Confectionery Art Casting is the first book of its kind, an illustrated manual providing a bridge between silicone mold making and a variety of applications used in the confectionery arts.
Silicone molds can be used for casting chocolate, aspic, tallow, fondant, pastillage, salt, pepper, hot sugar, granulated sugar, and ice.
Starting with basic mold making skills and progressing up through advanced techniques, this book reveals how to make food grade and cost-effective non-food grade silicone molds. World renowned pastry chefs are your guides in demonstrating the creative uses of silicone molds.
Contents
- Making a Silicone Modl of a Cloisonné Bell
- Molding a Decorative Picture Frame and Stand
Creating a Separate Insert for the Frane
- Using Textured Paper to laminate a Palette
- Making a Production "Gang" Mold of a Jewel
- Chef's Casting - Keegan Gerhard
Using Silicone Molds to Cast
Chocolate and Sugar Amenities
- Using Urethane Rubber to Make a Flexible Fish Model
- Making a giant press Mold of a Palm Frond
- Using a Mold to Rework a Chocolate Ring Carving
- Chef's Casting - John Kraus and Jacquy Pfeiffer
Using Silicone Molds to Create an Aquatic Sugar Showpiece
- Advanced Mold Making Techniques: Making a Brush Applied Mold of a Figurine
- Chef's Casting - Jacquy Pfeiffer
Casts the Sugar Figurine
- Molding a Piece of Bamboo and Laminating Shapes for a Sugar Sculpture
- Chef's Casting - Ewald Notter
Creates an Oriental Showpiece
- Making Components for chef Sebastien Canonne's M.O.F. Competition
- Chef's Casting - Sebastien Canonne
Casts the Components for the M.O.F. Competition
- Advanced Model Making Techniques: Using Molds as a Sculptural Tool
- Chef's Casting - Sebastien Canonne and Jacquy Pfeiffer
Cast and Assemble a Chocolate Sculpture
- Chef's Casting - Keegan Gerhard
Extreme Casting: Taking Chocolate Sculpture in a New Direction
Appendix
Glossary
Color Gallery
Index
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