SC - IT'S A YES!!!!

[Elaine Koogler]

I've worked with plaster in casting molds for sculpture, etc.  My only concern
would be that it might sweat, thereby adding extra moisture to your
gingerbread...and possibly unwanted flavor from fumes, etc.

Kiri

Bethany Public Library wrote:

> Hallo! I am suddenly stuck with an idea, and wonder if anyone has tried
> anything like it for a soteltie.
>
> I need a mold to bake gingerbread in (the hard cookie renaissance Italian
> sort, not the cake or early period sort w/breadcrumbs), so as to make a
> vessel, and wonder if anyone has baked gingerbread in a carved plaster mold
> before.  I've never used plaster in the oven before, but if I line it with
> foil or grease the plaster, it might work. I think I could get a very high
> level of detail in that manner.
>
> Thoughts, anyone?
>
> Cheers
>
> Aoife
>
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