Mold KE112 Basket

Enhance your fruit creations with the Pavocake BASKET by Pavoni Italia, a poetic creation that transforms your tarts and desserts into charming authentic wicker baskets. This enchanting design reproduces with striking realism the delicate interlaced weaving of a wicker basket traditional, enhanced by an exceptionally fine twisted rope edge.

A true invitation to summer harvests and rustic social moments, this mold is designed to hold a generous abundance of fresh red fruits (strawberries, raspberries, blackberries, blueberries) directly in its central cavity, creating a "basket of spectacular "harvest" style. Professional size 900 ml diameter 180 mm in Pavoni platinum silicone, ideal for servings for 6 to 8 people. This datasheet is part of in our Patissland professional silicone mold range.

The Pavocake BASKET excels in the art of pastry trompe-l'œil. This design iconically captures with millimetric precision the complexity of wicker weaving, creating a spectacular three-dimensional texture that instantly evokes the authenticity of traditional craftsmanship.

Woven basket relief features:

• Realistic interlaced weaving, faithful reproduction of the characteristic crossed pattern of artisanal wicker all around
• Twisted rope edge, delicate finish evoking the traditional border of authentic wicker baskets
• Pronounced textile relief, weaving depth creating shadow and light effects for an ultra-realistic look
• Generous central cavity, recessed flat surface allowing abundant fresh fruit filling without overflow

Cette structure évoque immédiatement les traditions champêtres, les récoltes estivales and outdoor social moments, turning each creation into celebration of the red fruit season and garden delights.

Dimensions and capacity:

• Diameter : 180 mm (size for 6-8 generous servings)
• Height : 48 mm (ideal depth for filled base + abundance of fruit)
• Volume : approximately 900 ml
• Format: woven basket with twisted rim and flat central cavity
• Recommended servings: 6 to 8 people depending on slicing
• Collection: Pavocake Bucolic - Pavoni Italia

Pavocake Platinum material:

• Platinum silicone grade (medical and food quality)
• Thermal resistance from -40°C to +280°C
• CE and FDA food contact certification
• Natural non-stick, reproduction of ultra-fine weaving details
• Perfect unmolding of complex reliefs
• Even baking for tart bases cooked directly in the mold

The generous 900 ml basket format is designed to hold abundance fresh fruits in its central cavity, creating a rustic "harvest basket" effect spectacular:

Red fruit basket tarts (collection signature):

• Rustic wild berry tart, Breton shortcrust or sweet pastry baked directly in the mold + lightened vanilla pastry cream + cavity overflowing with fresh strawberries, raspberries, blackberries, and blueberries
• Strawberry basket tart, vanilla mousseline cream + fresh Mara des Bois strawberries arranged in a generous dome, summer signature
• Strawberry pistachio basket tart, pure pistachio cream + abundant gariguette strawberries, trendy Italian pairing
• Rustic cheesecake, biscuit base + lemony fresh cheese mousse + homemade red fruit compote + fresh fruits for decoration

Rustic entremets and bavarois:

• Rustic red fruit bavarois, vanilla bavarois + raspberry insert + fresh red fruits overflowing from the cavity like a garden harvest
• Mascarpone mousse with wild berries, Italian lightness contrasting with tart red fruits
• Revisited Black Forest basket style, dark chocolate mousse + abundant amarena cherries + chocolate shavings
• Summer frozen basket, red fruit sorbet + fresh fruits served at the moment

Autumn-winter seasonal variations:

• Autumn harvest, chestnut mousse + fresh figs, muscat grapes, and caramelized pecans for a grape harvest theme
• Winter basket, chestnut mousse + exotic fruits (mango, kiwi, passion fruit) or candied citrus for an off-season colorful palette
• Pear chocolate basket tart, almond cream + poached pears + dark chocolate ganache, winter gourmet signature

For the signature aromatic base, take inspiration from our strawberry and pistachio tart recipe and our pistachio raspberry molten heart cake recipe that exploit winning flavor combinations for this mold.

