Two upright cylinder cavities, each 80 mm internal diameter and 60 mm deep, cast on a 200 × 110 mm platinum-silicone slab 5 mm thick. The straight-wall geometry and 1° draft demould Charlotte mousses and tall pudding pots without slumping the rim during a freezer set. Same cavity doubles for cold-process soap bar pucks and salt-block ice cylinders thanks to the −40 °C tolerance. Independent dessert studios and cold-process soap makers order from 300 trays with a brand-tinted Pantone match.

Round 22 cm silicone cake pan with a stainless-steel ring rolled into the rim that stops the wall from collapsing when carrying a 1.4 L liquid sponge batter. Pan depth 6 cm clears a tall chiffon rise without the top doming over the rim. Body silicone is platinum-cured at Shore A 50; tested through 3000 release cycles with no batter cling. Home bakeries and ghost-kitchen dessert brands order from 500 units with the buyer’s brand colour matched.

A single-pour platinum-silicone mat carrying 12 hemisphere cavities, each 50 mm wide and 25 mm deep. Wall thickness 4 mm holds shape on a perforated rack so a 4-cm mousse dome demoulds cleanly without flour. Operating range −40 °C to +230 °C covers freezer-set Charlotte and convection-baked Madeleine mix. Food-contact silicone meets FDA 21 CFR 177.2600 and LFGB §30/31. Wholesale buyers (patisseries, hotel banquet kitchens, monthly dessert subscription boxes) order from 500 trays at custom Pantone tints; OEM laser logo on the underside available at 1000 trays.

Cyclone-pattern bundt mold with 12 spiral flutes from rim to base over a 24 cm rim and 9 cm vertical depth. Each spiral undercut sits at 4 mm radius — deep enough for sharp definition on a glazed pound cake but shallow enough that the bundt releases without snapping a flute. Central chimney 6 cm wide bakes the cake through evenly at 170 °C without the dense centre that plain round pans give. Steamed cakes also benefit from the flutes acting as condensation channels. Hotel breakfast buffets and chain bakeries order from 500 molds.

Eight ice-cream-cone-shaped cavities, each 35 mm long and 18 mm wide, on a 120 × 90 mm silicone mat. Two cone styles alternate — waffle texture and smooth cup — so a baker decorates four cupcakes in a set without two identical toppers. Cavity depth 6 mm holds enough mass for the fondant to stand upright on a buttercream tower. Used by birthday-party caterers and pre-school nutrition stylists; available with the buyer’s logo embossed on the mat between cavities from 1000 mats.

A 270 × 60 mm silicone strip carved with a continuous leaf-wreath border at 1.5 mm relief. Strip length wraps a 25 cm tier in one piece without a seam join — the geometric reason cake decorators choose this over short stamp molds. Relief depth 1.5 mm is tuned for gum paste at 1 mm rolled thickness so the leaves come out crisp without tearing on lift. Wedding-cake studios, hotel-banquet pastry teams and licensed wedding-cake academies are the typical buyers; OEM extension to 350 mm length available for 30 cm tiers at 500-mold MOQ.

Six rose-bloom cavities, each 30 mm wide and 12 mm tall, with petal-layer geometry sculpted from a hand-carved master so the petal undercuts read sharp on both gum paste (cake) and clear casting resin (jewellery). Food-grade certification means the same mold sells through sugarcraft retailers and craft-resin retailers — a rare double channel. Operating range −20 °C to +200 °C handles oven-cured fondant and oven-cured resin both. Wholesale buyers split between cake-supply distributors and craft-store chains; co-brand sleeve from 1000 molds.

Ten leaf cavities on a 150 × 90 mm slab cover oak, maple, fern, ivy and rose-leaf shapes in five sizes from 20 to 60 mm. Each cavity carries vein detail at 0.3 mm depth — sharp enough to read on a 1 mm gum paste leaf but shallow enough that leaves release without snapping at the stem. The multi-variety design means one mold replaces five single-shape molds in a sugarcraft kit — the inventory reason wedding-cake academies stock it. Co-brand sleeve and academy-curriculum tie-in available at 800-mold MOQ.

Nine lollipop-disc cavities on a 200 × 150 mm slab, each 30 mm wide and 8 mm deep, with a 3 mm stick-channel running into each cavity from the slab edge so the buyer drops sticks before pouring without alignment fiddling. Shape mix — heart, daisy, teddy, star — covers Valentine, Mother’s Day, birthday and Christmas occasions from one SKU. Used with isomalt or hard candy at 145 °C pull, and with chocolate at 32 °C tempered pour. Birthday-favor distributors and chocolatier studios order from 600 molds with the buyer’s logo etched along the slab edge.

