Liewood Mariam Baking Moulds | Review By France Nellie

Opening the packet, I Loved the colours. Both dusky pink, one lighter than the other. I really like using silicone bun cases and have done for years, much better than paper cases that just go to landfill (Also, It means you never have that moment when you have mixed the batter and then realise you ran out of cases!). anyway, I was impressed by these, they looked beautiful. The silicone is super squishy and soft but wasn't tricky to hold steady when full of batter, it contained it easily and I didn't need to put it on another tray, I put it straight on the rack.
Liewood Mariam Cake Pans | Sisi & Seb
The bun size was perfect and the shiny surface on the inside of the moulds made it super east to get the buns out (and easy to clean)- There was zero greasing required and zero sticking. The recipe I used involved lots of blackcurrants from the garden, so the buns had a generally bumpy surface - in hindsight not the best type of recipe to test something with fine detailing. However, It worked! the cat and bunny were best - the bunny is a little hard to make out due to the blackcurrants but the detail is most certainly there. I plan to make a non bumpy batch to really show off the detail too. I was super impressed with these and would definitely recommend them. I love to make savoury or sweet buns for packed lunches, these careless ones would be great. The shapes and little faces make them a really fun little snack!
Thanks for asking us to test Carley and lovely Sisi!
Here is a link to the Liewood Mariam Rose Cake Pans. However they also come in different colour options. You can also view the whole 'Bakeware & Moulds' collection. There are two pans in each pack and they slot into each other to make for easy storage. As I love Liewood, here is the whole Liewood Collection at Sisi & Seb. Can you choose a favourite or do you just love it all, like me?
Frances Nellie Photography
The recipe we used was the following from Good To Know
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 125g self-raising flour
  • Pinch of salt
  • 2 medium eggs
  • 2 tablespoons milk
  • Ice-cream scoop (optional)


  • Set the oven to 190C, gas 5.

  • Tip the butter into a bowl and beat it until softened. Then add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.

  • Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.

  • Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.

  • Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes. Then transfer them to a wire rack to cool.


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