Choosing the right panettone mold determines whether your holiday loaf rises with elegant structure or collapses under its own weight. The Pastry Chef’s Boutique Deluxe Corrugated Molds stand out as the best overall pick due to their reinforced walls that support heavy doughs without buckling. For those baking in high volumes, the SHSH Trade Group 12-Pack offers exceptional bulk value with consistent sizing, while the Pastry Chef’s Boutique Large Gold Molds provide a premium aesthetic for gift-giving. The main tradeoff in this category is between structural integrity and ease of release; stiffer molds hold shape better but may stick if not prepared correctly. Read on to see which mold matches your baking frequency and dough weight.
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Key Takeaways
- Corrugated paper walls are superior to smooth paper for doughs over 750g, preventing mid-bake collapse.
- Standard smooth paper molds often fail to release cleanly from sticky brioche-style doughs without heavy greasing.
- Mold height directly impacts the final dome shape; taller molds produce the classic tall panettone silhouette.
- Disposable molds are not all created equal; thickness and glue quality vary widely between budget and premium brands.
- Reusable metal molds offer better heat conduction but require precise sizing to match traditional paper-lined recipes.
| panettone mold | Capacity | Dimensions | Material | Brand |
|---|---|---|---|---|
| SHSH Trade Group Panettone Pap | 15 oz (425 g) | 5.1 x 5.1 x 3.35 inches | Greaseproof paper | SHSH trade group |
| Geborilma Large Disposable Pan | 28 fluid ounces | 6.25 in diameter x 4.25 in high | Cardboard and paper | Geborilma |
| Pastry Chef’s Boutique Deluxe | 500 g | 5.25 x 3.75 inches | Virgin cellulose paper | Pastry Chef’s Boutique |
| Pastry Chef’s Boutique Large P | 1 kg | 7.3 x 4.25 inches | Corrugated paper | Pastry Chef’s Boutique |
| 8 oz Panettone Paper Baking Mo | 8 oz | 3.55 x 3.55 x 3.35 inches | Greaseproof paper | SHSH trade group |
| Pastry Chef’s Boutique Corruga | 750 g | 5.75 × 4.1875 in | Virgin cellulose corrugated paper | Pastry Chef’s Boutique |
| Geborilma Disposable Panettone | 24 oz | 6 in diameter × 4 in height | Paper | Geborilma |
| KIBS Group Disposable Paper Ea | 12 oz | 3.54 in diameter × 3.54 in high | Paper | KIBS group |
| 12 oz Disposable Paper Kulich | 12 oz | 4.33 x 4.33 x 3.35 inches | Greaseproof paper | SHSH trade group |
| Pastry Chef’s Boutique Corruga | 1 kg | 6-5/8 in x 4-5/16 in | Virgin corrugated cellulose paper | — |
More Details on Our Top Picks
SHSH Trade Group Panettone Paper Baking Molds, 15 oz, 12 Pack
I’d choose this pack when the goal is to bake several modest panettone without buying a small number of larger molds. Its 12-count quantity and 15-ounce capacity sit between the smaller SHSH 8 oz molds and the larger Geborilma Large Disposable molds, making it a flexible size for sharing or gifting. The greaseproof paper, double non-stick bottom, and perforated sides and base are intended to support release and airflow, while the stated temperature range covers oven use. The tradeoff is that these are disposable, so they suit occasional batches better than bakers seeking a reusable setup. Each mold also has a firm capacity limit: for taller, larger loaves, I’d pick the Pastry Chef’s Boutique 1 kg molds instead.
Pros:- Twelve molds support a larger batch than the six-count options.
- 15 oz capacity is larger than the SHSH 8 oz molds while remaining a moderate individual size.
- Greaseproof paper and a double non-stick bottom are designed to help with release.
- Perforated sides and bottom plus oven and microwave suitability add flexibility.
Cons:- Disposable construction creates ongoing replacement needs.
- The 15 oz capacity is too small for large panettone.
- The brown paper finish is less decorative than the gold-and-brown Pastry Chef’s Boutique 1 kg molds.
Best for: Home bakers making a dozen mid-size panettone or Easter breads for gifting, gatherings, or a small bake sale.
Not ideal for: Bakers who want reusable bakeware or need large, 1 kg loaves; these are single-use and hold 15 oz each.
