Rum baba & bundt pan

Our Rum baba & bundt pan section includes the pans used for ring-shaped desserts and individual babas. Identifiable by their circular shape with a central chimney, these pans ensure even baking and clean release, which are essential for syrup-soaked savarins as well as rum babas. This section is part of our Cake pan/mold range within the Baking supplies department.

Choosing the right baba or bundt pan

What is the difference between a savarin pan and a baba pan?

A savarin pan has a large diameter for making a ring to share, while baba pans come in individual cavities, often taller. Your choice depends on the serving format you want: a single piece to slice, or individual portions for plated presentation.

Which material makes release easier?

Steel and tin pans conduct heat well and suit intensive use in a professional kitchen. To ease the release of soaked preparations, careful greasing is recommended. If you prefer a flexible alternative, see our silicone molds.

Reference brands

Our selection relies mainly on Paderno, complemented by Ibili and Lacor.

To broaden your options, browse the other formats in our Cake pan/mold range, in particular the round cake pans and petit-four pans. The AZ Boutique Rum baba & bundt pan section serves professional pastry chefs and home enthusiasts alike.