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


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Description

Making cute, 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 celsius for 12 minutes. Cool on a wire rack once baked. Makes about 3 dozen 7.5cm high gingerbread people.

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