The “Moules à manqué” category brings together emblematic French pastry molds, used for a wide variety of moist cakes, sponge cakes, yoghurt cakes, brownies, layer cakes or entremets montés. Their simple shape, generally round and tall, makes them a versatile choice for all pastry bases.
The mould is distinguished by its straight or slightly sloping edges, generous depth and excellent heat distribution. It allows even baking, ideal for well-risen cakes, with no overcooking of the edges or raw core. This type of mold is a benchmark for both professional use and home baking.
It is appreciated for its stability, its ability to hold liquid or aerated doughs, and its compatibility with a wide range of recipes. Whether you’re making a base for filling, an entremets to assemble or a simple, moist cake, the cake tin guarantees an even, clean result that’s easy to unmold.
Available in different heights and diameters, the mould can be used with a fixed or removable base, depending on preference. They are generally made of stainless steel, aluminum, coated steel or tinplate, robust materials that ensure durability and performance.
With a good cake tin, you lay the foundations for a successful cake, both visually and in terms of taste. It’s an essential tool in any pastry kitchen, for everyday use as well as for special occasions.