Raspberry Silicone Mould (‘Silicon Mold’ – For Americans)

Raspberries are really difficult to make, and it doesn’t make sense to make each one individually. I now have a solution for all of you budding food miniaturists! I have come up with a relatively easy way to make flexible raspberry moulds out of silicone rubber, and I am now able to provide the moulds to everyone. I am also going to explain how I use them, because they aren’t as straight forward as other silicone moulds because of the small size of the cavities.


First off, these moulds are US $3.50 for four raspberry cavities. If you prefer a mould with eight cavities, the mould will be US $6.20, currently by request (sample mould is shown in a photo below). Eight is considerably harder for me to make into one mould, and uses more silicone, but it’s easier to mould with especially if you have large hands and fingers. Plus, you can make more raspberries at one go. These moulds are currently available on Artfire and Etsy.


Each raspberry is only 2-3mm in size, which is actually really tiny. This is why you sometimes see part of the raspberry that bubbled. It’s not always easy to get a perfect one, but at this size, you won’t be able to see the faults once you use them in your miniatures.


I use coloured Fimo liquid clay and a toothpick to fill the mould. When filling the mould, try to do it slowly and put in the liquid in small amounts at a time, as this will reduce the likeliness of air bubbles blocking parts of the cavity. It helps to poke it gently to release air bubbles. Please don’t poke with force, or you will ruin your silicone mould! If you have a fine piping nozzle, that may help get the clay in, but I only use a simple toothpick, and it works for me. Also, try to fill your mould just slightly above the hole, so it makes a little curved dome. Not too large a dome, but just enough to make it easy for removal once baked.

Once you have filled all the cavities, place the entire mould into the oven. The mould can definitely withstand the 110 degrees Celsius for 30-40 minutes. Be sure to bake it no less than 30 minutes, because it will be a lot stronger and less likely to break off, if baked at the right temperature for more than 30 minutes. When removing the raspberries, I bend the mould slightly, like as if I were trying to pop the raspberries out. You will find that it won’t work, but keep it slightly bent and use a toothpick to gently pry the raspberries out, once you have loosened them from bending the mould.


Voila! Tiny raspberries!
It’s normal to have some parts break off and remain in the mould (as shown in the image above), as each beady texture is about 0.5mm, and therefore… really tiny! You can just refill the mould as usual the next time, and the remainder may come off the next time you bake a fresh batch of raspberries. I recommend using only the same colour clay for each mould. If you would like to use different colours, use separate moulds for them, since small bits are bound to be left in the moulds.

I have also tried just pushing in regular polymer clay, non-liquid, and the results are promising! You can also use this normal method if you prefer. I would still bake them together in the oven, simply because the raspberries may distort when you pull them out unbaked.

What can you do with these raspberries? Make red velvet cake with raspberries and blueberries, of course! They look great once given a nice coat of glossy varnish.


*Disclaimer: I cannot be held responsible for what you do with your mould, should you choose to buy from me. My methods are guidelines only, and you should adjust them to suit your own circumstances.

What I Did Yesterday

So, let me explain to you what I spent my time on yesterday, and I’ll also give you a small tour of my workspace.

After using coloured glues for simulating ‘sauces’ and creams, I realised that the glue still remains sticky. Even when I try baking it, dust and even contact with plastic makes the glue turn ugly and distorted. So I had to come up with a new idea. I started using up a lot of my liquid clay to make coloured clay sauces. The sauces bake to harden, and are slightly translucent and shiny. The best part: they are solid stiff. No stickiness. The look still isn’t quite the same, but I believe it’s a lot better than ending up with a squashed piece of jewellery or one covered with particles. I made four bottles:

Coloured liquid clay
I bought 3 at first, and the cashier at the Migros Do-It thought I was crazy because I came back the next day for more bottles. I completely emptied the store of squeeze bottles. At 2 Fr. a pop, they are horribly expensive!! They need to restock quickly.

Next, I made banana canes, enough to last me…. almost forever. I didn’t manage to buy these, and since they looked easy to make, I tried it. Okay, so I did make a few mistakes, but they were my first banana canes… cut me some slack! So, my mistakes were, (1) not adding enough of the yellow clay, so the dots ended up too close to the edges. (2) I tried to fix this by adding a layer of yellow clay over it, but I missed some bubbles which are likely to show up in some places when I slice the cane. (3) I didn’t bake them long enough because I was worried. My oven had been burning clay lately. When I sliced them up, the pieces crumbled. I think I wasted a good 20-30 slices by trying to figure this out before baking them again for much longer. Yes, I am an amateur and I learn from experience.

Banana canes

Still, the banana canes are very photogenic!

Workshop 1 Workshop 2

Now for the brief tour! I only took photos of my workspace, next time I’ll photograph the oven and other small areas. So this is where I sit to work. I didn’t clean up after last night’s session, so this is how it normally looks when I work. Haha… I didn’t even bother to make it look presentable. Okay, my little pasta machine on the far right, followed by brushes and pliers and tools, storage boxes for jewellery findings and scrap clay, varnish, etc. Then there’s the area where I line with baking paper, and above it is a jewellery tray, which is littered with finished/semi-finished pieces of food. On the far left is my paper ice cream box full of opened packets of clay, but you can’t see the whole picture. I’m quite embarrassed about it, because it’s such a crappy box!

Next time, I’ll be sure to add photos of the oven and the entire corner of the living room that I have taken over.