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Slip Cast Ice Cream Cone?

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Paining it with something like shellac or acrylic sounds good. (Would spraying be better?)

 

How textured is the cone? Do you need to worry about releasing the castings from the mould?

 

If its only mildly textured the slip may shrink enough to use a drop-out mould. Although you may

find that the plaster casting traps the cone itself, which I expect you could destructively remove

without damaging the mould (wait until it fully hardens?).

 

PS Can you clarify if you are trying to make a casting of

- a biscuit cone (which is what I'm assuming)

- a cone with an ice-cream in it

- just the ice-cream

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You might want to fill the cone with something to prevent against collapse, from the weight of the plaster.

 

Also, Peter brings up some good points.  Depending on the type of cone, the castings might not release well, unless it is a two-piece mold.

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A coarse waffle cone may need to be a three piece mold.

It might be significantly quicker, easier and cheaper to add texture to a clay slab then make your cone.

 

If you need to make the ice cream, try adding some things the clay that will burn out. Saw dust may work.

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Benzene: You might want to fill the cone with something to prevent against collapse, from the weight of the plaster.

 

Good point, and you will also want to do this with something fairly dense to stop the cone floating about

in the unset plaster. Damp clay is good, but keep contaminated clay well away from your other plaster. 

 

Cultures vary, but many UK cones have significant detail in the rim.

http://img.21food.com/20110609/product/1306417618307.jpg

If you want to mould this (and the rest of the cone suits a drop-out mould) you may want address this

with a some sort of removable spare. (That needs a picture, ask if you are interested.)

 

I suggest that you

- make a simple drop-out mould of the main body of the cone

- check that the casting does drop-out!

- then, if you would like to share views on multi-part moulds, re-post (with a picture of the cone)

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I think I remember someone doing something similar with metal.  They made a more robust resin prototype out of the original by casting it in something a little gentler on the model and then made a resin prototype out of that.  Alginate, resin, etc are a lot easier to work with for mould making because there are versions out there for a wider variety of applications, different set times and different viscosities.  The other advantage is you then have a robust resin prototype

 

As per Chris's suggestion, I'd recommend the old fashioned, home made, salt and flour play dough as the "ice cream."  I'd also recommend you pack the cone with something.

 

I could see at least three parts, maybe four for your moulds.

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food stylists use crisco for ice cream.  but that might not work either.  why not just build a clay ice cream cone and then use that?    the kids classes at our studio make clay cones with sprinkles that are really cute.  rakuku

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I've cast a cone before (without the icecream!) in a two piece mould. You are right to worry about it getting soggy.! Finally I coated the cone with several layers of polyurethane (oil based) inside and out . It worked. Don't forget to stuff the cone with clay or something before casting.

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Lol I love all the different points of view. This is why this forum is awesome, you get so many varied ideas. It never occurred to me, for example, that they might be casting the ice cream too! And also, my brain assumed waffle cone because that's the kind *I* like.

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Thank you so much everyone for all the help!

I tried making the mold of the cone without anything on it and it turned into a hot gooey mess! While it wasn't very much fun trying to clean up the melted cone parts.... it smelled delicious. 

Luckily the second time around I sprayed a couple coats of lacquer on and filled it with clay and it held up perfectly! 

Also this is the cone I made the 2 part mold for!

https://www.joycone.com/sites/default/files/products/thumbs/Products_400x340_CakeCups_0.png

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