Bring your butter to room temperature, and scoop it into the mold with a spoon, making sure to get out all air by tapping it a few times on the counter and pressing the butter into all areas of the mold. Take a straight edge spatula (one like cake decorators use to ice a cake) and scrape the excess off the top. You must place the mold into the refrigerator until set.
Pop the piece out by gently holding the mold with your thumbs on top and fingers on the bottom of the mold and flexing it out and up onto a piece of wax paper.
Real butter works best, but you can use a stick margarine as long as it will get firm again once it is back in the refrigerator.
To store, line a container with waxed paper and place the butter pats in one by one then cover them with another sheet of waxed paper. Put the cover on the container and place back into the refrigerator.
You can only make butter pats using a mold cavity 1 to 1 1/2 inches wide and no more than 1/2 inch deep. A small flower or something like that is perfect.
Don't choose a mold to make butter pats with a great amount of deep detail.