SPRINKS Silicone Mould - GINGERBREAD HOUSE

Create your own magical Christmas gingerbread house with the SPRINKS Silicone Gingerbread House Mould! Perfect for festive baking, this versatile mould features 16 detailed cavities to create a charming 3D gingerbread house, complete with decorative details.
Whether you're making a traditional gingerbread house decorated with royal icing, a chocolate Christmas cottage or festive edible decorations, this mould makes creating beautiful Christmas treats easy and fun.
Made from high-quality, food-grade silicone, the mould is flexible yet durable, allowing your creations to release easily while retaining their intricate details.
Product Features

• 16 cavities to create a complete gingerbread house
• Mould size: Approximately 29cm × 17cm × 1cm deep
• Temperature resistant: -40°C to 230°C
• Oven, freezer and dishwasher safe
• Non-stick: Flexible silicone for easy release
• Food-grade silicone: Non-toxic and BPA-free
• Versatile: Suitable for gingerbread, chocolate, fondant, fudge and more
• Easy care: Wash in warm, soapy water or place in the dishwasher. Store flat.

Perfect for Christmas baking, edible gifts and creating a beautiful festive centrepiece!


Recipe: Classic Gingerbread House
This delicious, lightly spiced gingerbread recipe is specially suited to silicone moulds. It produces a firm gingerbread that holds its shape, captures the mould's details and is sturdy enough to assemble into a beautiful Christmas house.


Preparation: 25 minutes
Chilling: 30 minutes
Baking: 15–22 minutes
Oven: 160°C fan-forced / 180°C conventional


Ingredients
Gingerbread
450g plain flour
150g unsalted butter, softened
150g brown sugar
150g golden syrup
1 large egg
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves (optional)
½ tsp salt


Royal Icing (for assembly and decorating) or use SPRINKS Royal Icing Mix
500g pure icing sugar, sifted
30g pasteurised egg white or equivalent reconstituted meringue powder
1–2 tbsp water, as needed
A few drops of lemon juice (optional)


Method
1. Prepare the gingerbread dough
Cream the butter and brown sugar together until smooth and combined. Add the golden syrup and egg, mixing until incorporated.
In a separate bowl, combine the flour, ginger, cinnamon, cloves and salt. Gradually add the dry ingredients to the butter mixture, mixing until a firm dough forms.
The dough should be smooth and pliable but not sticky. If necessary, add a little extra flour.
2. Fill the silicone mould
Press the gingerbread dough firmly into each cavity of your SPRINKS Silicone Gingerbread House Mould, ensuring all the decorative details are filled.
Use a palette knife or straight edge to remove excess dough and level the backs of each piece. This is important for creating flat surfaces that are easier to assemble.
3. Chill
Place the filled mould on a flat baking tray and refrigerate for approximately 30 minutes.
Chilling helps the gingerbread retain its shape during baking.
4. Bake
Preheat your oven to 160°C fan-forced (180°C conventional).
Place the mould on a flat baking tray and bake for approximately 15–22 minutes, depending on the thickness of the pieces.
The gingerbread should be firm to the touch and lightly golden around the edges. Smaller pieces may cook faster, so check regularly.
For a sturdy gingerbread house, it's important that the pieces are baked through rather than remaining soft in the centre.
5. Cool and release
Allow the gingerbread to cool completely in the mould before carefully removing each piece.
Gently flex the silicone to release the gingerbread, taking extra care around delicate decorative details.
6. Prepare the royal icing
Beat the icing sugar, pasteurised egg white and a little water together until thick, smooth and glossy.
The icing should hold firm peaks for assembling the house. Add water sparingly to adjust the consistency.
Transfer to a piping bag fitted with a small round nozzle.
7. Assemble your gingerbread house
Using thick royal icing as your edible glue, join the walls of the house together, holding each piece in place until secure.
Allow the walls to set before attaching the roof.
Once assembled, leave the house to dry completely before decorating.
8. Decorate!
Bring your gingerbread house to life with piped royal icing, snowy roof details and festive decorations.
Dust with icing sugar and sprinkle shredded coconut around the base to create a magical winter wonderland.


SPRINKS Baking Tips
For the best results with silicone moulds:
Don't use raising agents. This recipe contains no baking powder or bicarbonate of soda, helping the gingerbread retain the mould's intricate details.
Press the dough firmly into the mould. Pay particular attention to corners, windows and decorative details.
Keep the backs flat. Level each cavity before baking to make assembly easier.
Chill before baking. Cold dough helps minimise spreading and distortion.
Allow to cool completely. Removing warm gingerbread can cause delicate pieces to break.
Use thick royal icing for assembly. Allow each section to set before adding the next.
Make Christmas baking extra special with SPRINKS!
Please note: Baking times are approximate and will vary depending on your oven and the thickness of each mould cavity. This recipe is designed for firm, moulded gingerbread; the finished pieces should be checked for fit before assembly.