Moulds

Brioche moulds are special moulds for making the breads called brioche in.You can make brioche without them, but you won't get the classic "brioche à tête" form. They are round, with fluted, sloping edges, and wider at their top than at the bottom. They a...

Butter moulds are used to make portions of butter either more decorative for a pleasing effect, or to make them into a standard-sized shape for sale. Most made now are just stamps for pressing a design into the top of butter. Some butter moulds would...

A Chinese pretzel iron is a version of a rosette iron that tends to have somewhat larger patterns available and be somewhat "deeper" in its height. They can be hard to find, so most people use rosette irons instead. You use one with the exact same...

A Dariole Mould is a cylinder-shaped mould for baking or moulding. They are shaped like a small drinking goblet or, as Alan Davidson puts it in his "The Penguin Companion to Food", "small flowerpots." Though usually round at the bottom, you may occasionally...

Egg Corrals © Denzil Green An Egg Corral (aka Egg Ring, Pancake Ring) is a steel round ring, about 3 1/2 inches (9 cm) wide, used to contain and mould eggs while cooking them. They can be used in a frying pan to shape perfectly rounded fried ...

Flan Moulds are moulds for making Spanish-style flans in. They come in various sizes and are made from various materials. Oval ones with tall sides are made of aluminum; you improvise covers with tin foil. Stainless steel ones tend to be round,...

Jelly Mould © Denzil Green A Jelly Mould is a tool for shaping savoury or sweet gelatin or aspic dishes in. Once set and turned out of the mould, the jelly is meant to retain the shape of the mould. Jelly Moulds can be made glass, metal or ...

Kaiser Rolls have to have a swirl on the top of them to be regarded as a Kaiser Roll by anyone. Sure, they will taste the same without it, but if you hand someone a roll with a perfectly rounded top, with no classic five-spoked swirl, and tell them...

Panettone Moulds are baking tins with very high, fluted sides used for baking the Italian Christmas bread called "Panettone" in. Many are actually made of tin, and so are not dishwasher safe. You can also get disposable ones made of stiff parchment...

Pâté Moulds are for shaping pâtés in. They can be oval, or a long and narrow rectangle. There are no standard dimensions or volumes; you can even get mini ones now. They can be made of copper, non-stick coated metal, stainless steel, ceramic, tin...

A rosette iron is a metal rod with a heat-proof handle. At the other end of the metal rod, you screw patterned, open moulds onto. The patterned moulds are referred to variously as moulds, irons and patterns. They all tend to be quite decorative. They...

Timbale Moulds are a tall moulds used to make timbales in. Most usually, the moulds are shaped like a tall drum that tapers toward the bottom (a Timbale drum, to be precise.) Some of the moulds you actually cook the food in; others you press the...