Lemon Cake


The lemon cake is a classic in French pastry. Widely appreciated, it will delight everyone’s taste buds. Want to add a touch of originality to your dessert? Create a dessert with lemon ice cream and choux pastry, all in the Silmaé 3D lemon mold.

Inspired by this 3D lemon pastry? Find the recipe by Jean-Thomas Schneider here.

Honey & Pineapple Cake


While lemon cake is a great classic, it’s sometimes good to venture a bit and discover new flavors. For this reason, we offer you a cake composed of almond financier, pineapple cream, lime crème brûlée, honey mousse, and mango coulis. To top it all off, mold your dessert in our individual hive molds or in our shareable honeycomb mold.

Check out the complete recipe.

Reimagined Tarte Tatin

The traditional Tarte Tatin, yes, but reimagined! In this version of the tarte tatin, we suggest keeping the traditional flavors of it. Apple, vanilla, caramel, it’s all there! Just add crunch with a Breton shortbread and a Namélaka vanilla & white chocolate cream. For this pastry, a cylinder mold is enough to shape your tatin caramel.

Find the complete recipe by Samuel Denis.

Sparkling Heart

You don’t have to wait for Valentine’s Day to bake heart-shaped pastries. Make a delicious and refined cake: almond and vanilla biscuit, strawberry compote, and champagne mousse, Chef Pierre-Edouard Banry’s sparkling heart takes you off the beaten path with its original mousse and attractive shape. For a beautiful 3D effect, use Maé Innovation® 3D heart molds.

Find the complete recipe by Chef Pierre-Edouard Banry.

Giant Madeleine

Still in the category of revisited classics, discover the recipe for the giant madeleine. Preserve the good taste of your childhood madeleine with an extra touch of indulgence thanks to the chocolate shell by Chef Mathias Gautron. For easy demolding, use Maé Innovation® giant madeleine molds.

Discover the recipe for the Giant Madeleine by Mathias Gautron.

Choosing the Right Shape and Size of Silicone Mold

Mini molds, individual molds, shareable molds… it’s sometimes difficult to make a choice. Here’s a quick reminder of the uses of our different types of molds.

  • Individual molds are perfect for making individual pastries and cakes such as madeleines, muffins, financiers, and many more…
  • Shareable molds are suitable for larger preparations for several people. These molds are recognized because most often they have only 1 cavity.
  • Mini molds are ideal for preparing petit fours or sweet treats. Make the most famous bite-sized treats with mini financiers, mini cannelés, mini madeleines, or even mini savarins.

Why Choose Silmaé Silicone Molds for Your Cakes?

Silmaé professional silicone molds are perfect for all your cakes:

  • Premium food-grade silicone for intensive use
  • Resistant to temperatures from -45°C to +280°C
  • Easy demolding
  • Made in France
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