Six cavities on a 140 × 100 mm slab — three leaves at 40 mm and three tree-stump shapes at 25 mm diameter and 15 mm tall. The stump cavities carry growth-ring texture at 0.4 mm relief, the detail that sells the forest-theme cake. Leaves and stumps cast in matching dimensions so a cake topper assembles into a small woodland diorama without dimension mismatch. Used by woodland-theme cake bakeries, themed birthday-favor brands and dessert-table caterers; OEM addition of a mushroom cavity to make a 7-piece set available at 400-mold MOQ.

Nine heart cavities on a 200 × 130 mm slab span three sizes — three 25 mm minis, three 35 mm mediums, three 50 mm large — so a single mold builds a layered Valentine box without buying three single-size molds. Cavity depth 12 mm holds enough chocolate mass for a self-standing heart. Same SKU pivots to Mother’s Day, Ramadan Eid gifting and New Year couples’-gift channels through different wrapper dressings. Boxed-chocolate brands and seasonal-gift houses order from 800 molds with multilingual wrapper inserts.

Twelve mini-flower cavities — four roses, four camellias, four daisies — on a 140 × 95 mm slab, bloom widths 15 to 22 mm and depths 4 to 6 mm tuned for cupcake-topper scale. Three flower species in one mold lets a baker dress a tray of 24 cupcakes with rotating species without two identical toppers. Petal undercut 0.8 mm reads sharp on tinted gum paste. Used by cupcake-boutique chains and weekend-market home bakeries; brand sleeve from 1200 molds with the buyer’s chain logo on the storage tube.

Twelve berry cavities — six raspberries with 24 surface bumps each, six cherries with stem detail — on a 130 × 100 mm slab, cavities 20 mm wide × 10 mm deep. Designed for kids-DIY chocolate-making kits: cavity depth lets a child press chocolate chips in without overflow, the bumpy raspberry surface tolerates uneven filling and still looks like a raspberry once released. Same mold doubles for chocolate-chunk garnish on yoghurt and ice-cream brands. Childrens’-activity brand sleeves and breakfast-cereal-brand garnish channels both stock it; co-brand at 1000-mold MOQ.

Eight cavities — two daisies, two roses, two leaves, two bows — on a 150 × 90 mm slab, each cavity 35 mm wide × 14 mm deep. Multi-use design: water freezes into floral ice cubes for cocktail brands, chocolate sets into floral chunks for confectionery, and fondant takes prints for cake-decorating. The triple-channel design is the inventory reason the mold sells through bar-supply houses, cake-supply houses and craft-store houses with the same SKU. Three private-label sleeves available at 1500-mold MOQ for split-channel branding.

Twelve animal-face cavities on a 200 × 150 mm slab — three bears, three cats, three rabbits, three puppies — each 45 mm wide × 5 mm deep. Cavity depth is tuned for shortbread press-and-bake at 165 °C, so a dough disc presses into the cavity, takes the face print, then bakes directly off the slab with no transfer step. The pre-school baking-activity channel is the primary use; secondary use is jelly and chocolate sets for kids’ party favours. Brand sleeves with multilingual safety inserts at 1000-mold MOQ.

Eight cavities in four floral species — two roses, two leaves, two sunflowers, two daisies — on a 140 × 100 mm slab, widths 25 to 35 mm. The sunflower cavity is the differentiator: 30 mm wide with stippled centre seed pattern at 0.4 mm relief, the detail summer-themed cake studios pay for. Same mold doubles as a clear-resin mold for craft channels through its food-grade silicone composition. Summer-wedding cake studios and resin-jewellery brand both buyers; co-brand at 800 molds.

Twelve daisy cavities on a 150 × 100 mm slab in three sizes — four 18 mm, four 23 mm, four 28 mm. Petal count standardised at 8 per bloom with stippled-pollen centre detail at 0.3 mm relief. Specialist mold (single species, multi-size) instead of multi-species generalist; the spec used by florist-themed wedding-cake studios and licensed daisy-themed brand merchandise. Multi-language insert card available at 700-mold MOQ.

Single large mousse cake mold — 200 mm rim, 50 mm tall — with eight corrugated flower petals on the rim and a Taiji (yin-yang) swirl in the central base relief. The flower-petal corrugation reads at finishing scale on a 20 cm chilled mousse, while the Taiji central swirl prints onto the mousse base when demoulded. East-Asian pastry studios and meditation-themed wellness-dessert brands order from 300 molds with Mandarin-script branding on a kraft sleeve. Operating range −40 °C to +230 °C handles freeze-set and oven-bake both.

Eight Halloween-themed cavities on a 220 × 130 mm slab — pumpkin, skull, bat, tombstone, ghost, spider, witch-hat, spider-web — sized 35 to 45 mm wide. Each silhouette is sharp enough for a quick-read at a Halloween party table from 1 m away, the channel design point. Same mold supports chocolate (tempered 32 °C), gelatin jelly cups, isomalt sugar work and gum paste — the four-material flexibility means the same SKU sells through chocolatier, candy and cake channels in the Halloween season. October seasonal bulk orders typically 2000+ molds with the buyer’s spook-brand sleeve.

