cured.

Pour chocolate or fondant into the mold

Fill the mold with melted chocolate, fondant, rolled fondant, or another casting material. Allow to cool or harden sufficiently before removing the final product from the mold. The flexible silicone mold makes demolding easy — even with the fine honeycomb pattern.

💡 Reuse: Clean the mold with warm soapy water after each use. A well-maintained Silicone Culinary mold will last for dozens to hundreds of castings.

End result: exact honeycomb copies in chocolate or fondant, cast in the self-made food-safe silicone mold

Special instructions

• Do not expose the mold to temperatures below −40 °C or above +280 °C for prolonged periods.
• Do not allow the mold to come into direct contact with the oven's heating element — always use a baking sheet or oven dish as an intermediate layer.
• Materials containing sulfur, amines, or polycondensation silicones (certain adhesives, some latex gloves, onions) can disrupt the curing process. Always test on a small area first.
• Porous materials (paper, fabric, untreated wood, stone) can stick to the silicone. Always use a release spray or sealer if in doubt.
• Only fully cured silicone should come into contact with food.
• Post-curing (1–2 hours at 120 °C) is highly recommended before first use with food.

Cleaning

Clean the mold after each use with warm soapy water and rinse thoroughly with plenty of water. Drying can be done easily in the oven at 150 °C. Do not use abrasive agents or solvents — these can damage the silicone.

Storage

Uncured silicone (A and B component)

Store the closed packaging between 10 °C and 25 °C, out of direct sunlight. When stored correctly, the shelf life is at least one year. Close the packaging immediately after use to prevent moisture absorption.

Cured silicone mold

Store the mold in a dark, dry place between 10 °C and 25 °C with an air humidity of ± 50%. Do not stack molds under heavy objects to prevent deformation.

Frequently asked questions

Is Silicone Culinary truly food-safe?

Yes. Silicone Culinary is a platinum-catalyzed addition-cure silicone that complies with FDA guidelines and is TÜV certified. Only fully cured silicone may come into contact with food. Post-curing before first use is strongly recommended.

Do I need a release agent?

For most smooth, non-porous models (plastic, metal, ceramic), no release agent is needed. For porous materials such as untreated wood, stone, or plaster, a release spray or sealer is recommended. Always perform a test on an inconspicuous area first.

How much silicone do I need?

Calculate the volume of the mold box (length × width × height in cm) and subtract the volume of the model. This gives the required volume in ml. The density of Silicone Culinary is ± 1.1 g/ml, so volume in ml × 1.1 ≈ weight in grams. Add an extra 10% for loss during mixing.

What is post-curing and why is it necessary?

Post-curing involves placing the cured mold in an oven at ± 120 °C for 1–2 hours. This removes any residual volatile substances and odors from the silicone. For culinary use, this is strongly recommended to maximize food safety.

Can I clean the mold in the dishwasher?

Hand washing with warm soapy water is preferred. Dishwashing is possible at a low temperature, but prolonged exposure to aggressive dishwashing detergents can shorten the lifespan of the mold.