This dariole mould is a classic French styled mould. It was popular for making an old fashioned style cream horn.
This style is very hard to find these days, but is the same shape used to make the ENGLISH madeleine (sponge cake dipped in red jam and rolled in coconut) The english madeleines shown were made in the large dariole mould, but you could make them in the smaller mould and just reduce the cooking time if you prefer, You can find my recipe and photos showing how to make these here :
The dariole mould is also popular for making castle puddings, ice creams, parafaits and many other sweet and savoury recipes. We have now introduced this silicone bakeware mould in two sizes. The LARGE dariole (standard size) has 8 cells in the mould and the SMALL dariole has 12 smaller cells.
cell size : 26mm dia across base, 43mm across the top and 48mm deep
overall mould size : 300 x 178mm
Liquid volume of each cell is 47ml
For full instructions on use of silicone moulds, please see our FAQ's
These moulds are very flexible and need to be used on a baking tray for support.
Super for making jelly shots - have a look at the Bicardi and Mandarin ones on our blog here http://siliconemoulds.blogspot.com/2011/07/bicardi-mandarin-jelly-shots-fly-me.html
Try pouring a two tone colour cake (and marbelising the two colours together with a skewer). Ideal for baking cakes, making jellies, pates, mousses - or even soaps !
Flexible - fold it or roll it !
Non Stick
Wipe clean - or wash in dishwasher or soapy water.
Dishwasher, Microwave, Oven and Freezer Safe
Does not absorb smells or taste
Heat temperature tested from +26degC to -6degC
FDA and CE approved
All of our flexible silicone moulds are graded for food use and suitable for use in your freezer and oven. Unlike most cookware, all of our moulds are versatile enough to be used for craft uses such as soaping and candle making.
That means, should your application suit - you can use our soap molds for food use in your kitchen ...... or our cake moulds and trays for your soaps and candles.
