I used to have a link to a page with silicone molds for little tiny jemstones.. my old computer crashed and I lost it and I can't find it in my searching.. Does anyone know where to get a mold like this? TIA for any help.. I am driving myself batty.
I just ordered these myself. Haven't used them yet. http://www.firstimpressionsmolds.com/index.asp?PageAction=VIEWCATS&Category=12
fancyflours.com has premade gems
Thank you so much!! Diane that is the exact page I was looking for. Do you have the mold or are you waiting for it to get here? WHen you do get it can you let me know how small the smallest one is? Thanks again! The ones from Fancy Flours are nice, but a bit too big for what I need.. but thanks for the site.. I am always looking for more place to browse!
Oh Jaqui I could kiss you.. I have been looking for paper brioche liners for a LONG time.. and fancy flours has them!!! Thank you SOOOOOOOOOOOOO much!!!!!
Ha... Make me open the packages, will ya? The smallest cavities are pretty much 1/8". Some are slightly smaller on the short side. Smaller than a pencil eraser. I think I'm going to have to use a couple toothpicks, or something like that, to get the hot sugar into the mold.
I also ordered the premade gems from Fancy Flours. I was surprised to see that they're shaped like a gem that would fit in a setting. In other words, they're not flat-backed, but pointy. I have no freakin idea how one would attach these to a cake.
Wow, this is really weird. I had no idea these little gems existed, and have been up at night wondering how I could make them! I'm so glad I found this post! What do you fill the molds with? Are the premade ones edible?
Your welcome Jeanne. My sisters name is Jeanne! I too ordered the molds from first impressions but after I got them it just seems like a lot of work when I could just buy them premade.
I have these molds but havenât had any luck with them.
The ones I got are so tiny that it is hard to fill them- the little bit of hot syrup cools too much before I can properly fill the mold and if I use more syrup, then they are not flat. I tried over pouring and then scraping the back but the sugar hardened too fast.
Also, I have not been able to get a smooth shiny surface on the front âfacetedâ side. The backs are shiny as normal but the fronts are dull and have a slight texture to them. Iâve tried greasing and not greasing, but with no luck.
I donât have much experience with sugar so if anyone has any ideas Iâd love to hear them. I have such visions for using the little gems!
I can't say for sure because I don't have them, but what if you took a bench scraper and put some sugar on it and run it over the mold pressing the sugar in as you go? I am going to order the mold soon and practice as I need the teeny jewels for a cake in September and I want to have it down pat by then.
I think you can brush on Confectioners Glaze to make them shiny but I'm not positive.