These molds are designed for making pressed cookies, springerle cookies or paper crafting projects. Besides baking cookies, you can form beautiful, edible, sweets using marzipan, fondant and modeling chocolate.
Crafters, artisans and scrap bookers will find infinite ways of creating cards, wall art, gift bags, ornaments, and charms with these molds. Beautiful as decorating accessories, the cookie molds can be hung on a wall, displayed on a plate rack or table top easel. Learn how to make some Springerle Mold crafts. Download our instruction sheets for free and enjoy!
House on the Hill Cookie Molds allow all of us to bake beautiful cookies that are reminiscent of family, history, tradition and culture. Many of the original molds are “presses,” now in museums and private collections, were carved in clay, wood or metal. Simpler Times Cookie Mold available HERE.
Create lovely cookies or wedding day crafts with these heirloom quality Monogram Cookie Molds, made of a resin/wood composite. Think fondant, petite fours, gift tags, cards and party favors! Each mold is 3.375” x 3.75” with monogram and scroll border.
Springerle Cookie Recipe from House on the Hill
These whisked-egg holiday cookies date back to at least the 1600’s and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!
What you’ll need:
– 1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder
– 2 tablespoons milk
– 6 large eggs, room temperature
– 6 cups powdered sugar (1 1/2 #)
– 1/2 cup unsalted butter, softened but not melted
– 1/2 teaspoon salt
– 1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
– 2 lb. box sifted cake flour (Swansdown or Softasilk)
– grated rind of orange or lemon – optional (enhances flavor of the traditional anise or the citrus flavors)
– more flour as needed
Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies.
Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.
Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.
Shop our NEW Spring 2015 catalog on-line now! http://mydigitalpublication.com/publication?i=245985
Featured on the cover:
Easter Stand-Up Cookie Cutters, Set of 4 $20.00
Here are some yummy chocolate cake recipes that feature our extracts and cake pans! Perfect for last a minute Valentine’s Day idea!
Chocolate Cherry Bundt Cake
– 2 cups plus 2 tbsp. flour
– 1 1/2 cups sugar
– 1 1/2 tsp. soda
– 3/4 tsp. baking powder
– 3/4 tsp. salt
– 1/2 cup butter or margarine
– 1 cup buttermilk
– 1/4 cup maraschino cherry juice or 1 tsp. cherry extract
– 2 eggs
– 2 squares unsweetened chocolate, melted
– 1/3 cup maraschino cherries, cut up
– 1/2 tsp. liquid red food coloring
1. Measure out flour in measuring cup by spooning lightly into cup, not sifting; pour into large mixing bowl. Add sugar, soda, baking powder, and salt to flour; stir well to blend. Add butter and buttermilk. Beat 2 minutes at medium speed.
2. Add cherry juice or cherry extract, eggs, and chocolate. Beat 2 minutes more. Stir in cherries and food coloring.
3. Bake in greased and floured Bundt or mini Bundt pan at 375 degrees for 30-35 minutes or until cake tests done. Cool in pan 10-15 minutes; invert on wire rack or serving plate to complete cooling.
Recipe from The Original Bundt Recipe Collection book by Nordic Ware.
Chocolate Sour Cream Bundt Cake
– 1 cup unsalted butter, plus more for the pan
– 1/3 cup cocoa powder (We Suggest Valhrona Cocoa)
– 1 teaspoon kosher salt
– 1 cup water
– 2 cups all-purpose flour
– 1 3/4 cups granulated sugar
– 1 1/2 teaspoons baking soda
– 2 large eggs
– 1/2 cup sour cream
– 1 teaspoon pure vanilla extract
For the chocolate glaze:
– 4 ounces bittersweet or dark chocolate, chopped
– 1/2 cup heavy cream
– 1 1/2 tablespoons granulated sugar
• Add a teaspoon of World Class Chocolate extract for an extra punch of flavor. (See our recipe on How to use Chocolate Extract for more information on adding chocolate extract to your favorite recipes.)
1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract. Add Chocolate Extract — optional) Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Remove the pan from the heat.
6. Add the chopped chocolate to the hot cream and whisk until smooth. Let it cool down for 5 minutes until it thickens slightly.
7. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Recipe adapted from Allrecipes.com
Chocoholics rejoice! The Devil’s Food Cake is the ultimate chocolate indulgence!
