Freshware 30-Cavity Mini Silicone Mold for Caneles and Bordelais Fluted Cakes

This is an affordable Freshware product, yet the product is durable and it definitely works. I made cannelles, coconut macaroons, chocolate bundt cakes and blueberry cannelle out of this mini silicone mould. They all came out easily after these products had been cooled on a wire rack. They formed these mini morsels ready to be eaten. You just have to watch with hot water and dry them with dry paper towels.

These mold are great. I have used them in the oven and in the freezer with great results. The mold also washed up very well on the regular cycle in the dishwasher. the baked goods and ice cubes were able to hold the shape of the mold, so the end product looked fantastic.

Baked cute petit fours in these. Have to freeze then pop out-perfect!

I used these to make caneles de Bordeaux for the first time and they worked beautifully. None of the cakes stuck (I also prepped them with butter and sugar). The cakes were slightly crisp on the outside and custardy within. Cleanup was relatively easy; no different than a muffin pan. Perfect!

I was sent the wrong item, I ordered the 30-cavity mini cannele pan and when I tried to return it for the correct Item I have been denied. I tried to return it the same day, this is unbelievable! If I wanted a 12-cavity muffin pan I would have ordered it! I would not recommend this company again with practices like this.

Mold works fine, but gives off an odd flavor to the canneles, even after using it several times and cleaning it thoroughly. I have another cannele pan that I got as a gift from a French friend, and it doesn't have that problem. I did some research on various forums and read that this happens when the molds are not 100% silicone. I will look for another pan.

After months of buying Caneles at a a french bakery near me, I finally built up the nerve to try to make them myself. After trying several recipe's I finally settled on one from eatlittlebird's website created specifically for a silicone mold. (Google "canele recipe with silicone mold" and you'll find it) My only complaint is that the ones along the edges came out perfectly carmalized on the outside, perfectly soft/custardy on the inside, however the ones in the middle were too soft and under cooked. So after seeing someone's earlier suggestion in the comments I cut it in half, after doing so now all of the Canele's are near perfect. I can now make a batch of 30 small caneles for the fraction of what I would have spent at the bakery, and they come out perfect.

This mold is MUCH Deeper than I anticipated, and will not work for our Chocolates... it looks like it would be a great Butter or margarine, or even a whipped cream mold, but I am VERY disappointed... wish I had not bought it.