Savarin, baba & mini bundt moulds
There are 6 products.
Babas, savarins and mini bundt cakes are small yeast dough and sponge classics that turn out especially even in the right silicone mould. In this category you will find silicone moulds by Martellato: a large baba mould and a small one with 11 cavities, mini bundt moulds in the Classic version with 8 cavities of Ø 5.5 cm, Modern with 6 cavities of Ø 7 cm and Mix with 6 cavities of Ø 7.5 cm, plus a brioche mould with 6 cavities of Ø 8 cm.
Tips for yeast dough, syrup and glaze
- Soaking: dip rum babas while still warm in lukewarm rum or lemon syrup until they are completely saturated.
- Room to rise: for yeast dough, lightly grease the silicone mould and only fill it halfway so the dough has enough space.
- Stable base: place the mould on a baking tray or rack before filling, so you can slide it safely into the oven.
- Decorating: once cooled, dust mini bundt cakes with icing sugar or coat them with chocolate glaze.
Frequently asked questions
What is the difference between a baba and a savarin?
Both are baked from the same light yeast dough and then soaked in syrup. A baba is shaped like a small cork or mushroom, while a savarin is a ring whose centre is often filled with whipped cream and fruit.
Are the moulds also suitable for savoury recipes?
Yes. The Ø 8 cm brioche mould can also be used for savoury mousses, vegetable preparations, terrines or modern starters. Mini bundt cakes made with cheese or bacon also make tasty aperitif bites.
More moulds are waiting in our Individual dessert moulds category and in our Mini doughnut, savarin & bundt moulds category. For inspiration, browse our cake recipes.