Place the fondants in the oven, on top of the baking tray, and bake for 10 minutes. The top of the fondants will turn a glossy matte. If the center still appears glossy bake for a further minute or two until it looks matte. Remove and let them sit for 3 to 4 minutes before removing from the moulds. They should come out of the darioles fairly easily, assuming they are well greased, but if they don't use a palette knife and run it carefully along the inside of the mold before turning upside down onto a serving plate.