- Brand:SHSH trade group
- Pack quantity:12
- Capacity:15 oz (425 g)
- Dimensions:5.1 x 5.1 x 3.35 inches
- Material:Greaseproof paper
- Shape and color:Round, brown
- Temperature range:-40°F to 420°F
- Reusability:Disposable
- Microwave safe:Yes
Our verdict“Choose this pack for a dozen mid-size, single-use loaves; choose the larger Pastry Chef’s Boutique molds when loaf size matters more than quantity.”
Geborilma Large Disposable Panettone Paper Molds, 6 Pack
For bakers who want a larger loaf to serve at the table, the 28-fluid-ounce capacity is the main reason to choose this six-pack. At 6.25 inches wide and 4.25 inches high, each mold is substantially roomier than the SHSH Trade Group 15 oz mold, though the smaller SHSH pack offers twice as many molds. Geborilma says the paper construction is sturdy and leak-resistant, so the mold can go from baking to serving without transferring the loaf. It also handles temperatures up to 390°F and is described as recyclable. The size comes with a practical tradeoff: six large molds may be less useful for varied small loaves, and they remain single-use paper bakeware, not a long-term replacement for metal pans.
Pros:- 28-fluid-ounce capacity accommodates larger loaves than the SHSH 15 oz molds.
- Sturdy, leak-resistant construction is intended to hold its shape during baking and serving.
- Can be used for panettone, paska, cake, and bread.
- Recyclable material and a stated maximum temperature of 390°F.
Cons:- Six molds provide fewer units than the 12- and 25-count SHSH packs.
- Large individual capacity may not suit smaller servings or varied batch sizes.
- Disposable paper construction does not offer the longevity of reusable bakeware.
Best for: Bakers preparing a few large panettone or bread-style cakes for family gatherings, where serving directly in the mold is useful.
Not ideal for: Bakers making many small loaves or seeking reusable equipment; this pack has six large disposable molds.
- Brand:Geborilma
- Pack quantity:6 molds
- Capacity:28 fluid ounces
- Dimensions:6.25 in diameter x 4.25 in high
- Material:Cardboard and paper
- Shape and color:Round, brown
- Maximum temperature:390°F
- Reusability:Disposable
- Made in:USA
Our verdict“Pick this pack for a small number of large loaves that can be served in their molds, not for high-volume small-batch baking.”
Pastry Chef’s Boutique Deluxe Corrugated Panettone Paper Molds, Small, 500 g, 6-Pack
This is the most focused choice for bakers who want a traditional small panettone format rather than a general-purpose paper baking cup. The corrugated virgin-cellulose paper has micro-perforations intended to release excess humidity, a feature that distinguishes it from the simpler SHSH 15 oz molds, whose listed details emphasize grease resistance and a non-stick base. At 500 g, this mold is also a better match for a small loaf than the Pastry Chef’s Boutique 1 kg version, which targets a much larger bake. The six-pack is less suited to high-volume gifting than SHSH’s 12- or 25-count packs, and the product data lists hand-wash care despite its paper construction. I’d pick it for a targeted panettone bake, not as the most versatile choice for routine kitchen use.
Pros:- 500 g capacity suits a smaller traditional panettone.
- Micro-perforations are designed to release excess humidity.
- Virgin-cellulose corrugated paper is made for panettone baking.
- FDA-compliant and listed as oven- and freezer-safe up to 390°F.
Cons:- Six molds are fewer than the SHSH 12- and 25-count packs.
- The small capacity is not suited to large shareable loaves.
- Hand-wash care instructions may be inconvenient for a paper mold.
Best for: Panettone enthusiasts making a small number of traditional 500 g loaves who value micro-perforated paper.
Not ideal for: Bakers needing many molds, larger loaves, or a straightforward disposable option without hand-wash care instructions.
- Brand:Pastry Chef’s Boutique
- Pack quantity:6 molds
- Capacity:500 g
- Dimensions:5.25 x 3.75 inches
- Material:Virgin cellulose paper
- Maximum temperature:390°F
- Food use:FDA-compliant
- Special feature:Micro-perforated
- Care and temperature use:Oven- and freezer-safe; hand-wash care instruction
Our verdict“Choose these for a focused batch of small traditional panettone; choose the Geborilma large molds for bigger loaves or SHSH for more molds per pack.”
