Baroque #3 Chocolate Mold Fondant: Lightly spray the mold with a cooking spray or dust with a dusting powder. Press crease-free kneaded fondant into the mold.

Remove excess fondant. Push an additional piece of fondant against the fondant in the mold to pull the molded fondant from the mold. Adhere to cake with icing or piping gel.

Candy Coating or Chocolate: Pour melted coating or tempered chocolate into the mold, place it in the freezer, and let it fall from the mold when the mold is cloudy and the candy is chilled.

Hand wash only. *This type of plastic is perfect for chocolate and coatings but is not designed for hard candy or other hot ingredients.