The mould à manqué is a high-sided cake tin used for sponge cakes, cookies, bavarois, cheesecakes and tarte Tatin. But do you know the origin of its name? In the 19th century, during the preparation of a sponge cake, a pastry chef who couldn't get his eggs to set decided to add butter and crushed almonds to his mixture to avoid wasting his batter: the cake was such a success that it was named "manqué", which later gave its name to the mold used! Today, the "manqué" mold is an indispensable pastry-making tool, as it can be used for a wide variety of preparations. They come in many shapes and sizes, depending on your needs and desires for your cakes! The materials used also vary from one mold to another, so choose the one that's right for you! Take a look at our selection of cake moulds!