[Sca-cooks] Molding Gingerbread
K C Francis
katiracook at hotmail.com
Thu Mar 31 13:22:08 PDT 2011
I've always pressed the mixture into a cake pan and I don't remember having any trouble removing it. As to temp, since I expect you would be using your fingers to fill the molds, do so as soon as it is cool enough to work with. FYI, my mixture isn't as oozy-gooey as some I've seen and I would expect that the less so would be better for your purpose.
> Date: Wed, 30 Mar 2011 16:42:11 -0400
> From: osermart at msu.edu
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Molding Gingerbread
> Greetings, all!
> For an upcoming project I'm considering making gingerbread - Medieval style, not modern cake or cookie style - and was wondering if it could be molded into shapes using modern candy and/or cookie molds?
> If so, what are the recommendations from those who have experience? Should I grease the mold to keep it from sticking? Will water work to prevent sticking? How cool should the mixture be before I try forming it?
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