Six cavities on a 160 × 100 mm slab — two skulls, two pumpkins, one witch, one ghost — sized 40 mm wide × 8 mm deep. Shallow depth at 8 mm tuned for fudge-pop work where a centre-fill (peanut butter, caramel) is enrobed between two chocolate-shell halves. Skull cavity is the differentiator at 0.6 mm relief on the cheekbone-and-jaw detail. Channel mix: artisanal chocolatier studios, premium Halloween-treat brands, dessert-table caterers — a tighter scope than the 8-shape mold (#26981) at a higher price-point per mold.

Two large cavities on a 180 × 110 mm silicone slab — pinecone 60 mm wide × 80 mm tall, snow-house 70 mm wide × 70 mm tall — designed for soy-wax and soft-paraffin candle making. Cavity wall finish is matte-textured for the pinecone scale detail (scales at 1.2 mm relief) and roof-shingle detail on the snow-house (0.8 mm relief). Operating range −20 °C to +90 °C handles wax-pour at 75 °C and cold-room setting at −5 °C. Indie candle brands, Christmas-craft markets and wellness-gift boxes order from 600 molds with seasonal sleeves.

Twenty-four mini cavities on a 200 × 130 mm slab — eight round, eight square, eight heart — widths 15 to 18 mm and depths 5 to 6 mm tuned for bite-size pieces. Cavity geometry holds tempered chocolate, gummy gelatin, hard candy and pâte de fruit equally well — the four-material flexibility is the channel selling point for confectionery brands buying one SKU for a tasting-box product line. Designed with shoulder-to-shoulder cavity layout (no wasted slab area) so a single pour fills all 24 in 12 seconds. Confectionery-brand bulk orders typically 3000 molds.

Eight cavities on a 180 × 110 mm slab — two pumpkins, two maple leaves, two squirrels, two turkeys — sized 40 mm wide × 8 mm deep. North American Thanksgiving season (October-November) is the design target: cavity shapes line up to the harvest-festival imagery seasonal-gift brands need. Same mold supports chocolate, jelly, isomalt and fondant for the harvest-channel split. Maple-leaf cavity carries vein detail at 0.4 mm relief, the spec that lifts it above generic seasonal molds. Seasonal-brand orders typically 1500 molds in August-September pre-shipment window.

Three large bar cavities on a 250 × 130 mm slab, each 150 × 70 × 20 mm — the dimensions used for the Dubai-style filled chocolate bar (kunafa-pistachio centre, milk-chocolate shell). Cavity depth 20 mm lets a chocolatier pour a 5 mm shell layer, fill 10 mm with kunafa-pistachio, then top-seal with another 5 mm. The bar dimensions match the viral Dubai chocolate spec exactly — the channel design point for chocolatiers riding the trend. Trend-channel chocolatiers and Middle East specialty-dessert brands order from 500 molds.

Twelve scallop-shell cavities on a 280 × 200 mm slab, each shell 70 mm long × 50 mm wide × 12 mm deep with the 11 fluted ridges classical French Madeleines require. Ridge pitch and depth are matched to the heritage Commercy spec — the geometry detail that defines a proper Madeleine versus a generic shell cookie. Cavity material handles 220 °C butter-cake batter without ridge softening. Tea-room chains, French-pastry boutiques and afternoon-tea hotel programmes order from 600 molds with the buyer’s brand embossed on the slab edge.

Single oversize Dubai bar cavity (180 × 80 × 25 mm) on a 250 × 150 mm slab, 8 mm gauge. The thick slab supports a single bar with a heavy 30 g pistachio-paste fill that would distort thinner mold gauges. Two variants of the trend bar in one product range: the 3-bar slab (#27280) for production runs, this 1-bar slab for premium oversize gift bars. Operating range −20 °C to +230 °C. Premium chocolatier shops and limited-edition gift-bar brands order from 400 molds.

Eight hemisphere cavities on a 200 × 100 mm slab, each 60 mm diameter × 30 mm deep. Half-sphere geometry serves three channels: mousse-dome desserts (chilled set with mirror glaze), ice-cream bombes (frozen scoop holders), and Japanese onigiri rice balls (savoury bento prep). Triple-channel flexibility is the inventory selling point. Cavity wall finish smooth-polished at 0.05 mm ridge tolerance for the gloss that mirror-glaze brands demand. Bento-brand bulk orders include the matching mat from the same line.

Twelve cavities on a 220 × 140 mm slab — three pumpkins, three skulls, three spiders, three bats — sized 28 to 35 mm wide × 6 mm deep. Smaller-format Halloween mold sitting between #26981 (8-shape mixed) and #27068 (6-shape deeper) in the seasonal range. Quantity scope (12 pieces per pour) matches the kids-party-favour channel — one party tray fills 12 cups in a single pour. Ice-cube safe operating range (−40 °C) for the Halloween-cocktail channel. Kids-party-distributor orders typically 2500 molds.

