[rzn]

has anyone ever made their own molds from slicone, and if so, which one worked the best for a fairly complex subject, the liquid or the more pasty stuff? The firmest version would break off the more delicate parts of what I want to mold and I'm not sure how easily the other stuff comes off (we're talking about a sealed tree branch here...)

[panini]

rzn,
sorry, your post slipped by. Are you using the blue and white silicons from Chef Dominic to mold?
You might want to consider cocoa or a medium like that depending what you are pouring/making.

[rzn]

I haven't used any yet, I was going to use cocoa, but then I saw this stuff, & since I would like to do more than one it looked like a nice way to go (if it would work).

They had the blue/white stuff, then they had a stuff about the consistency of buttercream, and also a liquid, plus a something else (I don't remember the name offhand to use to make a guard to use make a place to split the mould.

[panini]

I'm assuming you're molding chocolate. I use the soft for this but I use 2 part.
I wouldn't hesitate to ask Dominic. He has a question tab.
pan
http://www.culinart.net/index.html

[rzn]

thanks, i ended up there at the silicone pg & didn't see the rest of his stuff, I will contact him.