Choosing silicone baking and ice cube molds: demolding, cleaning, and the right size
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by Verpakkingdeals.nl
6 min reading time
Silicone molds are cheap and easy to use, but not all are equally practical. What to look for regarding thickness, size, release, and cleaning — and which mold is suitable for ice, baking, or a themed party.
Everyone has a silicone mold in their drawer that they've used once. Usually for the same reason: the mold was so flimsy that it half-tipped over between the counter and the freezer, or the baked good got stuck halfway. This is rarely due to silicone as a material and almost always due to the mold you chose and how you used it. A short practical guide, so that the next mold stays on the counter instead of in the back of the drawer.
Why silicone is so popular — and where it goes wrong
Silicone has three properties that make it useful in the kitchen: it's flexible, it's largely non-stick, and it can go into both the freezer and the oven. This means you can use one mold for ice cubes, chocolate, jelly, and cake. That's exactly why many molds are now sold as "ice and baking molds."
Things usually go wrong in two ways. First, thickness: a thin, flimsy mold has no stability when you fill it. Second, temperature: silicone can withstand heat, but each manufacturer specifies its own maximum. Always check the packaging or product information for the stated maximum temperature and whether the mold is suitable for the oven, microwave, or only the freezer. Don't base it on what another mold could do.
Ice Molds: Open Tray, Lid, or Sphere?
For ice, there are roughly three types. The classic open tray is the cheapest and quickest to fill. An Ice Cube Maker in 4 colors (€3.00) is exactly that: great for everyday use, provided you can get it flat into the freezer. The Ice Cube Tray in 2 models (€4.95) falls into the same category.
A mold with a lid solves the biggest disadvantage of open trays: no spills on the way to the freezer and no freezer odors in your ice. The Round Ice Cube Tray with Lid for 33 cubes (€7.95) is designed for cocktails and whiskey, where round cubes melt slower than small cubes.
Large spheres are a separate category. An Ice Cube Maker for round ice spheres (€1.95) makes a few large spheres instead of many small cubes. Practical difference: less surface area means slower melting, so your drink dilutes less quickly. Disadvantage: it takes longer for a large sphere to freeze completely, expect an overnight freeze.
Type
Strong point
Note
Open tray
Quick to fill, cheap
Spills, absorbs odors
With lid
Stackable, no spills
Slightly more expensive
Round spheres
Melts slowly
Long freezing time
Novelty shapes
Striking at a party
Often thinner, harder to release
Baking in silicone: where you often go wrong
The most important tip costs nothing: never place a silicone mold directly in the oven, but always on a baking sheet or rack. You then fill the mold on the baking sheet and slide the whole thing in one movement. Without a sheet, the bottom will deform as soon as you lift it, and batter will spill over the edge.
Furthermore, silicone molds bake differently than metal: the wall conducts heat less quickly, resulting in a lighter crust on the sides. Expect a slightly longer baking time and check with a skewer instead of relying on the clock. Lightly grease a new mold the first time; after that, it's usually no longer necessary.
For combination molds that can go into both the freezer and the oven, such as the Silicone Ice and Baking Mold 18 x 14 cm in green (€5.95) or the same mold in pink (€5.95), the same applies: baking sheet underneath, and adhere to the specified temperature limit.
Releasing without tearing
For ice, the trick is simple: let the mold sit on the counter for a minute before flipping it over. Ice that comes directly from the freezer is frozen solid to the silicone; a minute later, it will release on its own. Push against each compartment from the bottom instead of twisting the mold.
For baked goods, the opposite is true: let them cool, but not completely. Cake that is still lukewarm comes out easier than cake that is completely cold and stuck. First, carefully pull the edge of the mold loose all around, then invert. Do not use a knife or fork; one cut in the silicone and the mold will leak forever.
Cleaning, odors, and storage
Silicone absorbs odors and fats. A mold in which you have frozen garlic butter cannot then be used for ice in lemonade. Solve this by separating molds: one set for savory and greasy tasks, one set for drinks and sweets. If an odor persists, rinse with hot water and let the mold air dry for a day outdoors.
Most molds are dishwasher safe, but check per product. More importantly: store them flat or upright in a drawer, not compressed under a stack of pans. A silicone mold that has been folded for months will retain that fold and leak along the edge afterward.
If you want to keep it subtle: the Ice Cube Maker in skull shape (€7.95) and the Ice Cube Maker in gun shape (€9.95) do the same job without you having to explain anything. Stock of these two is low, so be on time if you need them for a specific date.
In short
Choose thicker silicone if you need to move the filled mold.
Always bake with a baking sheet or rack underneath.
Check the manufacturer's stated maximum temperature for each mold.
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