Twelve individual reusable silicone muffin cups, each 70 mm rim × 35 mm deep × 50 mm base, sold as a colour-mix 12-pack (red/blue/yellow/green/orange/purple, two of each). Single-cup format (not slab) is the differentiator — buyers freely arrange cups into any muffin tin layout including non-standard. Each cup substitutes for ~400 paper liners across a 3-year life cycle, the sustainability claim eco-channel retailers use. Dishwasher-safe to 75 °C and oven-safe to 230 °C. Eco-channel retailers and zero-waste subscription boxes order from 800 12-packs with a ‘cup count tally’ insert showing paper-equivalent.

Twelve identical pumpkin cavities on a 180 × 130 mm slab, each 30 mm wide × 7 mm deep with 8 ribs at 0.5 mm relief and a stem dot at the top. Single-shape (one species, 12 cavities) format means a baker fills 12 pieces from one batch of dough without species switching — the volume-production spec for bakeries doing seasonal-themed cookie runs. Same SKU pivots from Halloween (October) to Harvest/Thanksgiving (November) to autumn-décor cake brands. Seasonal bakery orders 1500+ molds in late August.

Eighteen crescent-moon cavities on a 220 × 110 mm slab, each 25 mm wide × 5 mm deep. High-density 3 × 6 grid maximises pieces per pour for moon-themed dessert series (Eid Ramadan, mooncake-festival, night-themed cocktail bars). Cavity geometry — crescent with the inner curve sharply defined at 1.0 mm relief — reads as a moon at thumbnail social-media scale, the channel design point. Eid-channel and cocktail-bar buyers order from 1200 molds in pre-Ramadan window.

Eight cavities on a 200 × 130 mm slab — Christmas tree, snowman, star, reindeer, candy cane, gingerbread man, bell, gift box — sized 35 mm wide × 7 mm deep. Eight distinct shapes in one mold deliver a complete Christmas SKU range from a single SKU buy — the inventory-efficient option for Christmas-only retailers. Reindeer cavity is the differentiator with antler detail at 0.7 mm relief. Annual Christmas-channel volume orders typically 3000+ molds in August pre-shipment window.

Twelve cavities on a 200 × 130 mm slab — four carrots, four radishes, four rabbits — sized 25 to 35 mm wide × 6 mm deep. Spring-vegetable + Easter-icon pairing is the design point: a single mold delivers both Easter Sunday and spring-garden seasonal dressings without re-tooling. Carrot cavity carries the leafy-top detail at 0.5 mm relief. Easter-channel orders peak in February-March with 1800 mold runs typical.

Two-slab set: one with 26 uppercase letter cavities (A-Z) on 280 × 200 mm slab, one with 10 number cavities (0-9) plus &, !, ? on 200 × 130 mm slab — letters/numbers at 30 mm wide × 5 mm deep. Two-piece set lets a chocolatier spell any short message (HAPPY, NOEL, +44, 2026, etc.) on a cake topper. Set design (vs single multi-character slabs) means worn cavities are replaced one slab at a time. Personalised-chocolate gift brands and cake-topper boutiques order from 800 sets.

Six geometric cavities on a 140 × 90 mm slab, each 28 mm wide × 8 mm deep, with Euler-circle overlapping-disc patterns. Modernist-pastry channel mold — the visual language of high-end plated desserts where each piece looks like an architectural element. Six unique geometries on one slab so the chocolatier composes a multi-disc tasting plate without re-pouring. Operating range −20 °C to +200 °C handles both freeze-set and tempered-chocolate work. Fine-dining pastry teams and Michelin-test-kitchen suppliers order from 300 molds.

Six pineapple-shape cavities on a 180 × 110 mm slab, each 50 mm long × 30 mm wide × 8 mm deep. Pineapple geometry includes the crown-leaf relief at 1.0 mm and the cross-hatch fruit-skin texture at 0.3 mm — the two-layer detail that defines a recognisable pineapple at 50 mm scale. Tropical-themed dessert brands (Caribbean restaurants, summer-resort poolside bars, Hawaiian-themed pop-ups) order this for both chocolate desserts and tropical-cocktail ice cubes. Tropical-channel orders 1000 molds.

Eight cavities on a 140 × 90 mm slab alternating two flower styles — four 5-petal cherry-blossom style at 25 mm, four 6-petal lily style at 25 mm. Two flower styles in one mold lets a baker decorate a cake with mixed-species border without buying two single-style molds. Cherry-blossom cavity reads sharp for Japanese-themed brands, lily cavity for European-pastry brands — the dual-channel design. Used by Japanese-pastry and European wedding-cake brands; co-brand at 700 molds.

Single tall tree-stump cavity on a 140 × 110 mm slab — 90 mm diameter × 60 mm tall — with bark vertical-strip relief at 1.5 mm and growth-ring concentric relief at 0.6 mm on the top face. Larger-scale stump (vs the 25 mm stump in #26545) for a standalone centrepiece cake instead of mini diorama work. Same woodland-theme channel but premium price-point: charcoal-themed wedding cakes, naturalist-themed birthday cakes, forest-school bakery brands. 400-mold MOQ for the premium-channel buyer.

