Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
Hi, everyone! I canโt tell you how many times Iโve been asked if gingerbread is the only cookie dough that can be used for 3-D projects. Or why some doughs crack and spread, and others donโt, when baked over curved surfaces or molds. And so . . . I decided to create this video to answer these questions definitively, once and for all!
This video is less demonstration and more lecture, controlled experiments, and food science, so I encourage you to get comfy, get rid of any distractions, and take out a notebook or laptop to record key points along the way. Youโll learn general principles for adapting your own doughs, as well as how I adapted BOTH my gingerbread AND (BONUS!) sugar cookie recipes for 3-D baking!
THANK YOU SO MUCH, dear @Julia M. Usher for another amazing video!!! Will sit and watch carefully. It is such a blessing to learn from you. And you are so generous in sharing it with us all. ๐ฅฐ
Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
Heather Bruce Sosa posted:
THANK YOU SO MUCH, dear @Julia M. Usher for another amazing video!!! Will sit and watch carefully. It is such a blessing to learn from you. And you are so generous in sharing it with us all. ๐ฅฐ
Aww, thanks so much, Heather! It's comments like this that motivate me to keep making videos!
Thank you so much @Julia M. Usher for all of this. It was incredibly informative and helpful. One question though - have you ever modified your construction gingerbread recipe for contouring? I use your regular gingerbread recipe for cookies but, as you suggest in your book, I use the construction gingerbread recipe for gingerbread creations meant for holiday display (not consumption). I've been playing around with larger spheres and cylinders this year with mixed results. I do reduce the leavening but have not modified anything else. As I mentioned, I am working with larger pieces (10" or so) and maybe the size itself is the challenge. Any suggestions?
Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
LisaF posted:
Thank you so much @Julia M. Usher for all of this. It was incredibly informative and helpful. One question though - have you ever modified your construction gingerbread recipe for contouring? I use your regular gingerbread recipe for cookies but, as you suggest in your book, I use the construction gingerbread recipe for gingerbread creations meant for holiday display (not consumption). I've been playing around with larger spheres and cylinders this year with mixed results. I do reduce the leavening but have not modified anything else. As I mentioned, I am working with larger pieces (10" or so) and maybe the size itself is the challenge. Any suggestions?
I actually use my Cutout Gingerbread, modified as I did here, for most all of my 3-D work, with pieces that often get pretty big. Not sure why I took that direction - perhaps because I like its flavor better than the Construction Gingerbread, and I do want my pieces to be eaten. So it works; try it if you haven't. Otherwise, try the things I mentioned in this video to alter the other recipe - i.e., roll thinner, add more flour, etc. (I have not adapted that one, and probably won't.)
Thank you so much @Julia M. Usher for all of this. It was incredibly informative and helpful. One question though - have you ever modified your construction gingerbread recipe for contouring? I use your regular gingerbread recipe for cookies but, as you suggest in your book, I use the construction gingerbread recipe for gingerbread creations meant for holiday display (not consumption). I've been playing around with larger spheres and cylinders this year with mixed results. I do reduce the leavening but have not modified anything else. As I mentioned, I am working with larger pieces (10" or so) and maybe the size itself is the challenge. Any suggestions?
I actually use my Cutout Gingerbread, modified as I did here, for most all of my 3-D work, with pieces that often get pretty big. Not sure why I took that direction - perhaps because I like its flavor better than the Construction Gingerbread, and I do want my pieces to be eaten. So it works; try it if you haven't. Otherwise, try the things I mentioned in this video to alter the other recipe - i.e., roll thinner, add more flour, etc. (I have not adapted that one, and probably won't.)
Will do. Thank you so much Julia. I so appreciate all of your insight and generosity.
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