Assorted silicone moulds

Silicone moulds for cakes, desserts and chocolates come in over 200 shapes and sizes here; this section holds everything that is not round, rectangular or heart-shaped: éclairs, gugelhupf, fruit, bars, tartlets and seasonal motifs.

What is in this category?

The choice runs from classic patisserie shapes such as éclair, financier, madeleine, sponge finger and brioche, through domes, cylinders, doughnuts and gugelhupf, to fruit such as strawberry, mango, cherry, banana and mandarin. There are also chocolate bars, mini desserts and Silikomart moulds. For the seasons there are Halloween pumpkins, fir trees, Christmas trees and St Nicholas. Some moulds come with a matching cutter, such as mango and strawberry.

Using silicone moulds properly

Stand the mould on a tray or rack before filling so it stays stable. Fill with mousse or cream, level it and freeze it, and the pieces release cleanly. Silicone is flexible: gently push the mould from underneath instead of using a knife. Wash in warm water with washing-up liquid and dry thoroughly.

Frequently asked questions

Which mould suits which dessert?

For mousse and entremets, domes, cylinders and squares are practical. For bakes such as éclairs or financiers, check the number of pieces and size in the product name. Looking for round, rectangular or heart-shaped? See the round, rectangular, square and heart-shaped silicone moulds.

Are silicone moulds suitable for chocolate?

Yes, several moulds are made for chocolate bars and chocolates. For an overview, see the silicone moulds category.

Where can I learn patisserie?

On our patisserie courses in Adliswil. An idea for silicone moulds: cherries with mirror glaze.