Hemisphere & sphere moulds
There are 40 products.
Silicone hemisphere and sphere moulds are among the most versatile moulds in patisserie. Hemispheres turn into dome desserts, filled individual mousses, bombes and inserts; two hemispheres together form a sphere. In this category you will find hemispheres from Ø 2.5 to 11.5 cm, spheres from Ø 2 to 6 cm, professional sphere moulds, domes, the Globe 26 from Silikomart and cake pop moulds.
The range at a glance
The Silikomart hemisphere series covers Ø 3, 4, 5, 6, 7, 8 and 11.5 cm, complemented by Martellato moulds such as the Ø 2.5 cm hemispheres with 28 cavities or the Ø 8 cm hemispheres with 5 cavities. For whole spheres there are the Pavoni professional sphere moulds of Ø 25, 35, 45 and 55 mm as well as sphere moulds of Ø 20, 50 and 60 mm. They are joined by domes such as the Ø 18 cm dome, the curved dome or the Ø 4 cm dome, the 3D Sphere Twist mould, the hemisphere jelly mould with 24 cavities and two dessert sets with a casting or chocolate mould of Ø 15 cm. Cake pop moulds come from Birkmann with 20 cavities and from Decora with 18 cavities of 4.2 cm, among others.
Choosing the right size
- Ø 2–4 cm: praline centres, jelly spheres, inserts for small tartlets and decorative spheres.
- Ø 5–8 cm: individual portions, mousse domes and chocolate bombes.
- Ø 11.5 cm and larger domes: desserts to share and inserts for dome cakes.
Ideas for spheres and domes
- Mousse bombe with a core: place a frozen Ø 25 mm sphere of fruit jelly in a Ø 7 cm hemisphere and top up with mousse.
- Cake pops: the silicone cake pop mould with 20 cavities of Ø 3.5 cm comes with 20 lolly sticks; find recipe ideas on our blog under cake pop recipes.
- Globe as an insert: the Globe 26 works for biscuits and desserts and can be used as an insert for the Silikomart Stone 85 mould.
- Fruit jellies: the hemisphere jelly mould makes jelly pralines and fruit jellies of even size.
Matching moulds for dome cakes and chocolate
For large aluminium dome cakes see our Hemisphere & dome tins category, and for hollow chocolate shells our Half-sphere chocolate moulds category. Fillings and inserts are made with the moulds in our Silicone insert mould category. Combined, a mousse core from a silicone hemisphere and a thin chocolate shell create a dessert with a surprise.
Frequently asked questions about silicone hemisphere moulds
How do I release mousse cleanly from a hemisphere mould?
Freeze the filled mould completely and push the dessert out while frozen. The dome stays smooth and can then be glazed.
Can I bake in these moulds too?
Yes, but the temperature ranges vary by model: the Ø 3 cm (24-cavity) and Ø 4 cm (15-cavity) hemisphere moulds can be used from −40 °C to +250 °C, the Sphere Twist from −40 °C to +230 °C, the hemisphere set with chocolate mould from −60 °C to +180 °C. That makes the moulds suitable for sponge, cake pops and small cakes as well as for the freezer.
What can I fill the professional sphere moulds with?
With ganache, mousse, ice cream, fruit jelly, confectionery or lollipop mixture. Fill with a piping bag; for frozen inserts, put the mould in the freezer for at least two hours.
All other moulds for mousses, entremets and patisserie are in our Dessert silicone mould category.