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The savarin mould is a large ring shaped mould, designed originally with an accompanying 
Now often just referred to as a ring mould, the shape is essentially that of a ring shaped cylinder cut in half, as opposed to other ring shaped pans,
gâteau
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate ...
recipe in mind. It was created by the Julien brothers, Parisian pastry chefs who owned Julien Frères, a respected pastry shop in Paris in the mid 19th century. The name Savarin is given in honour of Jean Anthelme Brillat-Savarin, the famous French gourmet, who gave Auguste Julien the recipe for the rum syrup used in the original Savarin Gâteau. In modern times, however, the moulds are used for many preparations, sweet and savoury, including meat, seafood, and vegetable dishes, as well as cakes, breads, mousses and jellies.
Now often just referred to as a ring mould, the shape is essentially that of a ring shaped cylinder cut in half, as opposed to other ring shaped pans, bundt
A Bundt cake () is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as , but Bundt cakes are not generally associated with any single recipe. The style of ...
pans for instance, which are more straight sided and deeper.
CULINARY HISTORIANS OF NEW YORK• Volume 17, No. 2 Spring 2004,
Saint Honoré—Patron Saint of Bakers & Pastry Chefs And the Evolution of the Cake Created In His Honor By Meryle Evans
References
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