Dualpurpose dessert molds designed for baking and freezing — ideal for everyday home bakers and smallbatch production. Key benefits True dual functionality: use the same molds for baking in the oven or for setting chilled and frozen desserts. Saves space and doubles utility in the kitchen. Wide recipe compatibility: make steamed puddings, baked cakes, chilled mousses, jelly desserts, chocolates, mini cakes, and small panettonestyle loaves with one set of molds. Consistent results and easy portioning: uniform shapes and sizes help you produce repeatable portions for family meals, parties, or small catering runs. Practical design options: available styles include pudding cake mold / pudding basin, steamed pudding mold (including versions with lids), mini cake pan, pudding mould cup, traditional jelly moulds, and panettone moulds — choose the shape that fits each recipe. How this product solves problems Eliminates the need for separate bakeware and freezeware by supporting both heat and cold preparation methods. Reduces cleanup and storage clutter by consolidating multiple dessert tools into one set. Makes specialty desserts more accessible — reliable molds help achieve professionallooking results without complex techniques. Performance and compatibility Designed specifically for desserts that require baking, steaming, refrigeration, or freezing. Suitable for preparing cakes, steamed puddings, jelly, molded chocolates, mini cakes, and panettonestyle breads. Options with lids are provided for steamed puddings and for safe storage/transport of molded desserts. Practical use scenarios 1) Roasttochill party desserts: Bake mini cakes in the mini cake pans, cool, then finish with ganache or glaze for individual servings. Use the same molds to set chilled mousses or panna cotta for a mix of warm and cold options on a dessert table. 2) Classic steamed puddings: Use the steamed pudding molds (available with lids) to steam traditional puddings, then invert for a neat presentation. Lidded molds simplify steaming and storage. 3) Frozen treats and molded confections: Press chocolate or ganache into pudding mould cups or jelly moulds, freeze to set, and easily pop out shaped chocolates or frozen desserts. Panettone moulds work for small festive loaves. Usage tips Choose the mold shape that matches your recipe (pudding basin for steamed desserts, mini cake pan for singleserve cakes, panettone mould for small loaves). For steamed puddings, use the lidded mold option to maintain shape and moisture during cooking. Allow molded desserts to cool or set fully before removing to preserve detail and avoid breakage. This versatile collection of pudding and dessert molds simplifies preparation across baking, steaming, chilling, and freezing — making it easier to create a wide range of desserts with consistent, presentable results.