Louis Tellier Savarin

A savarin mold is specifically designed to create ring-shaped cakes, typically made from a yeast-based dough. The shape is ideal for soaking the finished cake in a liqueur-flavored syrup, which the porous crumb absorbs evenly.

While the non-stick surface is designed for easy release, we recommend lightly greasing the mold with butter or a non-stick spray before adding your batter. This ensures delicate cakes release perfectly every time, especially when working with sticky yeast doughs.

The size you choose depends on your intended portion size. The 1 oz mold is best for bite-sized petit fours, the 1.75 oz is standard for individual servings, and the 4 oz size is ideal for a more substantial dessert presentation.

Yes, these molds are versatile enough for any sponge cake, gelatin dessert, or chilled mousse that requires a ring shape. Just ensure your recipe is suitable for the mold's specific depth and diameter.

To maintain the non-stick surface, hand wash the molds using a soft sponge and mild dish soap. Avoid using metal utensils or abrasive scouring pads, as these can scratch the coating and compromise its performance.