Silicone Moulds
6 cell CYLINDER Silicone Cake Baking Mould - Mini Wedding Cakes
6 cell CYLINDER Silicone Cake Baking Mould - Mini Wedding Cakes
6 cell CYLINDER Silicone Cake Baking Mould - Mini Wedding Cakes
6 cell CYLINDER Silicone Cake Baking Mould - Mini Wedding Cakes

6 cell CYLINDER Silicone Cake Baking Mould - Mini Wedding Cakes

(1 Review)
£6.99
Inc. 20% VAT
£5.83 exc. VAT
333 in stock, immediate despatch
–
+
Weight
180 g
Model
SJK-N001
Product info

These registered design 6 cell cylindrical silicone bakeware moulds are suitable for many uses. They were made with fondant covered mini wedding and celebration cakes in mind, but are also ideal for fondant fancies, frozen desserts, candles and soaps !

Try making enormous marshmallows for toasting over an open fire or on a stove !

Yes - the sides on this are VERTICAL with no slope.

The recipe used to make the mini fruitcakes / Christmas cakes shown can be found here : 

Overall mould size : 235mm x 160mm
Individual cell size : 50mm x 50mm (2" dia and deep)
Liquid volume per cell : 100mls

Like all our silicone bakeware molds, these are made from 100% food grade silicone

They are suitable for use in the oven, microwave, dishwasher and freezer from -60deg C to +260deg C

Although this mould was designed for use with chocolate, it can be used with many other materials such as hard / boiled candy, soap, resin, wax, ice, concrete and other mediums.

Delivery & Returns

We endeavour to try and dispatch all orders placed before 12noon on the same working day.
Shipping options available to you will be shown at checkout.

Free shipping within the UK is available on small orders £25 and above by second class post and larger orders over £50 to mainland UK (Excluding Highlands and Islands) by courier.

DELIVERY TIMES

1st Class post - UK, an average of 1 > 2 working days from dispatch
2nd Class post - UK, an average of 2 > 4 working days from dispatch
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Economy Courier, to UK Highlands and Islands - an average of 3 > 5 working days from dispatch
Next Working Day Courier - next working day from dispatch (note - must order by 12 noon or confirm by phone)

Air Mail to Europe, an average of 7 > 14 days
Courier Parcels to Europe - average of 2 > 7 days
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Air Mail to Rest of World, an average of 7 > 21 days (can be very variable depending on location) - 2kg maximum

Please note - Parcels to Rest of World over 2kg need to be manually packed, measured and weighed before shipping costs can be obtained.

RETURNS

Returns of unwanted items are only accepted if goods are in new, unused condition, in original packaging and fit for resale. Please return within 14 days of purchase. Shipping costs are not refundable. Statutory rights are not affected.

Customer Reviews (1)
Write a Review and share your opinions!
1 Review:
Stuck
Rating:
17 February 2019  | 

Bought these mounds for baking mini Madeira sponge wedding cakes. Followed instructions implicitly . Left to cool before removing and greased the interiors slightly. However non turned out without sticking and leaving 1/4 sponge behind. I think this design not suitable for sponge .

 
Was this helpful to you?  Yes  /  No

Response:

When greasing the inside of moulds, we advise using butter rather than margerine - or even cake release spray.

Straight sided moulds often mean "squashing" a cake when trying to press out. For this reason, I line the base with the cut out centre of a cupcake wrapper and a little strip of baking paper round the edge. Wehn cake is cooled,simply give the baking paper a gentle tug and the whole cake slides out easily with zero damage

Customer reviews
Write a Review and share your opinions!
1 Review:
Stuck
Rating:
17 February 2019  |  Charlotte

Bought these mounds for baking mini Madeira sponge wedding cakes. Followed instructions implicitly . Left to cool before removing and greased the interiors slightly. However non turned out without sticking and leaving 1/4 sponge behind. I think this design not suitable for sponge .

 
Was this helpful to you?  Yes  /  No

Response:

When greasing the inside of moulds, we advise using butter rather than margerine - or even cake release spray.

Straight sided moulds often mean "squashing" a cake when trying to press out. For this reason, I line the base with the cut out centre of a cupcake wrapper and a little strip of baking paper round the edge. Wehn cake is cooled,simply give the baking paper a gentle tug and the whole cake slides out easily with zero damage