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forming gingerbread bowl

post #1 of 14
Thread Starter 
I made gingerbread bowls a few years back, just baked the dough on a glass bowl. It came out nicely, problem is I can't remember if I cooked it with the dough inside the bowl, (like a pie plate), or with the bowl upside down & with the dough draped over the top. I think it was the first, but if anyone knows for sure I would appreciate it.

One way works, & one doesn't & I don't really feel like experimenting if I don't have to.
post #2 of 14

Ginger bread bowls.

Excuse my ignorance :-))))
What do you use ginger bread bowls for????
I have made many ginger bread houses, but never bowls......

post #3 of 14

Gingerbread bowls...

I googled and found this.

3. Cover the outside of a 1 1/2 quart ovenproof glass bowl with a
lipped edge with aluminum foil, bringing the foil over the edges to the
inside. Make sure the foil is on very smoothly. Spray the entire bowl with
vegetable cooking spray and set aside.
4. On a floured surface, roll one-fourth of the dough into a circle 1/4
inch thick. Immediately lift the dough and press it onto the outside of
the bowl, molding it firmly to the shape of the bowl without stretching it.

;-))) qahtan
post #4 of 14
Thread Starter 
stick stuff in them like any other basket/bowl.
post #5 of 14

Gingerbread bowls..

OK I see bread bowl for serving stew in etc, and Yorkshire puddings that bake as a bowl to serve the roast beef in, But I can't see the point of gingerbread bowls....... hmmmmmmmm. qahtan
post #6 of 14
I'd use that to serve ice cream (fruitcake flavor?:D), spiced fruit, something like that.
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post #7 of 14
Thread Starter 
I used them as party favors, did small ones, & put hershey's kisses in them. Made a big one filled with chocolates for a housewarming gift for friends that had all the household stuff they needed.
post #8 of 14

Gingerbread Bowls

I'm new to the site and just came across the posts regarding gingerbread bowls.

I've been making them every year for quite some time... the dough is molded over the outside of the bowl - not the inside.

And for the poster who didn't know what the purpose of the bowl was for - it makes a beautiful setting for Christmas cookies and they of course make great gifts especially if filled with those fancy cookies - they're relatively easy to make but everyone is very impressed with them.

I use the smaller oven proof custard bowls for the mold - it makes a smaller bowl for 'giving' and holds up to 1 dozen small cookies or 6 or 7 large cookies. I also make small hearts out of the gingerbread dough and using royal icing 'glue' them around the rim to finish it off. Wrapped in festive cello wrap they are beautiful and tasty... and of course, you can eat the bowl when it's empty.

Cheers and happy holidays to all. Sharron
post #9 of 14
Thread Starter 
mine didn't come out so well this year, got frustrated & gave up, ended up trying both outside & inside the bowl. How much longer does it take to cook? I don't remember & the one outside the bowl was still very soft on the inside.

It makes more sense to put in inside to me, but that one was next to impossible to get out & I didn't want all the wrinkles from lining with foil, so I tried to do it w/ just greasing.

If you put it on the outside, you have a huge mass of cool air underneath the bowl, air that will be well insulated & take lots longer to heat up that the outer portion (at least for a large bowl like I was trying to do). How is that overcome without burning the outside before the inside was cooked (that's what happened to my outside one). All the instructions say outside, certainly is much easier to get off, but how do I make it work?
post #10 of 14
I assume that the bowl you were using is some kind of oven-proof ceramic? Why not try it on the outside of a stainless steel mixing bowl? The metal will conduct the heat just like a sheet pan would. My other suggestion is to warm the bowl by putting it in the oven first, then placing the dough over the outside (Think baking stone for pizza - always heat it before the dough goes on).
post #11 of 14
Thread Starter 
thanks, I was using a glass bowl w/ foil over it. I'll try the metal. If I heat it first the dough is too soft. Needs to go in the fridge before going in the oven to set as it is, if I leave that part out is slumps & oozes off the sides.
post #12 of 14
I don't know how high the sides are, so this may or may not work, but think about a pie crust. They usually need to be weighed down to prevent slipping or bubbling. I usually line with foil and weigh down with rice or beans, but you might also try foil and another bowl of the same or slightly smaller size. It may hold everything in place.
post #13 of 14
Thread Starter 
with the dough on the outside of the bowl???
post #14 of 14

Gingerbread bowls

Have you looked in here, maybe you have, if not it might help even has a picture. qahtan

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