Level bases
Flat bases for level layers.
Gelato moulds · gelato cake moulds
Gelato cake moulds for clean layers and sharp edges.
A gelato cake is layered, frozen and turned out in one go. The mould decides whether it arrives on the plate with sharp edges.
Overview
Gelato cake moulds, done properly.
Gelato cakes combine gelato, sponge and crunch layers. The mould has to hold them square through hardening and release them without a soft edge.
We make single-cavity cake moulds and multi-cavity torte trays for gelaterias and gelato producers.
What we design for
The details that make this format work.
Crisp edges
Wall and radius set for a sharp edge after release.
Individual tortes
Multi-cavity trays for single portions.
Cabinet-fit sizing
Sized to your hardening cabinet.
What we ask up front
The same four questions we ask on every job like this.
Your hardening method
Hardening cabinet, blast freezer or a shelf in the display freezer. Each sets the mass at a different rate and changes the wall we design.
How you demould
Warm dip, warm cloth or flex-and-push. The softer the release motion, the softer the silicone we specify.
What goes on after
Chocolate dip, glaze, crumb or nothing. A dipped bar needs a different surface and edge from a plain one.
Batch size per day
A gelateria making thirty cakes a week wants a different tray from a producer filling a retail order.
Related case study
A gelato maker's stick-bar production tooling.
Multi-cavity production tooling for a gelato stick-bar range, sized to the brine tunnel with a defined stick channel and matched fleet.
At a glance
The idea in a picture.
Where food-grade silicone is used
Swipe to see the whole diagram
Questions
What people ask about this format.
Can I layer sponge in them?
Yes. Tell us the layer build.
Do they release frozen?
Yes, with a short warm dip or cloth.
Can you do a dome gelato cake?
Yes, and signature shapes.
Related formats
Other formats in this family.
Semifreddo moulds
Loaf, log and dome semifreddo forms. Explore
All gelato moulds
The full service overview. See service
Every service
All twenty services in one place. What we make
Ready?
Talk to us about gelato cake moulds.
Send a photo, a sketch or a sample. We'll come back with a route and a quote.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare