How to Make a Silicone LEGO Brick Mould

After posting a picture of my Lego cake I was asked a few times about the silicone that I used to make the mould for the bricks, so here's my best attempt at a tutorial.

The Silicone Plastique can be bought from online retailers as well as Amazon & Ebay. I bought a 200g tub for £14.95 from The Cake Decorating Company, and whilst it doesn't seem much 200g would make approx 25 of these small Lego brick moulds.

The Silicone Plastique comes in 2 parts which need to be mixed together to work with. My advice would be to only mix as much as you need as you can't re-use it once it has cured.

It really is that simple. You can then use the mould for chocolate, sugarpaste or clay to make cake decorations, keyrings or pieces of jewellery - the possibilites are endless.

Best Chocolate Cake Ever

After seeing some of the indulgent birthday cakes I made towards the end of last year, I got asked by a couple of friends to make a cake for them. The first one that I was asked for was a LEGO cake. I'm the first to admit that I'm not great with the decoration on cakes, especially large birthday cakes, so I knew this would be a challenge.

I made silicone moulds using food grade silicone & Lego bricks and then used these to make bricks from coloured icing. It was quite time consuming with only 2 moulds and each brick needing approximately 5 minutes in the freezer before popping out, but the result was worth it and there was one happy boy who declared it was the 'best cake ever'.

The second cake was a lot simpler - decorated with a box of 16 Ferrero Rocher.

Both cakes were made using the same recipe, which I've used lots of times before - Chocolate Fudge Cake. I've recently discovered a new way of making a very tasty (and easy) chocolate icing, which I used for both of these cakes too. It just uses 2 ingredients, cream cheese and chocolate spread and results in a really rich and chocolatey topping, and, unlike many butter icings, isn't too sweet. For a Ferrero Rocher cake you could use Nutella to give it more of a nutty taste.

Best Chocolate Cake Ever

175g Stork for baking
175g Soft Dark brown sugar
150g Self Raising Flour
25g Cocoa Powder
1 tbsp Baking Powder
3 Eggs
100ml Greek Yoghurt

Icing
300g Full Fat Cream Cheese
200g Dark Chocolate Spread

• Beat the Stork & sugar
• Sift the flour, cocoa & baking powder together
• Add the dry ingredients along with the eggs & yoghurt
• Beat well until combined
• Divide mixture between 2 x 8" round pans that have been greased & lined with baking parchment
• Bake in a 180 C oven for approx 25 minutes, until the tops are springy
• Leave to cool slightly before removing from the tins & allowing to cool fully on a wire rack
• Beat the cream cheese & chocolate spread together 
• Sandwich the 2 cakes together with some of the icing and use the rest to cover completely