❌ The Most Common Mistakes When Using Silicone Moulds – And How to Fix Them

Silicone moulds are an incredible tool for soap makers, chocolatiers, resin artists, and crafters. They are flexible, detailed, and long-lasting. But even with the best quality moulds, mistakes can happen — especially if you’re new to using them.

At AK Molds, we’ve worked with platinum silicone for years, and we know exactly which problems beginners (and sometimes even professionals) run into. Here are the most common mistakes when using silicone moulds — and how to avoid them.

1. ❌ Not Preparing the Mixture Correctly

The mistake: Pouring soap, chocolate, or resin before the mixture has the right temperature or consistency. This can cause bubbles, uneven surfaces, or sticky results.

The fix:

For soap: Let it cool slightly before pouring, but don’t wait too long or it will thicken.

For chocolate: Always temper correctly before moulding.

For resin: Mix thoroughly (including the sides and bottom of the cup) to avoid soft spots.

2. ❌ Overheating the Mould

The mistake: Using excessive heat, which can damage even high-quality silicone over time. Examples: pouring soap that is too hot or baking food moulds above the recommended limit.

The fix:

Check the safe heat range for your mould (our platinum silicone moulds withstand up to 200–230°C).

Always let mixtures cool slightly before pouring.

3. ❌ Forcing the Release

The mistake: Pulling too hard on delicate moulds or using sharp objects to remove the finished piece. This can cause tears, especially in fine-detail moulds.

The fix:

Gently flex the mould from different angles.

For soap or resin: allow full curing before demoulding.

For chocolate: chill briefly in the fridge so it pops out easily.

4. ❌ Not Using the Right Silicone Type

The mistake: Using the wrong mould for the wrong project — for example, a craft-grade mould for chocolate. This can be unsafe and lead to disappointing results.

The fix:

Green 15 Shore (Craft-Grade): Soap, resin, wax.

Cream 5 Shore (Craft-Grade): Fragile or undercut designs.

White 15 Shore (Food-Grade): Chocolate, fondant, lotion bars.

👉 Learn more in our post: What’s the Difference Between 15 Shore, 5 Shore, and Food-Grade Silicone?

5. ❌ Not Cleaning or Storing Correctly

The mistake: Leaving soap residue, chocolate oils, or dust in your moulds. Over time, this affects both hygiene and detail quality.

The fix:

Wash gently in warm soapy water (avoid harsh scrubbers).

Air dry completely before storing.

Store flat in a cool, dry place away from sunlight.

6. ❌ Ignoring Safety with Additives

The mistake: Using pigments, fragrances, or chemicals not designed for your project. For example, craft pigments in food moulds.

The fix:

Only use additives that match your end use (food-safe for food, cosmetic-safe for soaps, resin-safe for resin).

When in doubt, check the label.

7. ❌ Expecting Moulds to Last Forever Without Care

The mistake: Assuming all silicone is the same and doesn’t need care. Poor storage, wrong usage, and aggressive cleaning reduce mould life.

The fix:

Handle gently, especially soft 5 Shore moulds.

Don’t cut or pierce the silicone.

Follow our AK Molds care guide for maximum lifespan.

✅ Final Thoughts

Mistakes happen, but with the right knowledge, you can avoid them and enjoy perfect results every time. High-quality platinum silicone moulds — like the ones we produce at AK Molds — are built to last, but how you use and care for them makes all the difference.

👉 Browse our professional moulds at siliconemolds.ie

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Happy moulding! 💚🤍🤎

– The AK Molds Team