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Gingerbread- Project diary 3

06 Apr

I don’t have access to any wooden molds for gingerbread.  And in today’s sanitation concerned society, wooden molds are more prone to bacterial “infections/infestations”. Ceramic would probably also work, but I decided to go with food grade silicone.  You can press designs into them and they are great at releasing sticky stuff like dough and sugar.  I use them heavily in sugar work I do for gingerbread houses.

Granted this is only a first attempt at a “crude” cookie mold, but I think I have worked out several of the kinks. You can buy food grade silicone in any art/craft supply store.  It is CRITICAL you get the kind that is food safe/grade.  Otherwise don’t bother unless you KNOW people are not going to eat what you make.

1. Take equal portions of the molding compounds, and blend throughly according to the instructions on the package.

Mold step 1

2. Press your object into the silicone to create a mold. Let it cure according to the instructions on the package.

Mold step 2 Mold step 2b

3. Once cured place dough in mold.

Mold step 3

4. Release cookie. Press edges/details into molded cookie with ceramic (yes the kind you use for clay) tools. These will bake with the cookie as there is no spread.

Mold step 4

5. Guild with edible pastry paints (edible gold leaf is available, but very expensive). You can find pastry paints and powders in the cake supplie section of the craft store.  Mix the powders with a high grade alcohol like everclear, gin or vodka.

Mold step 5 Mold step 5b

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Posted by on April 6, 2009 in Cooking

 

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