[Sca-cooks] Shaping gingerbread

Jennifer Carlson talana1 at hotmail.com
Thu Mar 31 14:38:19 PDT 2011

Helena wrote:
> 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?
> Thanks!

I've had success with a Wilton flexible-plastic, star-shaped candy mold. A light brushing of olive oil helps if the gingerbread is warm or room temperature, but if it's chilled, I don't have much trouble knocking the formed stars out.

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