[Sca-cooks] Molding Gingerbread
johnnae at mac.com
Thu Mar 31 15:20:09 PDT 2011
I think there is going to be a question of detail with regard to using
Smaller chocolate molds usually have special details that won't
reproduce with a
thicker gingerbread mixture.
Silicone molds have a certain amount of flexibility. Release shouldn't
be a problem.
What about using a nonstick Nordicware pan or cakelet pans?
In any case, I'd suggest practicing well in advance.
>> 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
>> 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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