◆ Ice
Rose ice cube mold
Four big rose ice cubes per tray. A food-safe silicone mold you make yourself, petals and all.
◆ Ice
Four big rose ice cubes per tray. A food-safe silicone mold you make yourself, petals and all.
The rose ice cube is the showpiece of a cocktail bar: a full-blown rose about 58 mm across and 28 mm tall, seventeen petals spiralling out from a tight bud, with a flat back so it sits upright in a rocks glass. This mold makes four at a time, each about 41 ml of water, and it works as well for chocolate, soap or wax roses.
Made with our tray mold generator in its flexible silicone tray mode: print the caster, pour a food-safe platinum silicone into it and peel out a flexible four-rose tray. The printed caster never touches food or drink, only the silicone does. Every petal is shaped the way you see it from above, so nothing leans over the petal below it and the ice twists out whole.
Rose ice cube trays are one of the best-selling novelty ice molds, and there are hardly any printable files for them. The zip carries the printed caster exactly as the tool exported it, one rose on its own as an STL, the master uploaded to the tool, and a print and pour sheet with the silicone figure the tool measured.
Shown as a 3D render of the printed caster with ice roses in front, not a photo.
Print the caster as exported, open side up. It is one part, so there are no seams to seal. No supports.
Set it on a level surface. Mix 474 ml of silicone in one batch and pour it into one corner in a thin stream, letting it flow round the raised shapes until it is level with the rim.
Tap the caster on the table for a minute to bring the bubbles up, then let the silicone cure for as long as its datasheet says.
Peel the cured silicone out of the caster. If the silicone's datasheet gives a post-cure, do it, then wash the tray in hot soapy water and rinse it before the first use. That silicone is your tray; the caster is ready for another one.
Boil distilled or filtered water twice and let it cool: that drives out most of the air that clouds ice. Set the tray on a baking sheet and fill each cavity to just below the rim, since water grows about a tenth as it freezes.
Lay a folded tea towel over the top of the tray and freeze for 5 to 6 hours. Frozen from the petals up, the cloud collects at the flat back instead of in the petals.
Let the tray stand for a minute, then twist it at both ends and peel it back from each piece. Store the ice in a freezer bag so the tray is free for the next batch.
Print details
| Cast material | Ice |
|---|---|
| Printed parts | 1 |
| Size (W x D x H) | 138 x 141 x 41 mm |
| Print bed needed | 141 x 138 mm, 41 mm tall |
| Filament | ~177 g |
| Layer height | 0.2 mm |
| Infill | 15% |
| Supports | Not needed |
| Download | ZIP: printed caster (STL) + one rose (STL) + tool master (STL) + print and pour sheet |
| Added | 2026-09-27 |
Pro early access until October 27, 2026, then free with any account.
Like it or post your print on Thingiverse
Make your own tray mold →Made with the free Tray mold generator. Upload your own model and get the same kind of mold built around it, in your browser.
Free for personal use. Selling the pieces you cast needs a commercial licence (Pro or Founder); passing on the file itself is not permitted on any plan. Full terms.
New to casting? Read the ice cube tray mold guide.
Cloud is air and minerals pushed ahead of the ice as it freezes, so they end up in the last part to freeze. Boil distilled water twice and let it cool, fill the tray, and lay a folded tea towel over the top so the roses freeze from the petals up: the cloud then collects at the flat back, where nobody looks.
Five to six hours in a home freezer at about -18 C (0 F), longer under a towel, so overnight is the easy answer. They are ready when the flat back is hard all over. Twist the tray at both ends and peel it back from each rose rather than pushing on the petals.
Yes, with a separate tray you keep for food. Each rose is about 41 ml, so a solid chocolate rose is heavy; for a shell, brush tempered chocolate into the petals twice, chill, and fill with ganache. Tap the tray well so air does not stay between the petals.
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