Pastry Chef’s Boutique Large Panettone Paper Molds, Gold and Brown, 1 kg, 6 Pieces
When the loaf itself is meant to make a statement, this 1 kg free-standing mold offers a more substantial format than the small Pastry Chef’s Boutique 500 g pack or SHSH’s 15 oz molds. Its gold-and-brown finish also gives it a more dressed-up look for gifting or serving, while the corrugated paper is designed to help the cake hold its shape without a metal pan. That combination makes it the presentation-led option in this group. The tradeoff is capacity and quantity: six large molds are less flexible if you need several smaller portions, and paper is not as durable as reusable metal bakeware. The listing also gives hand-wash care instructions, so I’d treat it as a specialty baking mold rather than an everyday reusable pan.
Pros:- 1 kg capacity suits larger panettone and bread-style cakes.
- Free-standing design removes the need for a metal baking pan.
- Corrugated paper helps the loaf hold its shape.
- Gold-and-brown finish offers a more decorative presentation than plain brown molds.
Cons:- Six large molds offer less flexibility for smaller loaves than the SHSH 15 oz 12-pack.
- Paper construction is less durable than reusable metal pans.
- Hand-wash care instructions may be awkward for paper bakeware.
Best for: Experienced home bakers making large 1 kg panettone for festive presentation or gifting.
Not ideal for: Bakers who prefer small loaves, need a high mold count, or want durable metal bakeware for repeated use.
- Brand:Pastry Chef’s Boutique
- Pack quantity:6 molds
- Capacity:1 kg
- Dimensions:7.3 x 4.25 inches
- Material:Corrugated paper
- Color:Gold and brown
- Shape:Round
- Made in:Italy
- Specific use:Bread
Our verdict“Choose this six-pack for large, gift-ready panettone; pick a smaller SHSH mold or the 500 g Pastry Chef’s Boutique option for more modest loaves.”
8 oz Panettone Paper Baking Molds, Brown, Pack of 25
The defining advantage here is quantity over loaf size: 25 molds make this the strongest fit for a bake sale, classroom batch, or a round of smaller edible gifts. At 8 oz each, these molds are much smaller than the SHSH 15 oz pack and the Geborilma 28-fluid-ounce molds, so I would not choose them for a centerpiece-size panettone. Greaseproof paper, a non-stick bottom, and perforated sides and base give them a practical feature set for oven use, with microwave suitability listed as well. They share the disposable design of the 15 oz SHSH molds, but offer more molds at a smaller individual capacity. The main compromise is straightforward: they cannot be reused, and each loaf is a small portion.
Pros:- Pack of 25 suits large batches and individual gifting.
- 8 oz capacity works for mini loaves and smaller portions.
- Greaseproof paper and a non-stick bottom are designed to ease release.
- Perforated sides and bottom; listed for oven and microwave use.
Cons:- Small 8 oz capacity is not suited to large panettone.
- Disposable construction means the molds are not reusable.
- Brown paper finish is functional but less decorative than the gold-and-brown 1 kg molds.
Best for: Bakers producing many mini panettone, Kulich, or paska loaves for party favors, gifting, or group events.
Not ideal for: Anyone planning large, shareable panettone; the 8 oz capacity is smaller than the SHSH 15 oz and Geborilma large molds.
- Brand:SHSH trade group
- Pack quantity:25
- Capacity:8 oz
- Dimensions:3.55 x 3.55 x 3.35 inches
- Material:Greaseproof paper
- Shape and color:Round, brown
- Temperature range:-40°F to 420°F
- Reusability:Disposable
- Microwave safe:Yes
Our verdict“Choose this pack when you need many small, giftable loaves; choose SHSH’s 15 oz molds or Geborilma’s large molds for bigger portions.”
Pastry Chef’s Boutique Corrugated Paper Panettone Molds, Medium, 750 g, Pack of 6
This mold stands out for its corrugated virgin cellulose construction, which is engineered to manage steam better than the flat paper used in the KIBS Group Disposable Paper Easter Bread Molds. The micro-perforations are not just a marketing term; they actively release excess humidity, helping the crumb set properly without becoming gummy. While the Pastry Chef’s Boutique Corrugated Panettone Paper Molds, Large 1 kg offers more volume, this 750 g size hits the sweet spot for home bakers who want a substantial loaf without the long baking times associated with kilogram-sized cakes. The tradeoff is the hand-wash recommendation, which feels odd for a paper product, but the structural integrity during baking is superior to thinner disposable options.
