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52 of 52 people found the following review helpful
Makes great gingerbread houses.
on November 29, 2010
Every Thanksgiving my two granddaughters decorate gingerbread houses, and baking the houses falls on me. In the past, I have used a cast iron mold that requires one to cook half the house on one side of the mold and then turn it over to cook the pieces for the other half. To make two houses takes the better part of a day. I bought two of these silicone mold kits, which come with two molds so you can bake all the parts for a whole house at once. With two kits, I can make two entire houses at once. The silicone molds do not stick and are much easier than cast iron to un-mold if you allow them to cool as directed. My only complaint is that the directions (from "down under") use measurements in grams instead of America's usual volume measurements (cups, etc.). My converted recipe for two houses, filling the molds only half full (any more dough gives parts that are too thick, IMHO). I don't roll out the dough, but simply pack it into the molds in chunks and flatten with my fingers.: 1 cup brown sugar, sifted to remove lumps; 1/4 slightly rounded teaspoon salt; 2-1/3 cups treacle or golden syrup; 1 Tbsp ground ginger; 2-1/4 quarter-pound sticks of butter, softened; 6-1/4 cups all purpose flour; 2/3 tsp baking soda. Pack in molds and bake as directed. Have fun!