To make dolls house miniature pastry and chocolate cases using the molds you made in the previous step, punch out a circle of tissue or tracing paper, using the 1/2 inch punch for pastry cases made using marettes, and the 1/4 inch punch for the chocolate cases mold and fluted tool made using polymer clay. (for chocolate cases in 1:12 scale, the mold should be approximately 1/8 to 3/16 inch across as shown above.)
Center the paper circle over the opening in the mold you made from silicone putty or polymer clay, and press the paper circle gently into the mold using the matching marette or the fluted tool you carved for the tiny chocolate cases. (see photo above). Remove the pressing tool or marette, then use tweezers to gently remove the paper pastry or chocolate case from the mold. If you have trouble centering the paper on your mold, make sure the top of the mold is as flat as possible, and fold a punched circle into quarters to mark the center. Line this up with the center of your mold and mark the mold to show where the edge of the circle should be placed.
If your mold shrank when baked, or no longer fits the marette or tool it was shaped from, you can still use it to make pastry cases. Press the center of the paper circle down into the mold using a rounded embossing tool or rounded toothpick and use a blunt ended crewel needle or darning needle to press the edge of the paper circle into the flutes on the side of the mold.
