Angel Flower Mold Ø22cm

Decora - Gold Line

Angel Flower Food Cake Non-Stick Mold Ø22 H10 Gold Line Decora

Non-stick carbon steel mold with double base, removable central tube, and interchangeable solid bottom

The Angel Flower Food mold from the Decora Gold Line range is one of the few cake molds on the market offering a dual configuration in a single product. You get two molds in one: a removable central tube base to make authentic angel food cakes and chiffon cakes in a flower crown shape, and a solid bottom base to make flower-shaped birthday or snack cakes. This rare versatility fully justifies this mold’s place in your kitchen.

Made of non-stick carbon steel with the characteristic golden finish of the Gold Line range, this mold ensures even baking, uniform coloring, and easy release. The 22 cm diameter and 10 cm height are suitable for family cakes serving 6 to 8 generous portions. The metal’s thermal conductivity allows rapid heating and maximum rise of airy batters like chiffon cake or angel food, where silicone shows its limits.

Why choose this Decora convertible flower mold

Every detail of the Gold Line flower mold is designed for bakers who want to maximize their equipment without multiplying references.

• • Two molds in one: removable central tube base for airy cakes (angel food, chiffon cake, savarin, reinvented kuglof), interchangeable solid bottom base for classic flower-shaped celebration cakes. Switching between configurations takes less than 10 seconds.
• • Gold Line Non-Stick Carbon Steel: optimal thermal conductivity for batters that rise evenly and brown thoroughly. The premium golden finish prevents burnt spots typical of dark pans during long baking.
• • Central tube for even baking: the central chimney of the Angel Food allows heat to penetrate the batter from the middle, ensuring even baking even for cakes 10 cm high. Essential for egg white recipes that cannot tolerate collapsing.
• • Signature flower shape: the 6-petal outline immediately gives a "party cake" effect without any extra decoration work. Dripping glaze, fresh fruit, and the visual effect is set.
• • Family size Ø22 x H10 cm: ideal for 6 to 8 generous servings, the classic birthday size suitable for both snack and dessert.

Interactive batter calculator

How much batter to prepare depending on the configuration (with tube or solid base) and the chosen recipe?

3 Patissland tips to succeed with your Angel Food and flower cakes

• • No greasing for Angel Food and Chiffon cakes: counterintuitive but essential. For these two specific recipes, DO NOT grease the pan. The airy batter must cling to the sides during baking and upside-down cooling to maintain its volume. Removing the cake with a thin spatula after 1 hour of cooling solves the release without needing grease.
• • Mandatory upside-down cooling: as soon as it comes out of the oven, turn your Angel Food cake upside down on a bottle neck or directly on the small integrated feet around the edge (depending on the model). The cake cools suspended, which prevents the crumb from collapsing on itself. Skip this step and you get a shriveled cake.
• • The dual use of the two bases: don’t put away the unused base. Take advantage of having two bases to make two different cakes the same weekend with a single mold, or to prepare a dessert two days in a row. It’s the only mold in the Patissland catalog that offers this native flexibility without additional purchase.

Patissland tip: what exactly is an Angel Food Cake?

The Angel Food Cake is an iconic American cake invented at the end of the 19th century, nicknamed "angel cake" for its immaculate whiteness and unreal lightness. Its technical peculiarity: it contains no fat or egg yolks. Its structure relies solely on egg whites beaten stiff with sugar, combined with light flour and cream of tartar. The result is a cake about 80% air, with a crumb resembling sweet cotton and a neutral taste that pairs with anything: fresh fruit, lemon icing, caramel sauce, red fruit coulis. The Japanese chiffon cake, its richer cousin, adds egg yolks and vegetable oil for a cake just as airy but slightly moister and more stable when sliced.

Patissland tip: why the tube mold revolutionizes the baking of airy batters

The central chimney is not an aesthetic whim: it is a thermal necessity. On a 10 cm high cake, the oven's heat takes time to reach the center of the batter. Without a central tube, the outside overcooks and hardens before the center is cooked, causing the characteristic collapse of airy batters. With the tube, heat penetrates through the center at the same time as the outside. Result: even cooking to the core, no central crater, no collapse. This is the same logic as kouglof or savarin molds, two historically European cakes that share this technical constraint. On this Decora mold, the tube is removable, allowing instant switching to a "full mold" configuration for recipes without this constraint.

Patissland creation ideas

• • The Red Fruit Angel Food Cake: tube base, pure white cake, white royal icing flowing along the petals, central crown of blueberries, raspberries, and fresh mint. The ultimate summer dessert, ultra-light and visually spectacular.
• • Japanese matcha Chiffon Cake: tube base, chiffon batter flavored with ceremonial quality matcha tea, melted white chocolate icing, cherry blossom decoration in almond paste. A very trendy Japanese-French pastry signature.
• • Flower fruit birthday cake: solid base, Madagascar vanilla Victoria sponge batter, Swiss meringue buttercream icing, finished with fresh raspberries and edible flowers. The birthday cake that requires no cake design work.
• • Orange blossom savarin revisited: tube base, brioche-style savarin batter, orange blossom and rose water syrup, light whipped cream center, exotic fruits. A modern tribute to the traditional French savarin.
• • Lemon-poppy flower: solid base, lemon cake flavored with poppy seeds, flowing lemon icing, candied yellow lemon zest. The spring cake that keeps moist for several days.
• • Mother's Day cake: solid base, almond financier-style batter, pale pink icing, crown of fresh edible flowers (pansies, violets, marigolds). The birthday format that directly appeals to the "special occasion" dessert audience.

Technical features

• • Brand: Decora, Gold Line range
• • Type: flower-shaped cake mold with double interchangeable base
• • Configuration 1: base with removable central tube for Angel Food, Chiffon Cake, savarin
• • Configuration 2: solid base for flower-shaped party and birthday cakes
• • Diameter: 22 cm
• • Height: 10 cm
• • Material: carbon steel with high-quality Gold Line non-stick coating
• • Properties: non-stick, wear-resistant, premium golden finish
• • Compatibility: conventional oven and convection heat
• • Uses: sweet and savory preparations

Care and durability

Hand wash with hot water using a soft sponge, dry carefully before storing. Avoid the dishwasher as it damages the non-stick coating over time. Do not use sharp metal utensils inside the mold (knives, forks) as they can scratch the coating. Prefer silicone or wooden spatulas for unmolding. Store the two bases separately or stacked with a clean cloth between them to preserve the Gold Line finish. A well-maintained mold retains its non-stick qualities for years of regular use.

To go further

Complete your pastry station with our dedicated references:

• Explore the Decora collection and all our non-stick metal molds.
• Finish your decorations with our glazes and toppings and our edible sugar flowers.
• Flavor your doughs with our pastry flavorings and our floral waters.
• Also discover our tart rings and our professional silicone molds.