Logo plaques
Thin plaques with a raised or recessed logo for celebration cakes and hotel desserts.
Chocolate moulds · chocolate decoration moulds
Chocolate decoration moulds for toppers and plaques.
The finishing piece on a cake or a dessert is often the most photographed part. Decoration moulds make it the same every time.
Overview
Chocolate decoration moulds, done properly.
Toppers, plaques, logos and small garnishes are thin, fragile and fiddly. A flexible silicone mould lets you peel them out without snapping them.
We make decoration moulds for patisseries, cake makers and hotel pastry teams: logo plaques, seasonal toppers, textured sheets and small repeat garnishes.
What we design for
The details that make this format work.
Textured sheets
Shallow sheet moulds with a texture you can cut into collars or shards.
Repeat garnishes
Leaves, shells and small forms on one tray for a whole service.
Peel-out flexibility
A softer silicone so thin pieces peel out without snapping.
What we ask up front
The same four questions we ask on every job like this.
The chill cycle
Tell us how you set — walk-in chiller, blast, or worktop marble. The setting rate affects wall thickness and how gently the tray needs to flex.
How you knock out
Bench-tap, air-cushion table, or invert-and-flex. Each one wants a slightly different silicone hardness. We spec around the way your team actually works.
Cavity count per tray
Not every layout maximises yield. We help you settle the cavity spacing so the tray fits your chiller and stacks in the racks you already own.
Finish inside the cavity
Gloss inside the mould does not become gloss on the chocolate — that comes from temper. But cavity finish still matters. We can polish to matte or high polish; we can also texture.
Related case study
A Midlands chocolatier's signature bar mould.
One bar, one moulded logo, one bench-tap knock-out. A concise project that shows what silicone chocolate mould work looks like when the temper and knock-out are considered up-front.
At a glance
The ideas in pictures.
Solid pieces and shelled pieces
Swipe to see the whole diagram
How a food mould gets made
- 01DrawingWe agree the shape with you
- 02MasterMade to the drawing
- 03Proof cavityPoured in food-grade silicone
- 04Your testTry it with your own recipe
- 05Full trayPoured or pressed to size
- 06On recordGrade and drawing kept for reorders
Swipe to see the whole diagram
Questions
What people ask about this format.
How thin can a plaque be?
Thin enough to sit on a dessert without looking heavy. We will advise on the minimum that survives demoulding.
Can I use coloured cocoa butter?
Yes. Paint it into the cavity first, then back with chocolate.
Can you put my hotel's crest on it?
Yes, from a vector file. We check line weights first.
Related formats
Other formats in this family.
Chocolate bonbon moulds
Shell-and-cap trays for bonbons. Explore
Chocolate hollow figure moulds
Seasonal eggs, bunnies and figures. Explore
All chocolate moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about chocolate decoration moulds.
Send a photo, a sketch or a sample. We'll come back with a route and a quote.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare