Would this work as a butter mold? I'm assuming add the butter soft, put it in freezer a while, then pop out?
1650961
it might work. as shape they are very beautiful and not small. very visible. great idea..
1650962
I think that would be beautiful. Haven't done this myself but sounds like it would work.
633785
If you use fondant, I make sure the fondant is in the mold firmly. Then place in the freezer for ten minutes. It comes out without breaking.
339796
I would put the cookies in a container like one of the new Glad or Tupperware, whatever you have like that, line it wax paper, then line each layer. Cookies won't be soggy. When you remove from freezer, the cookies when thawing won't stick together. They will not be mushy.I would not freeze in the container they would stick together when thawing. My cookies keep in the container a long time right on the counter. Sorry it took so long to get back to you.
984148
I have not made frozen yogurt, but, I don't think it would be that hard to do. Just keep an eye on it in case it freezes faster than ice cream or gelato.
1328909
Oh yes. That is what this mold is made for. It worked beautifully for my chocolates. Just be sure to chill mold about 15-20 minutes before trying to unmold, otherwise the chocolate will break apart or will not release very well. Hope this helps.
1643774
I have not done this yet, but plan on it. Apparently having clear water, boiling it, etc. does not matter that much in the big picture. Controlling the freezing from the top down...where water essentially pushes the "not-clear-parts" downward...is the most crucial part. So if you fill a pot of water, submerge this style of mold then turn it upside down, and pull it out of the water with the opening still in contact with the bigger body of water, and finally use a wire to keep it in that position while freezing...you should get a clear sphere. If you need a visual of this, search "alcademics" where I saw this and you can get a step by step.
2015308
Yes, that would definately work.You should always leave your bowl int eh freezer for 24 hours and your ice cream mix in the fridge overnight or so. This will make everything coldest.Ice cream makers are there to aerate and create a dessert with tiny ice crystals rather than a granita or popsicles. The firming needs to be done after the freezing process. This is true of all ice cream makers - It should be about the consistency of soft serve when you put it in the freezer.
452968
I've had one of these for years. Mine is blue and yellow. It also takes the skinny east coast butter. For some reason they've never made one for west coast sized butter sticks.The trick is to store it by the veg crisper, in a less cold area, so that the butter isn't sooo cold that it won't dispense easily, or you'll have to take it out of the fridge a few minutes before use to let the butter warm up just a little.I love mine, I just wish it fit my California sized sticks [I'd buy another one if they ever make a west coast version]. But, it only takes a minute and a sharp, thin knife to trim about 3/8" from two sides of the cube and then put the trimmings on top. I've had one of these for years. Mine is blue and yellow. It also takes the skinny east coast butter. For some reason they've never made one for west coast sized butter sticks.The trick is to store it by the veg crisper, in a less cold area, so that the butter isn't sooo cold that it won't dispense easily, or you'll have to take it out of the fridge a few minutes before use to let the butter warm up just a little.I love mine, I just wish it fit my California sized sticks [I'd buy another one if they ever make a west coast version]. But, it only takes a minute and a... » Read More I've had one of these for years. Mine is blue and yellow. It also takes the skinny east coast butter. For some reason they've never made one for west coast sized butter sticks.The trick is to store it by the veg crisper, in a less cold area, so that the butter isn't sooo cold that it won't dispense easily, or you'll have to take it out of the fridge a few minutes before use to let the butter warm up just a little.I love mine, I just wish it fit my California sized sticks [I'd buy another one if they ever make a west coast version]. But, it only takes a minute and a sharp, thin knife to trim about 3/8" from two sides of the cube and then put the trimmings on top. « Show Less
24444
Hi. There is a foolproof secret to your problem, but it requires patience. If you leave the ice mold on the counter for 5 a full minutes after taking it out of the freezer the ice balls will separate like it is a hot knife running through butter.
2232031
You could precut it and store it in the freezer. Ours doesn't last long enough to do that in our house :)
201365
I use my butter bell for butter only. I would imagine that a spread would work if packed down well like you do with butter. Hope someone else has tried other uses.
1114951
This will definitely melt in the oven. All I can think of is using it for icecream or something... But with most everything you'd probably have to cut the mold away...
2224342
To be honest I took one bite and threw the rest out. =") Would double wraping it in foil and then a zip lock freezer bag work? Squeeze the air out of it maybe?
922086
This item was a gift to a baker. I presented your question and she stated: I believe it would be fine, but I would not risk it when you could just buy chocolate fondant, coat the mould with powder sugar or corn starch stuff the mould with fondant and freeze 30 minutes. I would love to forward a picture for you to see.
318804
I haven't tried butter, but it would probably work if the stick of butter were frozen!
1532744
Yes - heating it up in the microwave for a few seconds will help it be more pliable. I had never used this product before (bought some other brand off store shelf at Michael's) - this was better & easier to handle than store frosting. Just follow directions on the tub - it is really super easy!
2113642
I used this with royal icing on snowflake cookies and it really made them sparkle. Don't see why iy wouldn't have the same effect on buttercream unless the consistency if the frosting melts the sugar crystals. The crystals are fairly large, so I would guess it will give you the effect you want.