[Sca-cooks] Molding Gingerbread

[Johnna Holloway]

I think there is going to be a question of detail with regard to using  
molds.
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.

Johnnae

>> 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?