Gingerbread Exchange Community
Show me.... => ...round-tower shaped gingerbread "how-to" => Topic started by: GingerbreadExchange on November 12, 2014, 02:19:49 pm
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To bake round/tube/shaped Gingerbread pieces, what I do is find a metal tin the size of what the tube/tower/trunk should be (in diameter). I measure this tin to figure out how large the piece should be, if laid flat, to wrap around this tin (you can practice by wrapping the tin with paper and measuring the paper). I then cut out the dough based on this flat piece.
I bake the piece (still flat, baking it on foil). As soon as the piece is done baking, I let it cool for about a minute or two (just cool enough to handle) I then drape it around the metal tin (or something round) to finish cooling (foil and baked dough). When the piece is totally cool, I removed from the tin (sliding the tin out from the middle) and carefully removed the foil from the inside.
This works better for me than actually baking the gingerbread piece ON the metal tin - due to the gingerbread dripping off the form. Since the dough is still very pliable after removing from the oven, this method of draping over a "shape" AFTER baking seems to work well.
Sorry I don't have pictures of this process... I will get some loaded as soon as I can.
Below is a sample of the tube-shaped gingerbread pieces I made.
(https://www.gingerbreadexchange.com/styles/gingerbreadexchange/files/6090_castle.png)
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Now that is an interesting method for forming. I'll give it a try... and soon.
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What gingerbread dough recipe are you using when you cook the dough flat and then wrap around your mold?
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For the Castle (above), I used Deni's Dough...
http://www.gingerbreadexchange.com/recipes/deni's-gingerbread-dough-(oven-plywood)/
A great dough, just make sure to read through and follow the instructions.
I think the Construction Grade gingerbread would work as well, but I've never tried it for baking curved pieces.
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Where do you find these metal tins? I need something tall. What is sold in such tins? Please respond to kellylenox@yahoo.com.
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It doesn't necessarily need to be a metal tin. You can use anything round or whatever shape you want. Use a large round can, or round oatmeal container, or glass bottle... anything that you can drape your gingerbread piece over in order to cool in that desired shape. Just take a look around your kitchen for round objects.
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If you are looking for large/tall cans to use as a 'mold' in the oven, consider the cans from tomato juice and sweet potatoes/yams; I have used both successfully. However, as Loreta noted, her suggested method of draping the baked but still pliable dough doesen't even require a heat proof mold so that may make it easier. Also, in 'extreme' situations I've used gum paste rather than gingerbread for curved structures and this has the added benefit of not requiring baking, simply shape it and let it dry out a few days and proceed as though it is typical gingerbread. Just an alternate suggestion if you have something specific in mind that isn't really feasible for baked gingerbread.
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Adam, that is a great idea to use gum paste for round pieces!!!
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Thanks for the information. I'll give it another try with your recipe. I tried it with my recipe and the gingerbread tore when I draped it over the can.
Great information!
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Another alternative for round or tube shapes is stacking rice cakes or using rice krispie treat mixture. Then you can just frost it.
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Pringles???
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I used the recipe provided by GingerArt. I made a form out of aluminum foil. Draped my dough over the form and baked it that way. I experimented with laying it on the form after baking, and that didn't work. I also tried draping it over the form mid-way through baking. This worked somewhat, but since there is already a crust formed on the surface, I had a lot more surface breakage.
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