The Silikomart Classic Mini Magnum 3D Mold gives your homemade ice creams and magnum cakes a rounded 3D shape on every side. 4 cavities with integrated stick guide, ready in 2–3 hours in a household freezer. Child-sized format and frozen buffet bites. Silikomart food-grade silicone.
Specifications and range
- Brand: Silikomart
- SKU: 22.341.87.0065
- Impressions: 4 cavities with stick guide hole
- Shape: Full 3D, rounded on every side (no flat side)
- Material: Silikomart food-grade silicone
- Compatible with: freezing, deep-freezing, dishwasher
- Setting time: 2 to 3 hours in a household freezer
| Classic Mini (this product) | Magnum Tango Mold | |
|---|---|---|
| Format | 4 mini, child-sized format | 1 large, adult-sized format |
| Use | Snack time, bite-sized buffet treats | Individual signature dessert |
| Setting time | 2–3 hours | 4–6 hours |
Recipes — homemade ice creams and magnum cakes
Take inspiration from our homemade frozen magnum recipe for the bases. Here are variations adapted to the mini format:
Classic ice cream version:
- Chocolate-coated vanilla: homemade vanilla ice cream + tempered milk chocolate coating + caramelized hazelnut powder — the perfect homemade Magnum
- Strawberry yogurt: Greek yogurt + strawberry purée + powdered sugar — sets in 2 hours, ultra-simple for children
- Chocolate-caramel: dark chocolate ice cream + salted butter caramel drizzle injected before freezing + white chocolate coating
Magnum cake version (pastry-style):
- Chocolate-praline mousse: milk chocolate mousse + hazelnut praline insert + dacquoise biscuit — tempered dark chocolate coating after freezing
- Raspberry-lemon mousse: light raspberry mousse + frozen creamy lemon center — pink white chocolate coating
- Pistachio mousse: 100% pure pistachio mousse + pistachio pastry cream insert — for lovers of fine pastry
Magnum cake coating technique: unmold the frozen piece, insert the stick, then return it to the freezer for 30 minutes to firm the surface. Dip it into tempered chocolate at 31°C in a slow, steady motion. Let it drain, then place it on parchment paper. The coating crystallizes in 2–3 minutes.
Complementary products
- Lollipop and ice cream sticks — essential for the mold's integrated guide
- Valrhona Jivara 40% Feves — smooth milk chocolate coating
- Valrhona Ivoire 35% Feves — white chocolate coating, can be colored with Colour Mill
- Magnum Tango Mold — individual adult-sized format for a signature dessert in a shop
- Magnum and lollipop mold collection — all Silikomart formats
- Decorative sprinkles — sprinkle over the coating before it crystallizes for the children's version
Frequently asked questions
Ice cream or magnum cake — what is the difference?
Ice cream is a classic frozen preparation (yogurt, ice cream). Magnum cake is a frozen pastry mousse coated in chocolate — served slightly frosted, with a creamier texture than classic ice cream.
Do I need special sticks?
Standard 11–15 cm lollipop or ice cream sticks. Our stick collection offers several compatible sizes.
Can I make decorations for children?
Yes — sprinkle sprinkles or sugar pearls over the coating before it crystallizes. Allow 20–30 seconds between coating and decorating.
Why the full 3D shape?
Unlike flat molds, the rounded shape on every side gives a professional appearance once coated. No unattractive flat side.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
