Round silicone molds

What makes silicone baking tins so practical?

Silicone molds are incredibly versatile and therefore the perfect tool for a variety of creations. They are ideal for a variety of baked and frozen, savory and sweet dishes. These baking tins are almost indestructible and very easy to use. The material is both cold-resistant and heat-resistant. A general guide value ranges from -40 °C to +250 °C. It can also be changed directly without damaging the mold. The silicone mold is dishwasher-safe, although silicone is very flexible and does not deform during the wash cycle. Even if the silicone is quite crumpled and folded for storage, it always returns to its original shape.

Baking silicone molds are durable, unbreakable, hygienic and inexpensive. The 3D silicone baking mold is the perfect alternative to classic metal baking molds. Unlike these rigid molds, the silicone version can be folded and stored in a small space. What's more, it won't dent, no matter how often you drop it. There is a huge variety of shapes and patterns for silicone molds, which are often more delicate than those made of metal. One particularly big advantage is, of course, the wide range of applications for silicone baking tins. Whether you want to bake a cake, freeze an ice cream or even pour a soap, the silicone can withstand the temperatures and can be easily shaped to remove the finished product completely. It would be unthinkable to get a glacerose out of a metal mold. In addition, silicone molds are designed in such a way that they have a kind of non-stick effect of their own. Small pores make it easy to remove everything from ice cream to cake. Not only do the treats come out without any problems, this non-stick property is also very convenient for cleaning.

Due to the many areas of application, there are also an incredible number of different shapes. You will find everything from small roses and flat slices to large hemispheres. So nothing stands in the way of your goal, whether it's beautiful ice cubes, a cake base, fun cupcakes, an elegant cake decoration, cake pops or a sophisticated patisserie piece.

Tips and tricks - What do I need to bear in mind when using the silicone baking mold?

To ensure safe handling and that the mold stays beautiful for a long time, there are a few small things to bear in mind here too. If the mat is used for baking, you should only touch it with oven gloves, as silicone gets as hot as metal. On the other hand, it cools down a little faster, so you can shape your creations more quickly.

Precisely because there are so many different molds to choose from, you should pay close attention to the baking time. If you use one of the smaller silicone baking tins instead of the normal springform pan, the baking time required will be reduced.

No plasticizers are required for silicone and it hardly ever causes allergies. However, there are substances used in production that should not end up in the end product. However, these are usually completely removed by the manufacturer immediately after production by evaporation. When buying a new mat, you can also do this yourself before first use to be on the safe side. To do this, the mat is heated to 200 °C for 2 hours, cooled, soaked in water with mild soap for 10 minutes and washed. This can also be repeated after a while if desired.

The right time should always be chosen for unmolding. Mousses, creams and ice cream must be well frozen before they come out of the mold. The fridge or just a few minutes in the freezer are not enough. The treat should be frozen thoroughly so that nothing breaks. Baked goods should be treated differently depending on the type. You can often leave it to cool slightly so that it loosens and contracts a little. However, some creations, such as Florentines, are best shaped as soon as they come out of the oven. It is best to think about how the mixture will come out right at the start if this is not part of the recipe.

Silicone is very resistant, for example to high and low temperatures as well as various chemicals and fungi. However, it is unfortunately not cut-resistant. You should therefore never use a knife in it. If, for example, a cake does not come out directly, it is better to use a plastic tool without sharp edges or a spoon. 

How should I clean the silicone mold?

Abrasive sponges or brushes should also not be used when washing. The easiest way to do this is to put the mold in the dishwasher or soak it in warm water with a little mild detergent for a short time. This allows you to quickly wipe off any residue that has stuck or dried out during baking. Then briefly rinse and dry the mold. Unfortunately, lint quickly collects on the silicone surface, which you would of course rather not have in your dessert. That's why we recommend not rubbing it dry with a kitchen towel. Instead, you can tap the mold out on a cloth, let it dry or use a microfiber cloth.

After storing the molds in the cupboard for a long time, it is also worth giving them a quick clean from time to time. If you take them out and the mold feels sticky or has a greasy film, a white haze or dots, this is nothing to worry about. After a quick clean, the mold will be as good as new.

Should I grease the silicone baking pan before baking?

There are very different opinions on greasing silicone baking tins. Basically, the baked goods are easily released from the mold with this material, even without additional fat such as butter or margarine. The pores and surface texture ensure that the baked cake comes out of the mold.

If the tin is greased, as would be usual with another non-stick coating, this can change and damage the pore structure. The next time the cake is baked without margarine or butter, it may not come out completely, even if it is pulled apart and bent. However, the mold will not be unusable. You should then grease it again before filling it with the batter. It should then be cleaned thoroughly with hot water and washing-up liquid.

Which silicone mold for what?

First things first: how you use the silicone mold does not necessarily depend on the mold. If you want a completely flat cake, it can be baked in a mold that is normally used for mousses and jellies. Conversely, you can use cake pop molds for jelly balls to create a great pâtisserie piece. Let your creativity run wild and experiment with the molds! However, there are some types of molds that are particularly suitable for one or the other.