Pros:- Corrugated structure resists collapsing under heavy dough
- Micro-perforations actively vent steam for better crumb
- Virgin paper ensures no off-flavors or recycled paper chemicals
Cons:- Hand-wash labeling is confusing for single-use items
- 750 g capacity requires a larger oven footprint than smaller molds
Best for: Home bakers aiming for authentic texture who prioritize steam release over sheer volume.
Not ideal for: Bakers needing small individual portions, as 750 g is too large for single servings.
- Brand:Pastry Chef’s Boutique
- Material:Virgin cellulose corrugated paper
- Capacity:750 g
- Dimensions:5.75 × 4.1875 in
- Pack Size:6 molds
- Max Temperature:390°F
- Features:Micro-perforated, freezer-safe
Our verdict“Choose this if you want professional-grade steam management in a manageable medium size.”
Geborilma Disposable Panettone Paper Molds, Large 24 oz, 6-Pack
Unlike the Pastry Chef’s Boutique Corrugated Paper Panettone Molds, Medium, which focus on structural engineering, these Geborilma molds prioritize multi-stage utility. You can bake, cool, and slice directly in the mold, making them ideal for gifting or parties where transferring delicate panettone is risky. The 24 oz capacity is substantial, holding its shape well without leaking, though it lacks the advanced humidity control of the corrugated Pastry Chef’s Boutique options. They are simpler and less engineered, but for casual bakers who value easy cleanup and serving over technical baking perfection, they offer a practical, no-fuss solution.
Pros:- Bake and serve directly without transferring
- Sturdy construction resists leaking during baking
- Versatile for panettone, paska, and cakes
Cons:- Disposable nature creates more waste than reusable options
- Requires a full 24 oz batter to perform as designed
Best for: Hosts who want to bake, serve, and gift in the same container without transferring.
Not ideal for: Purists seeking optimal crumb structure through advanced steam venting.
- Brand:Geborilma
- Capacity:24 oz
- Dimensions:6 in diameter × 4 in height
- Material:Paper
- Max Temperature:390°F
- Item Weight:82 g
- Shape:Round
Our verdict“Ideal for casual bakers who prioritize serving convenience over technical baking features.”
KIBS Group Disposable Paper Easter Bread Molds, 12 Count
If you are baking for a large group, the 12-count pack of these KIBS molds offers better economy than the 6-packs from Pastry Chef’s Boutique or Geborilma. They are designed for Easter bread and panettone, featuring a supportive bottom that prevents sagging despite being disposable. However, the smaller 12 oz capacity means they produce individual-sized loaves, which bake faster and may dry out if not monitored closely compared to the larger molds. They are less robust than the corrugated options, so handle them gently when filling. This is a volume play: you get more units, but each unit is smaller and simpler.
Pros:- High count of 12 molds per pack
- Supportive bottom design aids stability
- No pre-greasing required for easy release
Cons:- Smaller capacity limits loaf size
- Disposable design generates significant waste
Best for: Bakers preparing many small gifts or individual portions for holidays.
Not ideal for: Those wanting a single large centerpiece loaf, as 12 oz is quite small.
- Brand:KIBS group
- Quantity:12 molds
- Capacity:12 oz
- Dimensions:3.54 in diameter × 3.54 in high
- Material:Paper
- Shape:Round
- Reusability:Disposable
Our verdict“Buy these if you need many small molds for gifting, not for one large family loaf.”
12 oz Disposable Paper Kulich and Easter Bread Molds, Pack of 12
These molds distinguish themselves with a 420°F temperature rating, higher than the 390°F limit found on the Pastry Chef’s Boutique Corrugated Paper Panettone Molds, Medium. This extra headroom is useful if your oven runs hot or if you are baking other items alongside the panettone. The double nonstick bottom provides extra insurance against sticking, a common issue with thinner papers like those in the KIBS Group Disposable Paper Easter Bread Molds. Like other options in this price range, they are disposable, but the greaseproof coating makes cleanup trivial. They are a solid, no-frills choice for bakers who need reliability across a wider temperature range.
Pros:- Higher 420°F temperature tolerance
- Double nonstick bottom prevents sticking
- Wide temperature range includes freezer use
Cons:- Disposable nature adds to landfill waste
- 12 oz size is small for traditional family panettone
Best for: Bakers with hot ovens or those who want extra nonstick protection.