Single 220 mm rim mousse cake mold with eight overlapping rose-petal segments on the rim, 50 mm vertical depth, 1.5 L batter capacity. Cavity bottom carries a centre rose-bud relief at 1.0 mm — the print that shows on the cake top after demould. Designed for couple-portion (2-person) Valentine mousse cakes; rose-petal-rim print plus rose-bud-base print yield two-sided rose theming. Wedding-cake brand pre-Valentine orders typically 600 molds with the buyer’s brand etched on the slab edge.

Single cottage-shape cavity on a 110 × 90 mm slab — 50 mm long × 40 mm wide × 35 mm tall — with door, window and shingle relief detail across the structure at 0.5 mm. Three-dimensional cavity (vs flat impression molds) so the cottage releases as a free-standing topper for fairy-tale themed cakes. Children’s birthday cake studios and fairy-tale dessert pop-ups order from 500 molds with bedtime-story-themed sleeve.

Nine sunflower cavities on a 200 × 200 mm square slab, each bloom 50 mm wide × 12 mm deep with two layered petal rows (outer 18-petal, inner 12-petal at offset rotation) and stippled seed-centre at 0.4 mm relief. Specialist single-species multi-cavity format for summer wedding cake studios where the sunflower is the centrepiece. Volume orders peak in late spring (April-May) before summer wedding season; 700 molds typical with co-brand sleeve in summer-yellow theme.

Two flat-disc cavities on a 250 × 130 mm slab, each 100 mm diameter × 30 mm tall. Disc geometry suits layered cylinder mousse cakes where each layer is poured 10 mm at a time, frozen, then the next layer added. Same disc serves as ice-cream sandwich top/bottom for sandwich-bar channels. Mid-tier mold price-point with multi-channel use; 500-mold MOQ for entremets pastry-academy buyers.

Nine forest cavities on a 200 × 150 mm slab — three leaves, three stumps, two mushrooms, one twig — sized 25 to 50 mm. Larger SKU range than the basic leaf-stump mold (#26545) — the premium-channel option for woodland-cake studios that want full-diorama cavity range in one mold. Mushroom cavity carries cap-and-stem detail at 0.5 mm relief, the diorama-completion feature. Premium-channel orders 350 molds typical with hand-numbered limited-edition tier.

Eight cavities on a 200 × 130 mm slab — two graduation caps, two diploma scrolls, two trophies, two open-books — sized 30 to 40 mm wide × 6 mm deep. Graduation-season is the design target (May-June peak); academic-themed dessert brands and university-shop confectioneries order 1500 molds in March-April pre-shipment window. Cap cavity has tassel detail at 0.5 mm relief.

Single bulb-shape cavity on a 100 × 80 mm slab — 60 mm tall × 35 mm wide — with screw-base detail at 0.5 mm relief and bulb-glass curve geometry. Triple-channel mold: resin (jewellery and homeware), polymer clay (craft), chocolate (food). The screw-base detail differentiates it from generic dome molds. Craft-channel brands and chocolatier studios both stock; co-brand sleeve at 600-mold MOQ with split-channel branding.

Six starfish cavities on a 180 × 110 mm slab — three sizes (35/40/45 mm) doubled — with 5-arm geometry and stippled-bumpy surface texture at 0.3 mm relief. Coastal-themed dessert mold for beach-resort dessert pop-ups, summer-wedding shore-themed cakes and aquarium-merchandise gift shops. Mixed-size design lets a buyer use the 35 mm for cupcake toppers and the 45 mm for full-cake centrepieces from one mold. 700-mold MOQ for coastal-theme distributor.

Six 3D Easter bunny cavities on a 200 × 130 mm slab, each bunny 50 mm tall × 35 mm wide × 8 mm deep with stick-channel running into the body from the slab edge. Full-body bunny silhouette (vs face-only at #27914) — the side-profile spec sells through Easter chocolate brands wanting a complete bunny-shape lollipop. Hard-candy isomalt and tempered chocolate both supported. 1500-mold MOQ for the Easter chocolate channel; co-brand at the Easter-egg-hunt event tier.

Single 200 × 50 mm silicone strip with continuous flower-and-leaf bouquet relief at 1.2 mm. Arc-shaped strip wraps the curved edge of a 20 cm cake board without seam. Specialist tool — single-use design (cake-edge decoration only) — vs the multi-use molds in this range. Used by wedding-cake studios for the curved cake-board edge accent. Architecture-cake studios and luxury wedding cake brands order 400 molds typical.

Two large rose-bloom cavities on a 200 × 110 mm slab, each 80 mm wide × 50 mm tall. Each rose has 12 spiral petal layers with the outer-petal undercut at 1.5 mm — the geometry that reads at hand-held scale on a finished aromatherapy candle. Designed for soy-wax and palm-wax pour at 75 °C with operating range −20 to +90 °C. Channel split: Valentine couple-candle gift sets, wedding-favour brands, expansion-stone diffuser-stone craft. 500-mold MOQ for Valentine pre-shipment.

