Gingerbread House Silicone Mould - Small - 2 Piece (Red)


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Description

Making detailed, intricate Gingerbread Houses has never been easier! The Small Gingerbread House Silicon Mould is perfect for isomalt, gingerbread dough, chocolate, candy and cookies, is freezer safe to -23°C and heat safe up to 230°C.

 

SIZE:

Finished House Size: The finished house will be approximately 12cm high. This will depend on how much royal icing and decorations you use on the roof.

 

MOULD 1:

Wall with front door opening - 7.3cm wide x 11.3cm high

Rear wall - 7.3cm wide x 11.3cm high

Front Door - 2cm wide x 4cm long

Snowman - 2.5cm wide x 3cm high

Boy - 2cm wide x 3.5cm high

Old Lady - 3.5cm wide x 4cm high

Tree 1 - 4.8cm wide x 4.5cm high

Tree 2 - 4.8cm wide x 5cm high

Bird - 2.4cm wide x 2.2cm high

Cat - 3.8cm wide x 2.3cm high

 

MOULD 2:

Side Walls (x2) - 8.3cm wide x 7cm high

Roof panels (x2) - 9.4cm wide x 7cm high

 

MOULD SIZE:

Mould 1 - 22cm wide x 16cm high.

Mould 2 - 22cm wide x 16cm high.

 

Gingerbread Recipe (Makes approximately 2 small houses):

1⁄2 cup sugar

1⁄2 cup molasses

1 1⁄2 teaspoons ginger

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon clove

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. Makes about 3 dozen 7.5cm high gingerbread people.


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