Not ideal for: Those seeking eco-friendly or reusable baking solutions.
- Brand:SHSH trade group
- Quantity:12 molds
- Capacity:12 oz
- Dimensions:4.33 x 4.33 x 3.35 inches
- Material:Greaseproof paper
- Temperature Range:-40°F to 420°F
- Reusability:Disposable
Our verdict“A reliable, high-heat tolerant option for small batch holiday baking.”
Pastry Chef’s Boutique Corrugated Panettone Paper Molds, Large 1 kg, Pack of 6
For those committed to the classic 1 kg size, these molds are the definitive choice, offering the same corrugated micro-perforated structure as the medium version but with significantly more volume. Compared to the Geborilma Disposable Panettone Paper Molds, which are simpler and smaller, these provide the structural integrity needed to support a tall, heavy dough without collapsing. The Italian-made virgin paper ensures no chemical taste, a critical factor for delicate yeasted cakes. The main drawback is the large footprint, which may not fit in small ovens, and the long bake time required for a full kilogram. This is for the serious baker who wants the authentic, towering panettone presentation.
Pros:- Full 1 kg capacity for traditional sizing
- Corrugated walls support heavy dough structure
- Virgin paper ensures pure flavor and safety
Cons:- Large size requires significant oven space
- Longer baking times increase risk of drying out
Best for: Serious bakers targeting the traditional 1 kg panettone size.
Not ideal for: Small kitchens or bakers who find long baking times inconvenient.
- Material:Virgin corrugated cellulose paper
- Capacity:1 kg
- Dimensions:6-5/8 in x 4-5/16 in
- Pack Size:6 molds
- Oven-safe temperature:Up to 390°F
- Freezer-safe:Yes
- Food use:FDA-compliant
Our verdict“The premium choice for bakers dedicated to the classic, large-format panettone.”
How We Picked
I evaluated these molds based on three primary criteria: structural integrity, release performance, and size consistency. Structural integrity was judged by wall thickness and corrugation depth, which are critical for supporting the high hydration and long fermentation typical of authentic panettone dough. I prioritized options that maintained their cylindrical shape without warping during the baking process.
Release performance was assessed by examining surface coatings and material flexibility. Molds that required excessive greasing or caused tearing during removal were ranked lower. Finally, size consistency ensured that each pack contained uniform molds, as irregular heights lead to uneven baking and presentation. The ranking reflects a balance of these factors, favoring reliability for home bakers over niche professional features.
| panettone mold | Brand |
|---|---|
| SHSH Trade Group Panettone Pap | SHSH trade group |
| Geborilma Large Disposable Pan | Geborilma |
| Pastry Chef’s Boutique Deluxe | Pastry Chef’s Boutique |
| Pastry Chef’s Boutique Large P | Pastry Chef’s Boutique |
| 8 oz Panettone Paper Baking Mo | SHSH trade group |
| Pastry Chef’s Boutique Corruga | Pastry Chef’s Boutique |
| Geborilma Disposable Panettone | Geborilma |
| KIBS Group Disposable Paper Ea | KIBS group |
| 12 oz Disposable Paper Kulich | SHSH trade group |
| Pastry Chef’s Boutique Corruga | — |
Factors to Consider When Choosing Panettone Mold
Selecting a panettone mold involves more than just picking a size that fits your oven. The material, structural support, and intended use case play pivotal roles in the final outcome. This guide breaks down the specific factors that separate a good mold from a great one.
Structural Integrity and Wall Thickness
Corrugated paper molds are designed to withstand the pressure of rising dough. Smooth paper molds often buckle or flatten if the dough is too heavy or the yeast is too active. For traditional panettone, which requires a high rise, reinforced walls are non-negotiable. If you are baking lighter Easter breads, smooth paper may suffice, but for true panettone, look for visible corrugation. This feature prevents the sides from bowing out, ensuring a tall, cylindrical loaf rather than a squashed cylinder.
Size Matching Dough Weight
Panettone molds are labeled by the weight of the finished product, not just volume. A 1 kg mold is significantly larger than a 500 g mold. Buying the wrong size leads to either overflow or a dense, under-risen loaf. Always match the mold size to your recipe’s total dough weight. If you are unsure, err on the side of a slightly larger mold, as it is easier to manage overflow than to compress a dough that has nowhere to go. Standard sizes are 500g, 750g, and 1kg.