Six bamboo-segment cavities on a 180 × 100 mm slab, ranging 50 to 80 mm long × 12 mm wide × 6 mm deep. Each cavity has node-ridge detail at 0.6 mm relief and culm-stripe texture at 0.2 mm. Bamboo-segment shapes assemble into ‘bamboo grove’ cake-side band — the Asian-theme channel design point. Used by Chinese-pastry brands, Japanese-tea-room dessert programmes and Buddhist-temple-festival caterers. 600-mold MOQ with Asian-language inserts.

Twenty-six uppercase letter cavities (A-Z) on a 280 × 200 mm slab. Each letter cavity is set inside a small flag-banner frame at 5 mm depth, so the demoulded chocolate letter releases with a built-in flag-on-stick base for cake-top insertion. Letter typeface is condensed sans-serif at 25 mm height for cake-topper readability. Personalised-cake studios and event-confection brands order 500 molds for the message-build channel.

Twenty-four small-bloom cavities on a 200 × 130 mm slab spanning six flower species — rose, daisy, lily, cherry blossom, hibiscus, pansy — four cavities of each. Single mold replaces six single-species molds for floral-themed cake studios. Cavity widths 15 to 22 mm scale for cupcake-topper and small-cake-border use. Most-comprehensive floral mold in the range — premium-channel mold for sugarcraft schools and wedding-cake academies. 350-mold MOQ.

A pressed carbon-steel square muffin pan with 12 cavities arranged 4×3, each 50 × 50 mm at the rim and 30 mm deep. Body gauge is 0.6 mm with a rolled rim that resists warping in 220 °C convection bakes. The two-layer non-stick is PFOA-free Teflon Classic over a primer; release tested at 800 cycles with no peel or scratch on a coin test. Bakers use the square cell for dim-sum char-siu buns, panettoncino and individual cornbread loaves where round muffin tins waste tray real estate. Carton ships flat at 380 × 290 × 35 mm, 720 g; 24 pans per export carton. Custom rim laser etching available from 500 pans; private-label shrink wrap and gift sleeve from 2000 pans.

Complete 15-piece set in one master box: 12-cup muffin pan (38 × 27 cm), 9-inch round cake pan (5 cm depth), 9-inch square cake pan, 1.5 lb loaf pan (22 × 12 × 7 cm), half-sheet cookie pan (40 × 30 cm), 12-inch pizza pan, 30 × 45 cm cooling rack, 6-piece silicone utensil set (spatula, whisk, brush, scraper, tongs, ladle). All metal pieces are 0.6 mm carbon steel with PFOA-free two-layer nonstick coating. The set is the master inventory SKU for home-baker subscription boxes and complete-kitchen wedding-gift brands. 200-set MOQ for wedding-gift channel.

Greaseproof PE-laminated paper liners die-cut to a 50 mm flat base and a 35 mm fluted wall in 25 flutes. Five animal-print decorations — black-and-white cow, zebra stripe, leopard spot, four-tone camouflage and primary-colour stripe — print in food-safe water-based ink that holds without bleeding through the grease layer at 220 °C oven. Each pack contains 50 liners, mixed assortment, suitable for kids’ birthday cupcake counters, themed nursery catering and wholesale party-goods retailers. Custom prints (full Pantone match, in-house artwork) are available from 5000-pack MOQ; bulk plain-colour grades available at 20000 packs.

Twenty-four reusable silicone cupcake liners in six bright colours (red, blue, yellow, green, orange, purple — four of each), each cup 70 mm rim × 35 mm deep × 50 mm base. Larger-format pack than the 12-pack (#27460) — for buyers running a 24-well sheet at a single bake or stocking for a full week of family baking. Same 400-liner-per-cup paper-substitute spec (24 × 400 = 9600 paper liners over the pack’s life). Eco-channel buyers stocking the 24-pack typically also stock the 12-pack as starter SKU and the 24-pack as power-user SKU.

270 × 130 mm silicone strip with butterfly relief pattern at 1.0 mm. Wide-format strip (vs the 60 mm leaf-wreath strip #26385) for buyers covering a 25 cm tier in a single sweep with a wider lace effect. Butterfly relief is the channel differentiator — the relief reads sharper than rose-or-leaf patterns and signals a ‘whimsy-theme’ direction for birthday and quinceañera cakes. Specialist cake studios and Latin-American-market patisseries order 600 mats.

270 × 130 mm silicone strip with chinoiserie pattern — pavilion, swan, flower-and-leaf — at 1.0 mm relief. Specialist mat for Asian-style cakes where porcelain-inspired motifs are the channel signature. The pavilion element is the centre focal point (45 mm wide × 30 mm tall) flanked by swan and flower elements in the running border. Used by Asian wedding cake studios, Chinese-tea-festival caterers and Buddhist-temple wedding programmes. 500-mat MOQ with Chinese-script branding sleeve.

