Mini cylinder, cube & tartlet moulds
There are 22 products.
Mini silicone moulds in cylinder, cube and tartlet shapes make it easy to create petits fours, mousse tartlets and finger food desserts of uniform size. The range goes from cylinder silicone moulds of Ø 3.6 to 7 cm and the «Universo» mould in Ø 5 and 8 cm to the «Cube» and «Cube Mini» moulds, as well as half-round, drop, diamond, spiral and frisbee shapes. There is also the Silikomart Ice 26 mould, the Volupté Mini in a 48-cavity format, a three-piece «Circle» dessert mould and a square mini cake mould for baking.
The cube moulds create crisp edges: «Cube» has 15 cavities with 3.5 cm sides, «Ice 26» has 25 cubes of 3 × 3 × 3 cm and a lid. They are ideal for layered cube desserts, for example mousse with a fruit insert on a financier base.
Tips for mini cylinders, cubes and tartlets
- Freeze mousse and bavarois in the silicone mould for at least 4 hours or overnight, in the «Cube» mould preferably 8 to 10 hours. They will then unmould without marks.
- Cover the frozen tartlets straight away with Mirror glaze and let them thaw in the fridge.
- Place the soft mould on a tray before filling so you can carry it safely to the freezer when full.
- Small cylinders also work as inserts for larger desserts, for example as a fruit core inside a wider cylinder.
Frequently asked questions about cylinder and cube moulds
Can I also use these mini moulds for baking?
Many of them, yes: the Silikomart cylinders, «Universo», «Cube», «Ice 26» and the circle mould withstand -60 °C to +230 °C, the spiral mould -40 °C to +250 °C. The square mini cake mould is designed for baking. Only unmould baked goods once they have cooled completely.
Which cylinder is best for petits fours and which for desserts?
For small bites, choose the 3.6 and 4 cm diameters; for individual desserts, the cylinders of 6 to 7 cm. The Ø 4.8 cm cylinder is 5 cm tall, making it ideal for layered desserts.
More small moulds are waiting in the Mini silicone mould category, recipes in our dessert recipes.