Tim Absalikov, Author at Berlin Modern Cooking

I want to quickly tell you how to count grams for your shape. On the manufacturer’s website and on the back of the box from the silicone mold, there is always information about the volume of one cell. Therefore, you only need to understand what is the difference (coefficient) between your forms and those indicated in the recipe. For example, let’s take two different sets of shapes (the filling and the cake itself).
The first set is Silikomart Cupido hearts (filling, 30 ml per cell) and Silikomart Amorini (large cake heart, 96 ml per cell).

The second set is Silikomart Mini Truffle (filling, 20 ml per cell) and Silikomart Truffle (large cake truffle, 117 ml).

This means that for the first set of filling you need 8 * 30 = 240 ml. A mousse 8 * (96-30) = 528 ml. We do not take into account the biscuit share yet. The second set requires 8 * 20 = 160 ml of filling and 8 * (117-20) = 776 ml. Now you understand that if the recipe contains 240 ml of filling, and we need 160 ml, then all the ingredients need to be multiplied by (160/240) = 0.67. It’s the same story with mousses, our coefficient will be (528/776) = 0.68.

You may come across sets when you need more toppings and less mousse than in the recipe, and vice versa. The same will apply to the cake. At the same time, the biscuit is usually prepared according to the recipe and given (it is not worth it to suffer from calculations). The only, perhaps, important point – in cakes, biscuits are 3-5 mm thick, cakes are 8-12 mm thick.

If using metal molds, also calculate their cubic volume. Just keep in mind. This is just a mathematical miscalculation. But, taste balances are always important. If I conceived sourness in my cake, it may be lost in yours (if the size of the filling mold itself has a smaller share in the whole cake than mine).

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