Gingerbread House Baking Tray - Perfect for Christmas Desserts, Chocolate, Candy (Silicone, Set of 3) Review

I used it this morning and I love it! My gingerbread cookies turned out perfect. For those who complain about being flimsy, you may not have tried silicone molds before, but I really like them! I always put them on a baking sheet to make them easier to put in and take out of the oven. Easier to clean, easier to push out parts and much easier to store than my old heavy metal molds. I highly recommend it!

You did a GREAT job making our very own gingerbread houses! So much fun. No need to squirt in the pan and I used a recipe from another reviewer. The only items missing from their rating were temperature and cooking time. I found another recipe and followed the directions to bake at 338 degrees F for 20 minutes (flipping the pans after 10 minutes) and it came out great!

A friend and I used this to bake gingerbread cookies for Christmas. Our first try went well but it broke because our cookie was too soft, but it was easy to pop out of the mold. It works quite well, you just have to be careful with it and it's really thick, so you might have to leave the cookies in the oven a little longer than usual, don't burn them, just a few minutes more. I will attach some photos of our creation and the molds used.

If you are looking for Gingerbread Silicone Molds I would highly recommend this product. Every year my wife and I bake gingerbread houses for our granddaughters to decorate for Christmas. With the right gingerbread recipe, we were able to make six beautiful houses. Our granddaughters loved decorating all 4 sides and the roof of their houses. The detail is amazing. These forms are very easy to use. At an oven temperature of 350°, excellent gingerbread is made in less than 20 minutes. We sprayed…

I made two winter pastry houses - one made from gingerbread cookies (using another reviewer's recipe link - great!) and the other made from crushed candy and melted in the oven. Both turned out great and I love that this shape is so versatile in this way. The only issue I have is with the random roof pieces section. I'm assuming they should be skylights, but since they don't have side/wall sections, they can't be used at all. It's a waste of mold space. It would be nice to have some useful…

I really enjoyed making gingerbread houses with this shape. Ironically, I found a wonderful recipe on HGTV. I cooked it a little longer than they suggested and it was still soft enough to eat but firm enough to be stable around the house! I used compound white chocolate to glue the pieces together as suggested by Ann Reardon (from How to Cook That on YouTube. Move over Ro, Ann is an amazing artist!) and then made the frosting I made prefer (cream cheese frosting goes sooooo goes well with…

This is the best shape. Here's a recipe that will do all 3 shapes, and then some. I have found that instead of filling the molds to the brim, leave about 1/16 inch from the top and bake until edges are dark brown. If they are too thick or not baked long enough, break them. • 6 tablespoons flour • 1/2 teaspoon baking powder • 2 teaspoons ginger • 4 teaspoons cinnamon • 1/2 teaspoon ground cloves • 1/2 teaspoon nutmeg • 1/2 teaspoon Salt • 1 1/2 cups butter, softened • 1 1/2 cups light brown…

I've been buying gingerbread sets from the supermarket for years, but I'm disappointed every time I open them and find the pieces and realize that they taste like cardboard. This year I decided to make them myself so we can actually eat them after the holidays. This is a good shape and price for a complete gingerbread house (4 walls and a V roof) plus a door, 2 individual gingerbread men, 1 gingerbread couple, 2 trees, 1 snowman, Santa on a sleigh, 1 candy bar. reeds, 2 gift boxes and some…