Silicone moulds

Silicone moulds are essential in patisserie: they bend, so mousse, ice cream and bakes release cleanly, and they work just as well for baking as for freezing. In this category you will find more than 350 silicone moulds, from small half-spheres to round moulds for a whole cake.

Which silicone moulds do we stock?

• Patisserie basics: half-spheres from 2.5 to 8 cm in diameter, including Silikomart, plus spheres, cylinders, tartlets, bars and éclair moulds.
• Round moulds for cakes and entremets: from 12 to 26 cm in diameter, plus log, charlotte and layer cake moulds. See the full selection under round silicone moulds.
• Classic small bakes: doughnuts, mini bundt cakes, financiers, madeleines and Bärentatzen, florentines, brioches, bordelais and pandoro.
• True-to-life shapes: cherries, blackberry, strawberry and mango with cutter, half pear, half apple, hazelnut, coffee bean or vanilla pod – for desserts that look like the real fruit.
• Hearts and seasonal shapes: heart-shaped silicone moulds for Valentine's Day and weddings, pumpkins and skulls for Halloween.
• For chocolate and ice: chocolate bar moulds, mini chocolate bars and a large ice cube mould. There are even baking mats for dog treats.

For wafer-thin, crisp decorations there are dedicated stencil mats in many designs under decorative mats for Hüppen. Our article Hüppen tuiles – edible décor for plates and desserts shows how to spread and bake the batter.

Tips from our bakery

Tray first, then fill: place the silicone mould on a flat baking tray or rack before filling it. It stays stable and goes into the oven or freezer without bending.

Mousse and ice cream: pipe the mixture in, level it with a palette knife and freeze overnight. Once frozen solid, even fine shapes such as cherries or hazelnuts come out flawlessly. See how it looks with a glossy coating in our recipe Cherries with mirror glaze.

Bakes: leave cakes to cool in the mould for a few minutes before releasing them. While hot, the sponge is still soft and tears easily. If you would like to practise patisserie with expert guidance, take a look at our patisserie courses in Adliswil.

Care: wash new moulds in warm water with a little washing-up liquid before first use and let them air-dry – a tea towel leaves fluff behind. Never cut inside the mould and avoid sharp metal spatulas: silicone is tough but not cut-proof. For temperatures, follow the specifications for each individual mould.

Frequently asked questions

Can a silicone mould go in the oven and the freezer?

Yes, that is exactly what it is made for. Check the maximum temperature stated for each mould and only handle it with oven gloves after baking.

Which moulds are best for getting started in patisserie?

Half-spheres and small round moulds. They make it easy to produce mousse cakes, ice cream balls and little bakes, and the mould gives you a smooth surface even without much practice.