Square 200 × 200 mm silicone lace mat with butterfly-and-leaf relief at 0.8 mm. Square format (vs the strip format of #26385/#26620) so the entire mat presses onto a cake top in one transfer — cake-top decoration without a circular wrap. Two-element pattern (butterflies + leaves) means a baker selects element by zone instead of running the same motif continuously. Used by wedding-cake top-decoration specialists and modern-art-cake studios. 600-mat MOQ.

Ultra-thin 0.4 mm silicone-coated glass-fibre mat at 400 × 300 mm half-sheet size. The 0.4 mm thickness (vs the standard 0.7 mm in #60196) is the pro-pastry differentiator — it transfers oven heat to the dough base faster, giving sharper bake on macarons and tuiles. Glass-fibre weave at 0.4 mm needs a higher silicone density per unit area, so the mat’s life cycle is matched to the standard at 2000 cycles. Fine-pastry kitchens (Michelin restaurants, hotel pastry teams, pâtisserie academies) order 400 mats with pro-spec branding.

400 × 300 mm silicone mat with three printed-relief guide zones: 24 macaron rings (40 mm) on the left third, fondant rolling thickness guides (1, 2, 3 mm bars) on the centre third, pastry circle marks (5, 10, 15, 20 cm diameters) on the right third. The triple-zone mat replaces three single-purpose mats — the inventory selling point. Mid-range channel: home-baker influencers and weekend-market home bakeries. 800-mat MOQ.

Plain 400 × 300 mm silicone baking mat with operating range −40 °C to +240 °C — the widest range in the mat line. Designed for buyers needing one mat to cover the entire kitchen workflow: ice-set work in freezer (gummy candy, ice-cream sandwiches), pastry work in fridge (laminated dough resting), oven work at 240 °C (pizza, hard-bake biscuits), grill-pan work at low setting (vegetable roasting). Universal-use mat for kitchen-utility channels and large-format catering. 1000-mat MOQ.

A silicone-coated woven glass-fibre baking mat sized to a half-sheet (40 × 30 cm) with 30 embossed rings of 40 mm internal diameter on a 5 × 6 grid. The 0.7 mm gauge sits flat on aluminium pans without curling at 165 °C, the standard French-style macaron bake. Glass-fibre layer keeps shells circular even when the buyer pipes from an inconsistent #804 nozzle — feet form evenly because the ring guides the meringue spread. Tested over 2000 cycles with no de-lamination between silicone and weave. Hotel pastry teams and macaron subscription boxes typically take 1000 mats with their logo screen-printed in food-safe ink in one corner outside the ring zone.

400 × 300 mm silicone mat with four 12 mm button anchors at each corner that hook over a standard half-sheet pan lip. The corner-button feature stops the mat lifting off the pan in high-speed fan-convection ovens (200+ °C) — the failure mode that frustrates pastry-station chefs with plain mats. Glass-fibre-reinforced silicone at 0.8 mm gauge. Pastry stations in fan-convection kitchens and pizza-oven kitchens order 700 mats with the corner-button feature as the primary selling point.

Black kraft paper food trays in two sizes — small (140 × 90 × 35 mm) and large (180 × 120 × 35 mm) — for take-out and event catering. Body 350 gsm virgin kraft with a 25 gsm grease-barrier internal layer (no PE plastic). FDA-approved for direct food contact and certified for industrial composting under EN 13432. Black colour reads as premium-snack at food trucks, BBQ stalls and parties; the absence of PE plastic is the channel selling point for eco-conscious catering brands. 50000-tray MOQ for distributor-level pricing.

Square greaseproof paper cupcake liners with 50 × 50 mm base and 30 mm walls. Lattice-cut diamond perforation pattern around the wall makes them suitable as both bakeable cup AND open-display liner — once the muffin is baked the lattice pattern shows through the sides for a ‘gift basket’ visual. PE-laminated 90 gsm paper, oven-safe to 200 °C. The lattice-perforation feature is the channel selling point for upscale cupcake boutiques and gift-basket retailers. 5000-pack MOQ.

Five-piece rice mold kit in food-safe polypropylene: two triangle onigiri molds (90 mm side × 30 mm tall), two rectangular molds (80 × 40 × 30 mm), one rice scoop. Triangle and rectangular shapes are the two staple Japanese rice-ball forms for bento boxes and kids’ lunches. Hand-press design — child-friendly with a ‘press top, lift mold’ workflow. The 5-piece set is the kids-bento-channel SKU; school-meal programmes and Japanese-grocery retailers order 1000 sets. Polypropylene certified to FDA 21 CFR 177.1520 and JIS food-contact spec.

