Silicone baking moulds

Silicone baking moulds make shapes possible that are almost impossible with a tray or cake ring: perfect hemispheres for hot chocolate bombs, mousse desserts with a mirror-smooth surface or desserts that look just like real cherries. We stock more than 400 silicone moulds and mats – for cakes and patisserie as well as for chocolate, mousse and ice cream. Everything ships from our own warehouse: order by 4 pm and your parcel leaves the same day by Swiss A-Post.

Which silicone moulds do we stock?

• Hemispheres & spheres: hemispheres from Ø 2.5 to 8 cm, including Silikomart, and sphere moulds from Ø 15 to 60 mm – for chocolate bombs, mousse domes, cake pops and filled chocolates.
• Patisserie silicone moulds: financiers, madeleines, éclairs, tartlets Ø 5 and 6 cm, brioche, bordelais (canelés), charlottes, mini dessert rings and mini Bundt cakes – the shapes for fine individual pastries.
• Food silicone moulds: cherries, strawberry and mango with cutter, half apples and pears, tomatoes, hazelnuts, coffee beans or vanilla pods, for trompe-l'œil desserts that look like real fruit at first glance.
• Cake silicone moulds: round moulds from Ø 12 to 18 cm, yule log, rounded cylinder and layer cake moulds for entremets and small cakes.

On top of that there are moulds for chocolate bars and slabs, macaron mats and silicone moulds for tuile decorations (Hüppen) such as fishbones, feathers, butterflies or coral. You will find the full range of mats for these wafer-thin garnishes under Hüppen mats.

Using silicone moulds properly – tips from our bakery

• Tray first, then fill: silicone is soft. Place the mould on a baking tray or rack before filling it, otherwise the batter will spill when you move it.
• Grease only when needed: for cake batter and delicate motifs a light coat of butter helps, with a little flour for fine detail. For mousse, ice cream and chocolate, keep the mould clean and dry.
• Unmould mousse frozen: freeze mousse desserts overnight and push them out while still frozen. Edges and details stay sharp, and the glaze sets evenly on the cold surface. Our recipe cherries with mirror glaze shows how this works for a fruit-shaped dessert.
• Spread tuile paste thinly: sweep a palette knife across the mat, scrape off the excess and peel the tuiles off while still warm – that way they can still be bent.
• Treat it gently: no knives in the mould and never place it directly on a hob or flame. Wash with warm water and a mild detergent, and follow the manufacturer's instructions.

Frequently asked questions

Do I need to grease silicone moulds?

For very sugary batters or fine motifs, yes, lightly. For mousse, ice cream or chocolate, no – the dessert releases on its own thanks to the silicone, especially when frozen.

Can I pour chocolate into silicone moulds?

Yes, it works well for bars, slabs or hemispheres. If you want high-gloss pralines, polycarbonate chocolate moulds are the better choice, as silicone gives chocolate more of a satin sheen.

Which mould is best for hot chocolate bombs?

Hemispheres of Ø 5 to 7 cm are ideal: two halves make a ball that fits nicely into a mug.