Create professional looking gingerbread houses with ease this Christmas using this two piece Gingerbread House Silicone Mould. Perfect for use with chocolate or gingerbread dough. Each silicone mould allows you to create one house at a time. These large gingerbread moulds will have you constructing your gingerbread house using Royal Icing in no time!
This mould is suitable for baking, or for use as a chocolate mould. You can create chocolate layers using the mould after baking the gingerbread!
The finished house will be approximately 18cm high. This will depend on how much royal icing and decorations you use on the roof.
Wall with front door opening - 15.4cm wide x 17.4cm high
Rear wall - 15.4cm wide x 17.4cm high
Front Door - 4cm wide x 8.5cm long
Girl - 3.7cm wide x 5.4cm high
Boy - 3.7cm wide x 5.4cm high
Christmas tree - 5.2cm wide x 7.4cm high
Side Walls (x2) - 14.4cm wide x 10.4cm high
Roof panels (x2) - 16.5cm wide x 11.8cm high
Mould 1 - 33.6cm wide x 21.4cm high.
Mould 2 - 35.8cm wide x 25.5cm high.
The mould you are purchasing makes the large gingerbread house on the left side of the photo.
1⁄2 cup sugar
1⁄2 cup molasses
1 1⁄2 teaspoons ginger
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1⁄2 cup margarine
1 egg, beaten
3 1⁄2 cups all-purpose flour
In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally. Remove from heat; stir in baking soda (it will foam up). Stir in margarine till melted. With a fork, stir in egg, then flour. On a floured surface, knead dough till mixed.
Divide dough in half, wrap half with plastic wrap; set aside. Roll half the dough, with a rolling pin, approximately 6mm thick. Cut with cutters or push into your silicone mould Bake at 160 degrees celcius for 12 minutes. Cool on a wire rack once baked.