| Butter
is an excellent molding medium to start with
because you can learn the filling methods easily.
Use room temperature butter. |
 |
| With
an ordinary knife, fill in the decorative
impression first, this will help to ensure a clean
presentation. Then fill in the corners and edges a
little bit at a time. |
| |
| Watch
for air bubbles as they will spoil the
accuracy of the design. |
| Take
your time filling in the mold - it will be worth
it in the end. |
| Remember
that practice makes perfect. |
| Pack
the remainder of the mold using ¼ lb. (133
grams) |
| Half-filled
molds use less butter and still present and
elegant appearance! |
| |
 |
Do
you melt the butter first, then pour it in?
|
|
No. You are thinking
about almost anything else that works that way.
With butter you press it,
room temperature into the mold then freeze it.
|
|
| |
| Freeze
the filled mold for two hours - use wax paper
to protect from other freezer odors. |
| One
hour before serving unmold by pressing on the
top of the mold onto a serving plate. |
|
|