Flat decorations

The round molds in particular offer a large selection of great patterns that are relatively low. These include, for example, the hazelnut, almond or raspberry silicone molds. Small or large circles with these specially shaped indentations make it possible to create surfaces that look like real 3D objects. They are also available as coral, stones or simply as a beautiful spiral pattern. These shapes look particularly great when you fill them with a mousse and then place them on a round cake or tart. To do this, freeze the filled mold so that the solid top can be removed directly and placed on top. The result is a fantastic tart that looks as if it has been decorated with fresh raspberries, crunchy nuts or an elaborate pattern. There is hardly an easier way to decorate.

3D decorations

Silicone molds can also be used to create great individual decorations. A particularly beautiful forest can be created with the mushroom mold, for example. Small smooth stones are also suitable. Instead of laboriously modelling, the mixture can be filled in directly. Once it has been removed, all you need is the right color and the decorations can be added. Small balls and hemispheres can also be used to create pretty decorations.

If you want to create desserts for certain celebrations, the silicone baking molds have just the right thing. While small egg-shaped cakes can be baked for Easter, there are various spooky designs for your party buffet for Halloween. There is also a suitable motif baking tin for football fans, so you can create a beautiful football, for example.

Versatile patisserie

Silicone molds are the perfect helpers for sweet and creative patisserie. Different molds allow you to make great-looking and unusual creations. The molds can also be optimally combined to make a multi-layered dessert. Small hemispherical and spherical shapes are particularly practical for this, and donut-like indentations are also handy for freezing mousse, ganache and jelly. These individual pieces can be easily removed from the mold by bending them, after which they can be used in larger molds. To do this, put some filling, for example mousse, cream or ice cream, into a slightly larger mold. Large hemispherical shapes, flowers, modern shapes such as ovals, diamonds, dented balls, beautiful twisters and domes are suitable for this. Then press in the small frozen balls or donuts and cover them with more filling or sponge cake, depending on the creation. This will not only give your treats a beautiful exterior, but also an exciting interior. You can also find examples of such recipes on our blog.

Special creations

There are also suitable molds for some well-known creations. These include the Babà and Bavaria molds, which can be used to easily make cakes for baba au rhum, a dessert soaked in alcohol. If desired, the cake can also be soaked in the mold. To do this, you should remove it once beforehand and clean the silicone mold. This prevents the treat from sticking afterwards.

Other classic creations can be made using the St. Honoré mold, for example. Instead of having to precisely dress the mousse, it can be filled, frozen and turned out directly. Easter desserts are made with molds for domes, Easter eggs and Easter cakes. You can create lots of sweet eggs in no time at all. The various rose shapes also look particularly beautiful. In some cases, it is a good idea to pour a liquid over them, as this runs down the petals nicely.

The bases for crispy tartelettes are also baked in no time with a silicone baking tin. The handling is simple. In contrast to the procedure for filling with liquid dough, the mold is not yet placed on a rack, but first on a flat surface. The shortcrust pastry is rolled out evenly and the appropriate circles are cut out. The dough circle is pressed into the cavity by hand or with our suitable tool. To prevent the sides from folding in, the dough is weighted down with dry beans or baking balls. A good tip: If the balls start to bake, place a piece of baking paper between them at the beginning. This makes it easy to separate the dough from the baking paper. The baked tartelette bases should barely stick to the baking tin. If you turn or lift them out while they are still warm, they should not tear or break. This is how to make perfect tartelettes from your own oven.

Cake pops are another great creation. These are small cake balls on a plastic stick or wooden stick that can be wrapped and decorated as required. To make them, pour some cake batter into the cake pop mold. It is best to place this on a baking tray or, better still, a cake rack so that nothing leaks out during transportation to the oven. It is particularly important not to fill the tin to the brim. During baking, the dough rises and fills the cake tin. The cake can then be easily removed when the two parts of the tin are pulled apart. The cake pops are then pricked with a wooden stick and can easily be dipped in cake melts, couverture or icing. If the cakes don't quite want to stick to the stick, there is a trick to holding the stick in a little liquid chocolate beforehand and then sticking it directly into the ball. This ensures that the cake sticks to the lollipop stick without any problems.

The Florentine baking tin is very special, but also incredibly practical. It can be used to reheat previously cooled and portioned caramel with flaked almonds so that it melts into perfect Florentines. This is where the heat resistance of well over 200 degrees comes into play. If you want the cookies bent, you should remove them from the tin while still warm. Do not use any sharp or pointed objects, as this could damage the silicone mold. However, you can simply place them over a suitable surface, for example a baguette baking tray, and due to their flexibility, it is sufficient to lightly flick the back of the silicone baking mold so that the slightly cooled biscuits detach and fall out. This means that no heavy soiling remains and the mold can simply be rinsed out.