Method for baked tart base (recommended):

1. Mold preparation, place it on a rigid tray, no greasing needed thanks to the native non-stick platinum silicone
2. Docking, roll out your sweet or shortcrust pastry to 3-4 mm, gently line the mold covering the weave and twisted edge
3. Cold rest, 30 minutes in the fridge to relax the dough and prevent shrinkage during baking
4. Blind baking, 170-180°C for 20-25 minutes, monitor browning
5. Complete chilling before delicate unmolding to preserve the fine details of the weave
6. Filling, pastry cream, mousseline, or whipped ganache + plenty of fresh fruit in the cavity

Inverted entremet assembly method:

1. Prepare the mold on a rigid tray
2. Pipe the first layer of mousse at the bottom and sides, pressing into the woven relief to avoid air bubbles (300-350 g)
3. Place the frozen insert in the center (14-15 cm diameter recommended)
4. Fill with mousse up to the flat surface level (350-400 g)
5. 16 cm biscuit disc to close the entremet according to the recipe
6. Mousse up to the edge, smooth carefully
7. Freeze for at least 8-10 hours at -18°C for perfect unmolding of the complex weave

Technique to reveal the basket design:

1. Unmolding, turn the mold (frozen for entremet, chilled for baked base) onto a 20 cm cake drum, carefully peel the silicone away from the weave
2. Wicker effect finish, spray a velvet spray in light brown, caramel beige, or milk chocolate on the frozen entremet for an ultra-realistic basket weave effect (recommended technique for entremets)
3. Filling the central cavity, generously arrange 200 to 250 g of assorted fresh fruits (strawberries, raspberries, blackberries, blueberries), whipped ganaches piped in rosettes or decorations according to the desired look
4. "Harvest basket" effect, create an abundance slightly overflowing the edge for maximum "picked today" visual impact
5. Final touch, spray a neutral glossy glaze on the fruits for a "freshly picked" effect, optional

For technical inspiration, see our Raspberry trompe-l'œil recipe detailing the velvet finish and the abundant arrangement of signature red fruits.

Red fruit and country-style fillings:

• Classic red fruit basket, 200-250 g of strawberries, raspberries, blackberries, blueberries generously arranged like a real garden harvest
• Summer harvest, apricots, white peaches, burlat cherries for a sunny yellow-orange-red palette
• Orchard fruits, fresh figs, muscat grapes, greengage plums for autumn harvest theme
• Wild forest, blueberries, wild blackberries, currants, blackcurrants, signature wild berries

Creamy fillings and ganaches:

• Vanilla diplomat cream, classic base topped with fruits for timeless elegance
• White chocolate whipped ganache, generously piped in a rosette + red fruits as accent
• Mascarpone whipped cream, Italian lightness contrasting with the acidity of red fruits
• Light raspberry or lemon mousse, aromatic reminder of garden fruits
• Pure pistachio cream, iconic contemporary pistachio-raspberry pairing

Velvet effects on basket relief:

• Light brown, beige, or caramel velvet spray for authentic wicker effect (recommended technique)
• Airbrush gradient, to shade the weave recesses and enhance three-dimensional depth
• "Light wood" coloring, gradients with Colour Mill dyes evoking natural wickerwork
• Matte finish, preserving the textile look of the weave without excessive shine for maximum realism

• Premium boutique pastry chefs during red fruit season (May to September), signature piece for summer display
• Event pastry chefs for rustic and country weddings, strong trend in recent years with plant decorations and nature themes
• Gourmet restaurants, signature dessert to reveal in the dining room to finish a summer menu, guaranteed visual impact
• Luxury hotels and palaces, for summer brunches, outdoor wedding banquets, and premium garden tea times
• Event caterers, prestige centerpiece for wedding buffets, garden baptisms, corporate events "nature and wellness"
• High-end event pastries, themed weddings "vintage", "bohemian", "cottage core", "english garden"
• Pastry competitions, basket tart pieces are recognized as a standard of gourmet plating
• Country hotels and lodges for the rustic signature of the guest table or VIP room service

The brand Pavoni Italia is one of the world references for the mold of professional pastry for several decades. Pavoni advantages vs brands generic:

• Perfect reproduction of the complex weave, every detail of the wicker pattern is rendered with millimetric precision
• Medical-grade platinum silicone, purest food-grade, superior durability compared to classic silicones
• Clean release even on detailed reliefs, platinum offers superior flexibility that preserves the fineness of the twisted edge
• International distribution, guarantee of supply continuity and European technical support
• Adopted by recognized pastry schools and international starred chefs
• Made in Italy, Italian manufacturing recognized for the quality of pastry mold craftsmanship

Cleaning the complex relief:

• Warm soapy water with a very soft sponge to preserve the fine details of the weave
• Thorough rinsing between the interlaced reliefs to remove all dough or foam residues
• Complete drying before storage to prevent mold in the weave recesses
• Dishwasher allowed on the top rack, but manual cleaning recommended for optimal longevity
• Avoid abrasive sponges that would damage the fineness of the twisted edge

Professional storage:

• Flat in a dry, airy place, without crushing the relief
• Never fold to preserve the complexity of the weave
• Protection against sharp or abrasive objects

Durée de vie : conçu pour des milliers uses in regular professional environments. Investment amortized quickly on seasonal red fruit and wedding event orders.

