Individual dessert moulds
There are 100 products.
Individual dessert moulds are multi-cavity silicone moulds for petits gâteaux: mini entremets, small mousse cakes or inserts. In one go you get six, eight or more portions of exactly the same size – ideal for a dessert table, a wedding or an elegant dinner at home. Here you will find modern moulds such as Stone, Essenziale, Truffles, Vela, Bloom, Vega, Cloud, Volupté and Diamant, plus cylinders, cubes, pyramids, triangles, squares, Universo, Decor Round, quenelle and charlotte moulds.
Moulds for every dessert style
Geometric and modern: cube, square and bar moulds such as Cube, Cube Mini, SF 104 Cubo or Rhombus, plus pyramids, triangles, Modern Triangle and Gemstone. Universo comes in several diameters and Truffles in versions from Truffles 5 to Truffles 120, so you will find the right size for both buffet and plate.
Classic round shapes: cylinders in various diameters, conical round shapes, half-round, cup and Frisbee moulds – you will find a wide choice in Cylinder & round tartlet moulds. Dessert rings in several sizes complete the range for petits gâteaux with a base.
Playful and floral: roses, rose bouquets, daisies, Medusa flower, flowers, shells, Calipso shells, Coco sea urchin and Wellen Vibes (waves) – ideal for spring desserts, Mother’s Day and weddings.
Pastry classics: babà moulds in small and large, mini bundt cakes (classic, mix and modern), brioche, St Honoré, quenelle, charlotte and truffle moulds such as Truffles or Dolce Tartufo. Design lovers will choose Parfum 110, Miami, Slake, Turn, Ice 26, Delica, 3D Barquette or 3D Marquise.
Tips for petits gâteaux
- Fill with mousse almost to the rim, press in the insert and finish with a disc of sponge or shortcrust.
- Freeze inserts such as a fruit core or crémeux separately in a smaller mould so they keep their shape when you put them in.
- Freeze, unmould and glaze while frozen, or spray with velvet spray.
- Serve on pastry boards.
Hemispheres and spheres are in Hemisphere & sphere moulds, moulds for whole cakes in Silicone entremet moulds, extra-small moulds in Mini silicone mould.
What to look for when buying
Pay attention to the number and size of the cavities: moulds with many small cavities are practical for a dessert table, while a plated dessert calls for fewer, larger ones. Smooth surfaces are especially suited to mirror glaze, whereas textured designs such as Stone, Cloud or Vela look striking even without glaze. If you are planning inserts, choose a main mould and an insert mould that fit together, for example a large and a small cylinder. Also check the depth of the cavities: shallow moulds suit petits gâteaux on a shortcrust base, while tall cylinders suit layered desserts with mousse, crémeux and a crunchy layer.
Frequently asked questions
How much mousse do I need per mould?
The volume per cavity is given for each product. Add about 10 % so the cavities are filled to the rim.
Can I bake in these moulds?
Yes, the silicone moulds are oven- and freezer-safe, for example for small cakes, financiers or sponge bases.
How do I keep sharp edges when unmoulding?
Let the petits gâteaux freeze completely and peel the silicone mould away carefully from the edge instead of pushing the dessert out. That way edges and patterns stay crisp.