Thirty stainless-steel cookie cutters in 304 grade stainless, sizes 25 to 65 mm wide, in a hinged storage tin (160 × 140 × 60 mm). Shape mix: 8 animals, 8 holiday-themed, 8 geometric, 6 floral. The storage tin is the channel differentiator — buyers solve the lost-cutter-in-drawer problem with the tin’s labeled-shape interior tray. Family-baker-channel SKU; 800-set MOQ for kitchen-store retailers and family-baker-subscription brands.

36-pack disposable paper snack boats sized 180 × 90 mm × 35 mm tall. Body 280 gsm virgin paperboard with PE-laminated interior for grease and moisture barrier. Multi-occasion design (game-day, birthday, carnival, festival) means a single SKU covers 4+ event channels. PE lining is FDA-compliant and the boats are recyclable in the paper stream. 36-pack-format means buyers cover 6 servings × 6 guests at a single party. Event-supplier and party-store-chain channels both stock at 5000-pack MOQ.

Water-drop-shaped paper dessert plates, 180 × 130 mm with a 25 mm asymmetric tail rising for sauce or garnish placement. 280 gsm virgin paperboard with food-safe water-based varnish (no PE plastic). The water-drop silhouette differentiates it from generic round paper plates — the design feature wedding planners and high-end caterers pay for. Operating spec: cold and ambient food only (not for soup or hot greasy dishes). Wedding caterers and luxury-event brands order 8000 plates with custom edge-printing.

Perforated polycarbonate tart ring molds, sold in 5-piece, 10-piece and 20-piece sets. Sizes 60, 70, 80, 90 mm. The perforation pattern (16 holes per ring at 1.5 mm) allows steam to escape during the bake — the technique that gives the crisp tart base French-pastry recipes require. Polycarbonate (vs metal) means dishwasher-safe and rust-free. Pastry-school and entremets-channel buyers order 600 sets with the school’s curriculum tie-in.

Single 275 × 175 mm polycarbonate mold with mixed cavities — 6 cylinders (25 × 30 mm), 4 strips (40 × 15 mm), 5 spheres (20 mm). Three-shape mix lets a chocolatier produce a tasting-box truffle assortment from one mold. Polycarbonate optical clarity (vs silicone matte) lets the chocolatier see fill levels through the back during enrobing work. Mixed-shape mold sits between the single-shape #60235 (lens bonbons only) and 3-bar #27280 (Dubai bars only) — the inventory bridge SKU.

Six-mold set in clear polycarbonate, each 275 × 175 mm with a different shape — cylinders (mold A), strips (mold B), spheres (mold C), squares (mold D), domes (mold E), pyramids (mold F). The 6-mold set is the production-line SKU for chocolatiers running tasting-box product lines with 6 distinct bonbon styles. Polycarbonate optical clarity supports the ‘see-through enrobing’ workflow. Premium chocolatier studios and luxury-confectionery brands order 200 sets for full-line production set-up.

Three-piece set in stainless-steel: triangle flag cutter (large 80 × 50 mm), small flag stamp (40 × 25 mm), pennant flag cutter (60 × 30 mm). Triangle flag silhouettes are the channel-recognition feature — the shapes deliver bunting-style cake decorations and party-flag biscuit toppers in one set. 304 stainless steel for dishwasher-safe and rust-free. Birthday-party-supply and bunting-decoration channels order 1000 sets.

Ten-cavity popsicle mold (160 × 200 mm) with rigid base tray, 10 stick channels, and 50 reusable BPA-free sticks. Cavity dimensions: 90 mm tall × 35 × 20 mm cross-section — the EU/US standard popsicle dimensions. Stick channels lock the sticks in place during freeze, the workflow advantage over loose-stick designs. The 50-stick re-use spec means buyers don’t reorder sticks for 5 freeze cycles. Children’s-snack-channel and summer-DIY-kit buyers order 800 sets. Polypropylene certified to FDA 21 CFR 177.1520.

Three-piece tamper-and-cutter set: large flower-cutter (80 mm), small flower-cutter (50 mm), tamper tool (50 mm flower-shape head, 120 mm wooden handle). Designed for tart-shell forming — cut a dough disc with the cutter, drop into a tart pan, then press with the matching tamper to shape the shell evenly. The matched cutter-and-tamper pairing is the channel selling point — replaces a knife-and-finger workflow that produces uneven shells. Pâtisserie tools-channel and tart-bar pastry brands order 500 sets.

A 275 × 175 mm clear polycarbonate bonbon mold drilled with 15 lens-shaped cavities (3 × 5 grid) of 40 × 40 mm at the surface tapering to a 6 mm-deep curved base. Polycarbonate resists scratching from hot ganache work and stays optically clear through 5000 demould cycles, so chocolatiers see filled-shell air pockets before capping. The cavity geometry — slight outward draft and polished interior — produces the gloss that home silicone moulds cannot match. Sold to chocolatier studios, fine hotel patisseries and chocolate atelier subscription brands; engraved buyer-logo (laser, on cavity floor) is available from 200 mold MOQ.