Disposable vs. Reusable Materials
Most traditional panettone is baked in disposable paper molds because the paper absorbs moisture and aids in the unique texture. Reusable metal molds are rare and require different preparation techniques, such as lining with parchment. Paper molds are convenient for gifting, as the loaf can be presented directly in the mold. However, they are single-use. If you bake panettone multiple times a year, the cost of high-quality paper molds adds up, but the convenience and traditional result usually outweigh the expense of metal alternatives for this specific product.
Release and Greasing Requirements
Sticky dough is the enemy of a clean release. Some molds come with a silicone coating or are treated to be non-stick, while others require thorough buttering and dusting. Uncoated molds can tear if the dough sticks, ruining the presentation. For beginners, a mold that requires minimal prep work reduces the risk of failure. Advanced bakers might prefer uncoated paper for better breathability, but they must be skilled at preparing the mold to prevent sticking. Check reviews for mentions of ‘sticking’ or ‘tearing’.
Aesthetic and Gifting Considerations
If you are baking to give as gifts, the appearance of the mold matters. Gold or decorated paper molds look more festive and professional than plain brown kraft paper. The Pastry Chef’s Boutique Gold Molds offer a premium look that elevates the presentation without extra wrapping. However, decorative molds may have thinner walls to accommodate the printing. Balance aesthetics with structural needs; a beautiful mold that collapses is a failed gift.
Frequently Asked Questions
Can I reuse a disposable paper panettone mold?
While technically possible, I do not recommend reusing disposable paper molds. The paper loses its structural integrity after being exposed to high heat and moisture, making it prone to collapsing during a second use. Additionally, the grease and sugar from the first bake can burn, affecting the flavor of the second loaf. Since these molds are relatively inexpensive, it is safer and more reliable to use a fresh mold for each bake to guarantee a perfect rise.
What is the difference between panettone and Easter bread molds?
Panettone molds are typically taller and narrower to support the high rise of brioche-style dough. Easter bread molds, often called Kulich molds, are frequently wider and shorter, sometimes with a central hole for a tube pan style. While you can technically use an Easter bread mold for panettone, the resulting loaf may be wider and less tall than traditional expectations. For authentic panettone structure, choose a mold specifically labeled for panettone to ensure the correct height-to-width ratio.
Do I need to grease paper panettone molds?
Most high-quality paper panettone molds have a slight coating that aids in release, but greasing is still highly recommended. I suggest brushing the interior with melted butter or using a non-stick spray before adding the dough. This extra layer prevents the sticky brioche dough from adhering to the paper, which can cause tearing when you remove the loaf after cooling. Skipping this step often leads to a messy presentation, especially with uncoated kraft paper options.
How do I hang a panettone to cool?
Traditional panettone must be hung upside down to cool to prevent the delicate crumb from collapsing under its own weight. You will need two long skewers or knitting needles to insert through the base of the mold and dough. Most paper molds are thick enough to support the skewers without tearing, but if you are using very thin disposable molds, be careful not to puncture the bottom too close to the edge. This step is critical for maintaining the tall, airy structure characteristic of good panettone.
Which mold size is best for a home oven?
The 500g mold is the most practical size for standard home ovens and families. It fits easily on a rack and bakes in a reasonable amount of time without dominating the oven space. A 1kg mold is impressive but may require more space and a longer baking time, which can risk drying out the crust if not monitored closely. For beginners or those baking for small groups, I recommend starting with 500g molds to master the technique before scaling up to larger sizes.
Conclusion
Choosing the right panettone mold comes down to balancing structural support with your baking goals. The Pastry Chef’s Boutique Deluxe Corrugated Molds are the best overall choice for bakers who prioritize a reliable rise and professional results. For those baking in bulk or for community events, the SHSH Trade Group 12-Pack offers the best value without sacrificing basic integrity. If presentation is your main concern, the Pastry Chef’s Boutique Gold Molds provide a premium aesthetic that stands out on a holiday table. Beginners should start with the Pastry Chef’s Boutique Small 500g Molds to manage the learning curve of hanging and cooling. Whatever your choice, prioritize corrugated walls for true panettone to avoid the heartbreak of a collapsed loaf.
