Summer molds and backing cups
There are 43 products.
Summer silicone moulds and baking cups bring lightness to the dessert plate: with moulds shaped like lemons, berries, fruit and vegetables you can create amazingly realistic pastry creations, while colourful cupcake cases give your cupcakes a summery look. Are you looking for moulds to create beautiful cakes and petits gâteaux? In this category you will find everything you need – and even more.
Fruit and vegetables from the silicone mould
A summer classic is the lemon: the Delizia al Limone and Limone 30 moulds, the lemon half and the lemon pastry mould turn lemon mousse into little works of art. The fruity selection continues with strawberry and mango (each with a cutter), raspberry, blackberry, cherries, banana, 3D mandarin, half orange, half apple and half pear, apples and pears, plus the Mela Ciliegia & Pesca and Inspiration Fruits moulds. For the centre of the buffet, the raspberry and the berries also come as a round Ø 18 cm mould – many small berries become one cake to share.
If you want to surprise your guests, choose vegetable moulds: Carota 20, Pomodorino 14, Peperoncino 13, aubergine, artichokes, corn on the cob, peas and tomatoes – from the mini tomato to the 12-cavity mould. Crabs and tentacles suit a seaside buffet or a party by the lake. The range is completed by the Delica mould from Silikomart; the moulds come from Silikomart and Pavoni.
Cupcake cases in summer colours
Our cases dress up your cupcakes beautifully: in pastel, shades of blue, lime green or mint green and yellow, with lemon, leaf, ice cream or tropical leaf prints, or as yellow paper baking cups. That way every batch matches your garden party or barbecue. The cases also work for muffins and small cakes; portion the batter with a scoop and all your cupcakes will rise to the same height.
How to make trompe-l’œil desserts
- Insert first: a core of fruit compote or curd, pre-frozen in a smaller mould, creates the wow effect when the dessert is cut.
- Freeze completely: only thoroughly frozen mousse releases cleanly, keeping details such as lemon zest or the tiny bumps of the raspberry.
- Colour and glaze: coat the frozen fruit with a coloured glaze or velvet spray and add stalks or leaves made of chocolate.
- Thaw slowly: let the desserts thaw in the fridge so the surface stays smooth and glossy.
Frequently asked questions about summer silicone moulds
What mixture are the fruits made from?
Usually mousse, bavarois or crémeux frozen in the mould. Silicone moulds are generally oven-safe as well, so you can also bake small cakes or financiers in them.
What are the cutters with the strawberry and mango moulds for?
They let you cut a matching base of sponge or shortcrust on which you place the frozen fruit dessert. It then stands firmly and gets a crunchy contrast.
How do I clean silicone moulds with fine details?
Ideally with warm water, a little washing-up liquid and a soft brush. Avoid abrasive sponges and let the mould dry thoroughly before putting it away.
You will find recipe ideas on our blog under Pies and desserts, and more summer products, from cookie cutters to cake decorations, in Summer.