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Guide: Making a one-part casting mould with Siliconen Culinair
Guide: Making a one-part casting mould with Siliconen Culinair
In this guide you will learn step by step how to make a one-part casting mould with Siliconen Culinair, our addition-cure platinum-based silicone rubber that is suitable for food applications. With this technique you copy a model — asparagus in this example — so you can endlessly cast shapes in chocolate, sugar, marzipan, ice or other materials. Suitable for both beginners and professionals.
What are you making?
You are making a one-part casting mould in which you place the model flat side down on a level surface and pour liquid silicone over it in one go. This method is ideal for models with one usable side, such as semi-finished products, reliefs or food shapes. Once the mould has cured, you can use it to make accurate copies — including all textures and details of the original.
💡 Suitable for: chocolate, confectionery, marzipan, fondant, ice and other food applications. Siliconen Culinair is a 1 : 1 system that is suitable for food contact once cured.
Materials needed
🛒 From the webshop
🧰 Provide yourself
- The model to copy (in this example: asparagus)
- Containment/border (strips of wood or aluminium, or a plastic tray)
- Flat, level and non-stick surface
- A vacuum pump if available (not required, improves quality)
Preparation
Before you pour the mould, it is important that the model is thoroughly clean. Remove dirt, dust and unwanted imperfections. The mould captures every tiny detail of the model: glossy areas return glossy in the mould, matte areas stay matte. Bring the model to its desired final state before you begin.
Check whether the model needs a release agent. In this example the asparagus needs no release agent. Porous materials (paper, fabric, untreated wood, stone) may stick, however; in that case use a release spray, release paste or polyvinyl alcohol (PVA).
⚠️ Beware of cure inhibitors: Materials containing salts, sulphur or amines can disrupt the curing process of addition-cure silicones or even prevent it entirely. Think of onions, many types of glue, condensation-cure silicones, some latex gloves, superglue and one-component silicones (silicone sealant). When in doubt, always run a small test first.
Step-by-step guide
Place and fix the model
Cut a strip lengthways off the asparagus so it is flat on one side. Place the asparagus flat side down on a level, even and non-stick surface. Use plasticine clay to seal any gaps under and inside the model, so that no silicone can run underneath or inside later.
Make sure the model is firmly fixed so it does not float on the silicone later. Set the surface level.
Build a border/containment
Build a border around the model so the silicone cannot run away. This containment can be made from strips (aluminium or wood) or from a plastic tray. Keep in mind that the silicone is very fluid: the smallest holes and gaps are large enough for it to escape through. Always seal holes and gaps well.
The containment must always rise above the model. Do not make the border too wide — this wastes silicone unnecessarily.
Weigh and mix the silicone
Pour the required amount of A-component into a mixing container and add the B-component in the correct ratio. Siliconen Culinair is a 1 : 1 system. Mix the A- and B-components very thoroughly with a mixing spatula, working carefully along all edges and corners so the mixture is even throughout.
💡 Tip: Pour the mixed silicone completely into a second container and stir again thoroughly. This prevents unmixed material from remaining along the wall. A vacuum pump is not required, but does improve the quality of the mould.
⏱️ Mind the pot life: Siliconen Culinair is no longer ideal for pouring after ± 60 minutes. Make sure all materials are ready before you start mixing.
Pour and cure
Pour the silicone in a thin stream and from a single point. The thin stream gives air bubbles a chance to escape during the fall, and pouring from a single point pushes the air ahead of the silicone instead of trapping it.
Let the mould cure completely. Then remove the containment and demould the model. The mould is now ready.
💡 Tip for a bubble-free contact layer: First pour part of the silicone over the model and brush it in with a brush. Once the entire model is covered bubble-free with a thin layer, fill up the rest of the mould.
End result: a one-part silicone casting mould with which you cast accurate copies in chocolate, sugar, marzipan, ice or other materials
Special instructions for food applications
- Do not expose the mould for prolonged periods to temperatures below −40 °C or above +280 °C.
- Do not let the mould come into contact with a heating element.
- Place the rubber mould on an oven dish or baking tray for more stability.
- You can use all kinds of materials and shapes to make a mould (toys, nuts, stones, shells). Porous materials — and also paper or fabric — may cause problems during demoulding; in that case use a release agent such as release spray, release paste or PVA.
- Materials containing salts, sulphur or amines disrupt the curing process or make it partly impossible. Think of onions, many types of glue, condensation-cure silicones, some latex gloves, superglue and one-component silicones.
Use with food
Siliconen Culinair is an addition-cure silicone rubber based on platinum catalysis, TÜV certified and FDA approved for contact with foodstuffs.
Please note: only the cured silicone may come into contact with food. We recommend post-curing the mould after curing and before use: place the mould in an oven at 120–140 °C for ± 1 hour. This drives out any residual gases and odours.
Cleaning
Clean the mould after use with warm soapy water and rinse it with plenty of water. Drying is easy in the oven at 150 °C.
Storage
Uncured product (A- and B-component)
Store the closed packaging between 10 °C and 25 °C, out of direct sunlight. With correct storage the shelf life is at least one year. Close the packaging well immediately after use.
Cured mould
Store the cured mould in a dark space between 10 °C and 25 °C at a humidity of ± 50 %. Do not stack moulds under heavy objects to avoid deformation.
Frequently asked questions
Do I always need a release agent?
Not always. Smooth, non-porous models (such as the asparagus in this example, or ceramics, glass and metal) usually release without a release agent. For porous materials such as untreated wood, stone, plaster, paper or fabric a release agent is strongly recommended. Always run a test first.
Why do I pour in a thin stream from a single point?
A thin stream gives trapped air bubbles the chance to escape during the fall. By pouring consistently from a single point, you push the air ahead of the silicone instead of trapping it. Together this produces a mould with sharp details and no bubble holes.
Why must I post-cure the mould?
Post-curing (± 1 hour at 120–140 °C) drives residual gases and odours out of the cured silicone. This is especially important for food applications, so no odour or taste transfers to the end product.
Which materials disrupt curing?
Addition-cure silicones (platinum) are sensitive to inhibition by sulphur, amines and certain salts. Common culprits are onions, many types of glue, condensation-cure silicones, superglue, silicone sealant and some latex gloves. Avoid contact with these substances while making the mould.
How long does the mould last?
A well-maintained silicone mould lasts many casting cycles. Clean the mould after each use with warm soapy water, dry it well and store it cool and dark. Avoid prolonged exposure to extreme temperatures.