• Brown, caramel beige, and milk chocolate velvet sprays in ready-to-use cans for quick wicker effect finishing
• Cocoa butter in pistoles to create your homemade velvet combined with white chocolate and light brown Colour Mill liposoluble
• Colour Mill liposoluble brown, yellow, and orange to color your velvet finishes with natural wicker shades
• Professional couverture chocolate Valrhona, Cacao Barry, Callebaut for whipped ganaches and tempered shells
• Professional red fruit purees Sosa and other brands (raspberry, strawberry, blackcurrant, blackberry) for your inserts
• Professional sweet and shortcrust doughs in blocks or sheets for tart bases baked directly in the mold
• Pastry creams and mousselines mix FunCakes for time-saving in service
• Pure pistachio paste 200 g for the iconic pistachio-raspberry pairing in modern basket versions
• White PME cake drums minimum 20 cm diameter for an enhanced presentation of the piece
• Neutral glossy glaze for a "freshly picked fruit" effect on the final topping
• Large format cake boxes with transparent window for event delivery that showcases the basket upon arrival
• Other signature molds from the Silikomart Pavoni Italia range to expand your trompe-l'œil and professional entremets menu
• Signature red fruit recipes, our strawberry pistachio tart recipe, pistachio raspberry cake recipe and raspberry trompe-l'œil recipe to master the art of red fruits in pastry

Does the woven relief unmold without damage?
Perfectly, provided the preparation is completely set (entremet frozen at -18°C minimum 8 hours, or fully baked and cooled tart base). The flexibility platinum silicone guarantees a complete reproduction of the complex weaving, preserving even the finest interlacings of the twisted edge.

How much fruit to fill the cavity?
200 to 250 g depending on the type of fruit and the desired effect. The generous cavity allows abundant presentation evoking an authentic harvest basket. For a "basket overflowing", feel free to stack slightly above the edge.

Is velvet spray mandatory for entremets?
Highly recommended for the ultra-realistic wicker effect. A light brown, beige, or velvet caramel gives a "wicker basket" look impossible to achieve otherwise. For bases baked tart bases, the natural browning of the dough is enough to evoke the wicker color.

Can the dough be baked directly in the mold?
Oui, résistance jusqu'à 280°C. Idéal pour fonds de tarte shortcrust or sweet, cakes or genoise breads that will take the shape of the basket. It is even the signature use of the mold for rustic red fruit tarts.

How many slices in an 18 cm Ø basket?
6 to 8 generous slices depending on the cut. For gourmet plated service, count 8 thinner slices. For family meals or country picnics, count on 6 larger slices. generous.

What seasonality for this creation?
Particularly suited for the red fruit season (May to September), with a peak in June-July during the full season of strawberries, raspberries, blackberries, and blueberries. Also versatile in autumn (figs, grapes, plums), in winter (exotic fruits, citrus confits) et toute l'année pour les mariages thématiques rustiques, champêtres ou bohemian which remain a strong trend among event cake designers.

How to avoid air bubbles in the weave during baking?
Gently press the dough into all the crevices of the weave with the tip of your with fingers, chill for 30 minutes before baking to stabilize the shape, bake on micro-perforated tray for optimal air circulation. For entremets, tap firmly the mold after each mousse pour to bring bubbles to the surface.

Is it suitable for advanced amateur use?
Yes, the basket tart format is very technically accessible (shortcrust tart base + cream pastry chef + fresh fruits) and gives an immediately rewarding result. Amateurs advanced users who want to create a spectacular centerpiece for a family meal or a summer birthday find in this mold a simple tool to achieve a "wow" effect worthy of the best boutique pastries.

Difference with other Pavoni Italia molds?
The Pavocake Basket offers a unique rustic/wicker angle that radically differs from other Pavoni molds in the range (trompe-l'œil fruits, shapes geometric, chef signatures). No overlap of keywords or uses with the other references. See the complete Patissland trompe-l'œil collection to compare the references and expand your laboratory.