Silicone Rose Mold for Chocolate, Soap & Cake Decor

Seven rose sizes, one tray, zero guesswork

• Seven sizes, one tray

  Seven graduated cavities run from small buds to a full open bloom. Your cake crown, soap bars and candy platter can all come from the same tray, so you stop buying a new mould every time the design calls for a different size.

• Petals that hold their shape

  Each cavity carries multi-petal relief, not a blobby cup. Cast the roses in chocolate or soap and the edges read as real petals, crisp enough that nobody guesses they were poured.

• Flexible, easy release

  The silicone bends easily, so you flex the tray from the corners and lift each rose without forcing it. Soft walls mean fewer torn petals on the small ones.

Pour, set, and lift without tearing

1. 1
   Pour

   Fill the cavities with tinted melted chocolate, candy, or soap batter. Tap the tray on the counter to push out air bubbles so the petal ridges fill fully.

2. 2
   Set

   Let it set all the way. Chocolate and candy firm up in the fridge, and soap cures at room temperature. Rushing this step bends the thin petal edges.

3. 3
   Release

   Flex the tray gently from the corners and ease each rose out with a light touch, starting with the smallest cavities.

Clean and store it so the petals stay sharp

• Hand wash

  Warm soapy water clears fat and sugar residue from every cavity.

• Air dry flat

  Lay the tray flat so water does not sit in the petal ridges.

• Skip the oven and dishwasher

  High heat and harsh cycles can warp the silicone and dull the relief.

• Store flat

  Keep the tray in a cool, dry box so the cavities stay clean and unbent.