Plaster Water Moulds

            Plaster Water Moulds are used to mould creams and fondants. They were popular in the 20h century. Thomas Mills catalogue 14 F, p 6 lists 40 in an Easter selection and has a similar Christmas selection. Many of the moulds were made by confectioners themselves, often with rather crudely carved master moulds attached to a wall of the wooden box into which the plaster of Paris was poured. There were usually 1 to 4 cavities.The fragile plaster was sometimes strengthen with pieces metal or wood.
            "Water" refers to the fact that the moulds were soaked in cold water over night to fill the pores of the plaster and to cool the creams. The excess water was shaken off and the hot cream poured in. When the cream had hardened the mould was opened and the cream figures were set out to dry for 3 or 4 hours.
            The bottom of the figure was coated with chocolate to prevent leakage and the whole was dipped in chocolate or coated by machine. The chocolate cream might be further decorated.
            Mills sold metal tanks for the water and a metal tables for the work. - Nancy Fasolt of Lancaster, Pa and the Arans provided some of this information.

Reinforcements of the Plaster of Paris:

Page 6 Pamphlet F-14 Thomas Mills & Co.