Monday, January 30, 2012

Cookie Molds

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I ordered some cookie molds a while back. Like two years back I think. And this weekend I finally used them. I didn’t use them to imprint the cookie dough though. I used them to mold fondant to decorate the cookies instead.

I ordered the cookie molds from House on the Hill. Most of their molds are replicas of carvings from historic molds. They have some mold replicas from carvings as far back as the 1600s. Be careful if you visit their site. You’ll be mesmerized by all of the beautiful designs.

The molds are traditionally used for Springerle cookies (you can see examples on their site) which I’ve also been wanting to make. I didn’t have all the ingredients, so I settled on decorating sugar cookies with the molds.

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I used Bake at 350’s sugar cookie recipe after trying her cookies last year at Georgia Pellegrini’s Girl Hunter Weekend. The recipe is pretty perfect.

It’s soft and firm enough to decorate on with royal icing and the recipe has two great pluses. 1 – You can use cold butter which is great for me because I always forget to set it out. and 2 – you can bake with it right after rolling. No need to chill first. Yay!

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Oh and one more thing – it tastes great. Thanks Bridget!

After the cookies are baked and cooled, it was time to get to getting.

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I got some fondant out and rose gel food coloring.

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You can mix your fondant in any color you like. Then work with a small amount at a time for each molded shape and leave the rest wrapped up tightly in plastic wrap. Press it into the mold or roll it smoothly over the mold using a fondant roller.

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Holding the overflow/excess, gently remove the fondant shape from the mold revealing a beautiful design.

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Then you can use a cookie cutter to trim the design to match your cookies. Luckily the heart mold was similar in shape to a heart cookie cutter I had on hand.

Handy.

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Just repeat until you have enough molded shapes for your cookies.

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This is the Amo Te Heart mold. But there are bunches more you can choose from.

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Apply a thin layer of frosting to the sugar cookie and then place the molded fondant on top.
Gently press onto the surface and along the edge to attach.

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Look at all that detail. Crazy!

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Pretty cookies and pretty easy, too.

In addition to all the mold designs available, they also come in different shapes.

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I used this round one to mold cupcake tops.

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Wowzers.

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Same process as above. Roll or press the fondant into the mold and then gently remove. It’s helpful to have a fair amount extend past the shape so you have something to hold onto. That will make it easier to release the fondant from the mold. Start on the outside and work all the way around so you don’t pull too much in one direction.

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Now this mold was also similar in size to some graduated circle cutters I had on hand. Cutters I have used before to cover cupcakes in fondant. The mold has a border but the inside border is just the right size for the cutter, so I just removed the excess and used the inside section for the cupcake. Apply a little frosting to the center of the cupcake and gently press down the sides.

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Voila. Fondant rose covered cupcakes.

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Spectacular.

When I ordered the heart and rose molds, I also ordered this amazing roller.

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But that will have to be for another day.

Hope you try this is was lots of fun. And try different molds and themes. There are so many.

And, If you want to use either of these molds to make the cupcakes and cookies here, here’s what I used.

Amo Te Heart shaped mold
Heart-shaped Cookie Cutter
Sugar Cookie Recipe from Bake at 350

Double Rose Mold
Graduated Circle Cutters
Cupcake Recipe from Martha Stewart

Rose Gel Icing color from chefmaster
Satin Ice Fondant
Fondant Roller

Have fun!

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