– ¾ cup unsweetened cocoa
– ½ cup boiling water
– ¾ cup whole milk
– 1 1/3 cups butter, softened
– 2 1/3 cups superfine sugar
– 1 tbsp vanilla extract
– 4 eggs, beaten
– 3 1/3 cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
For the Frosting:
– 6 egg yolks
– 1 cup superfine sugar
– ½ cup water
– 2 cups (4 sticks) butter, cubed
– ¾ oz semisweet chocolate (minimum 70 % cocoa solids), melted
– 3 oz semisweet chocolate shavings
1. Preheat the oven to 325F. Grease, line with parchment paper, and dust with cocoa three 8mm round cake pans.
2. Sift the cocoa and add to the boiling water and mix. When cooled slightly, add in the milk.
3. Cream the butter and sugar together until light and fluffy. Add in the vanilla extract and beat in the eggs a little at a time, scraping down every so often.
4. Sift the flour, baking soda, and salt into a bowl and add to the egg batter, alternating with the cocoa batter and combine well.
5. Divide the batter evenly into the prepared cake pans and bake in a preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from the oven, let cool for 10 minutes in the pan, and then turn out onto a wire rack.
7. Now, make the frosting. Put the egg yolks in a large bowl. Bring the sugar and water to the boil until the temperature reaches 244F. Then start whisking the egg yolks. When the sugar reaches 248F, remove from the heat and let the bubbles subside. Add to the yolks in three batches, turning off the mixer between additions. Add in the cubed butter and slowly fold in the melted chocolate and combine well.
8. Now, you’re ready to assemble the cake. Remove the parchment paper and place one cake layer onto a serving plate and spread frosting on the top. Add a second layer and repeat with more frosting. Add the final layer and then cover the entire cake with the remaining frosting. Sprinkle with chocolate shavings if you like. Create them using a peeler or knife.
Recipe reprinted with permission from World Class Cakes, Race Point Publishing, September 2015
Every country in the world has a cake that is truly a classic-one that is passed down from generation to generation. World Class Cakes is a compilation of these timeless recipes, culled from mothers and grandmothers all over the world. 250 classic recipes from Boston Cream Pie to Madeleine and Muffins. An essential for the baking enthusiast! Stunning photography and step-by-step instructions. BUY NOW
The New Year brings you another NEW Fancy Flours catalog! Full of great new items for Winter 2015! You can shop the digital edition HERE.
A New & Delicious Cookie Decorating Technique
Our new cookie cutter and mold kits allow the home baker to create delicious cookies with sweet or savory toppers. Our friends in Italy have made it simple to do with kits containing a precision cutter, intricate topper mold and 100 page illustrated recipe book (multiple languages including English). Available in 4 designs/shapes.
Recipe Book Included With Each Kit
Recipes, both sweet and savory include: Chocolate Cookie with White Chocolate & Pistachio topper, Coconut Cookie with Milk Chocolate Topper, Salty Olive Oil Cookie with Pumpkin Jelly Top or Salty Basil Pesto Biscuits with Yellow Tomato Jelly Tops.
What better way to get into the spirit of fall than with with a cake that looks like a pumpkin? There’s nothing better than the welcoming aromas of spice cake baking on a brisk autumn day. Our pumpkin spice cake is filled with buttercream icing and topped with a fondant stem and leaves. Poured icing gives it the final touch.
Use our Pumpkin Cake Pan.
– 3 cups all-purpose flour
– 1 1/2 teaspoons pumpkin pie spice
– 1 teaspoon ground cinnamon
– 1 teaspoon baking powder
– 3/4 teaspoon baking soda
– 3/4 teaspoon salt
– 1 cup sour cream
– 1/2 cup molasses
– 1/4 cup maple syrup
– 3/4 cup (1 1/2 sticks) butter, softened
– 3/4 cup granulated sugar
– 4 eggs
1. Preheat oven to 325°F. Grease and flour pan or spray with vegetable pan spray with flour.
2. In medium bowl, combine flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt; set aside. In small bowl, mix together sour cream, molasses and syrup; set aside.
3. In large bowl, beat butter and sugar with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, and maple extract, mixing well after each. On low speed, add flour mixture alternately with molasses mixture, starting and ending with dry. Blend well. Divide cake mixture evenly between each cavity.
4. Bake 45-48 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on cooling grid 15 minutes. Remove from pan; cool completely.
5. Trim crowns from each cake. Place bottom cake on serving plate. Spread a thin layer of buttercream icing on cake bottom then place pumpkin top over to form a pumpkin. Tint remaining icing green and orange, decorate as desired.
Recipe from Wilton.com.
More Autumn Cakes ahead!