Help With Curved Surfaces for a Gingerbread Castle - Mothering Forums
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#1 of 3 Old 09-26-2011, 05:21 AM - Thread Starter
 
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My son is making a big medieval castle replica for his History project.  He's 11 and a very experienced baker, he ran a small baking business for a year (he's on to starter plants and jams from our own berry crops right now, though!)  Neither of us have done a lot with gingerbread, though, and he's insistent on wanting curved towers for the castle as this is historically accurate.  Can gingerbread be molded round like clay, or would we need some sort of curved mold?


Busy keeping up with three children and an awful lot of chickens!

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#2 of 3 Old 09-30-2011, 07:08 AM
 
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My gingerbread dough tends to be pretty firm, I think you could roll a sheet round an empty can and cook a cylinder that way. I'm not sure about just rolling sausage shapes, I think they would end up being to thick to cook in the middle.

 

Sounds like a fun experiment, I;d love to see picture of his castle

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#3 of 3 Old 09-30-2011, 06:20 PM - Thread Starter
 
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He seems to have come to the same conclusion! He has his straight walls blocked out, so I guess it's a matter of finding the right size cans. He says he's taking pictures before it goes to school, and I think he wouldn't mind me posting some, so you'll probably see some, soon!

Busy keeping up with three children and an awful lot of chickens!

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