Have your Coffee and a Cookie Cup Too! FOODIE projects using Amazing Mold Putty...

It's Saturday - YAY!!! Susan here with another "AMAZING" adventure with Amazing Mold Putty. Today I am a little sticky and over caffeinated from the process of making this fun treat. I pre-empted a Fairy project because I am a self-proclaimed "FOODIE"! I will be sharing my "Fairy" project in a special bloghop on August 8th CLICK HERE to visit on that day. There's a special coupon for Amazing Crafting Products at the end of my post...enjoy!

DID YOU KNOW????

Amazing Mold Putty is FOOD SAFE!!! YES - I said food safe. You can use it for candy molds, jello, cupcakes...and more. JUST as long as you don't put any RESIN in it first. When you make an Amazing Mold Putty mold for food purposes...it can only be used for food/edible products. 

Have you seen this photo burning up the internet pages this week? Well I have and I just had to make it myself...because I can using my AMAZING MOLD PUTTY!

The Cookie Cup, of Venezuelan Enrique Luis Sardi’s design, lets eco-conscious coffee lovers drink from an edible cup. Sardi teamed up with socially responsible Italian coffee company, Lavazza, to bring the eco-friendly Cookie Cup prototype and packaging design to reality. To read article regarding this please CLICK HERE.

Today's project I am casting one of my espresso cups using Amazing Mold Putty. I filled the handle with a small piece of Creative Paperclay™ and let it dry overnight. To mix up Amazing Mold Putty, I followed the simple illustrated instructions on the packaging. If you want a more in depth how-to of mixing Amazing Mold Putty please click here.

After my mold has cured fully, I removed the cup from the mold and wash it gently with soap and warm water. I also made a mold of the inside of the cup so that the batter doesn't melt down into the center and hold the cup shape. To see more great food applications using Amazing Mold Putty CLICK HERE!

Detail of inside of mold where handle is.

Amazing Mold Putty will withstand temperatures up to 395 degrees. So this is perfect for cake batter and cookies which bake at 325-350 degrees. **TIP** I let the dough get to room temperature then pressed into the mold.

I pressed some ready made sugar cookie dough into the mold and pressed it up against the edges keeping an even thickness all around.

I placed the spacer insert inside then placed it into the oven to bake.

WHOOPSIE!!! I think I need to find a recipe for a denser, less melty cookie dough. The sugar cookie dough has expanded and oozed out of one side. Not a problem - this is the dough I happened to have on hand. If you don't try something...you can't learn about it. I will keep experimenting.

I let this cook for about a half hour at 325 degrees before removing. Extra time has to be compensated for thickness of mold for heat to penetrate. While still warm, I gently took a butter knife and trimmed away edge. Then I gently released the center mold. Awesome thing...it held the shape. It wasn't cooked all the way through, but the shape will hold for remainder of baking. So I put it back in the oven to let the center finish baking. I don't mind that it will probably be well-down after this since I do want it to hold liquid.

My cookie handle broke off when removing from mold, so I will cut a slice in the mold through the handle for ease of release next time.  I coated the center with a simple powdered sugar icing which is a very small amount of water and a lot of powdered sugar....Mmmmmm-mmmmmmm!!!! 

This took a couple of layers to give it a fully "ICED" coating.

I also reattached with a super gooey dollop of icing.

My in-house barista made me a fresh batch of espresso to fill my cup...it works!!!

It may look a bit messy - but I'm so happy because I made it.

It's the sweetest espresso I ever sipped.

**COUPON for Amazing Crafting Products Website** 

Use coupon code AMP20 to receive 20% off your order.

CLICK HERE TO SHOP!

Coupon expires - Sept 30, 2012

I hope you enjoyed today's project. I encourage you to stroll around through the many AMAZING projects from the other Amazing Mold Putty Design Team members for some great tips and ideas! If you have any questions, please leave a comment, select receive e-mail follow ups on comments and I will respond. If you would like to see more of my creations, please visit my blog sbartist : painting in the dark by clicking here.

