How to use silicone ice cream cake molds

Follow the procedure working with silicone gloves.

How to use silicone molds to make ice cream cakes and semifreddos

Before use, place the silicone mold in the blast chiller or freezer and leave it for 20' so that processing times are reduced.
To obtain a perfect result with our molds, spread a thin layer (approximately 1 cm) of semifreddo over the entire internal surface of the mold, pressing well against the walls to avoid the formation of air bubbles. Or brush a thin layer of couverture chocolate (white, milk or non-pre-crystallized dark chocolate) melted at 35-38°C over the entire internal surface of the mold.
The layer speeds up the production phases and allows for better definition of the design.
Place the molds in a blast chiller at -40°C for a few minutes.
Proceed to assemble the cake as usual, alternating layers of ice cream with sponge cake, meringues, crunchy biscuits, sauces and toppings...
Once assembled, place a layer of sponge cake, meringue and crunchy biscuits as a base and leave to stabilize in a blast chiller at -40°C until the product is completely hardened.
It is advisable to place the molds inside the blast chiller on perforated grids or trays to allow the mold to cool more quickly.
When the cake is frozen, remove it from the mold proceeding as if you were to "peel a banana" by turning the mold inside out.
After extraction, put the mold back in its original shape.

Clean the mold and start again from point 1 to make a new cake.