I hope you all have a wonderful weekend and have fun making your own tasty treats! Sb : ) 

Sweet Valentine's Treats using Amazing Mold Putty

Happy New Year!!! Hello...Susan here with a new "AMAZING" adventure with Amazing Mold Putty. Today I am a little sticky, and having so much fun making some fun Valentine's Day treats.

DID YOU KNOW????

Amazing Mold Putty is FOOD SAFE!!! YES - I said food safe. You can use it for candy molds, jello, cupcakes...and more. JUST as long as you don't put any RESIN in it first. When you make an Amazing Mold Putty mold for food purposes...it can only be used for food/edible products. To mix up Amazing Mold Putty, I followed the simple illustrated instructions on the packaging. If you want a more in depth how-to of mixing Amazing Mold Putty please click here.

Today's project I am casting some fun Valentine's shapes in Amazing Mold Putty. I couldn't resist when I found this at my local favorite Dollar Tree! A lollypop with some fun cartoony lips on the front. I must make a candy/food mold for Valentine's Day goodies.

Please see accompanying image number(s) to go along with written instruction/description.

Photo 1: Mix equal parts of part A and Part B of Amazing Mold Putty and blend evenly. Then place plastic lips into putty and let cure. Photo 2: Completed heart shape removed from cured mold. Photo 3: The base of lip mold was a thin in three places {where three red spots are}. This was repaired by creating another small ball of putty and molding it to the bottom of existing cured mold. Photo 4: I had some chocolate mint peppermint bark in my fridge, so I decided to melt this down to pour in my NEW candy molds. I broke up the chocolate into a small pyrex bowl that I placed into a pot of simmering water {a double boiler]. This is a slow melting process. The candy melted fine, but the peppermint candy in the chocolate altered the consistency of the chocolate. Photo 5: Melted chocolate poured into molds. I put these in refrigerator to harden. When hardened, I removed from mold - but they did not look good...they resembled soggy brownies. So now to the Godiva White Chocolate.

Please see accompanying image number(s) to go along with written instruction/description.

Photo 6: I broke up the white Godiva chocolate into small pieces and placed in my makeshift double boiler. I added several drops of red food coloring and stirred into the melted chocolate. Photos 7: Close-up of lip mold filled with tinted white chocolate. Photo 8: I poured melted chocolate into the heart shape mold and into another mold I have prepared for another project - but not yet utilized. Photos 9, 10 and 11: Completed chocolate after hardening in the refrigerator. The result is a little soft and melts to the touch very easily. So I do recommend getting proper melting chocolates from the craft store. I was just using what I had on hand at home.

Amazing Mold Putty will withstand temperatures up to 395 degrees. So this is perfect for cake batter and cookies which bake at 325-350 degrees. So I also tried some ready made sugar cookie dough nuggets {these are pre-measured discs for perfect shape cookies}. I let the dough get to room temperature then pressed into the molds. PLEASE NOTE: these cookies were twice as tall during baking. I removed half of the dough midway through the baking process since they were about a 1/2" out of the molds. I used a knife and gently lifted of the top of each. I will have to experiment more with the cookie dough, so that I won't get an overdone cookie with the crunch of a dog biscuit. But they do look tasty! I topped each with red gel icing....Mmmmmm-mmmmmmm!!!!

The icing on the cake is the J-E-L-L-O lips! I poured cherry gelatin mix prepared following instructions for molding gelatin on package. I did pour into the other heart molds, except that because my fridge underwent a power outage during the day - then reset itself to default settings...all of the gelatin came out frozen. The lips survived - and they are luscious!!!

I hope you enjoyed today's project. I encourage you to stroll around through the many AMAZING projects from the other Amazing Mold Putty Design Team members for some great tips and ideas!

It's only one week until CHA!!! Projects by the Amazing Mold Putty Design Team will be on display in Booth #2252. If you will be at CHA - please drop by and see our creations in person. I will be there Sunday and Monday - if you want to meetup - please message me on Facebook {CLICK HERE to go to my profile}.

If you have any questions, please leave a comment, select receive e-mail follow ups on comments and I will respond. If you would like to see more of my creations, please visit my blog sbartist : painting in the dark by clicking here.

I hope you all have a wonderful Sunday and have fun making your own tasty Valentine's treats! : )