Why Does My Gingerbread Crack?

Decorating By Whitting Updated 17 Sep 2007 , 4:58pm by Whitting

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Whitting Posted 13 Sep 2007 , 3:11am
post #1 of 6

I baked some gingerbread (rolled-out) and the gingerbread cracked. It was rolled out thinnly. I wonder why it cracked. Would rolling it out too thin make it crack or any other ideas? Thanks, Whitting

5 replies
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mgdqueen Posted 13 Sep 2007 , 11:39am
post #2 of 6

Is it possible it was just too thin...or moved before it had set after being taken out of the oven?

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Whitting Posted 13 Sep 2007 , 7:36pm
post #3 of 6

It was not moved until completely cold, but it was very thin. I will try again and make it thicker. Thanks for your imput.

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7yyrt Posted 16 Sep 2007 , 11:55pm
post #4 of 6

Try this site, more than you ever thought anyone knew about gingerbread!
http://home.comcast.net/~frankysattic/gingerbread-main.html
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And the forum: http://www.network54.com/Forum/227096/

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Whitting Posted 17 Sep 2007 , 4:51pm
post #5 of 6

Thanks for the links 7yyrt. They had lots of tips. I made gingerbread again and rolled it thicker using perfection strips. I made a brick red-colored gingerbread. Rolled the gingerbread to 3/8". Then layed a brick impression mat over it and rolled over the impression mat 1/4". Baked at 325 and the gingerbread baked beautifully, no cracks.

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Whitting Posted 17 Sep 2007 , 4:58pm
post #6 of 6

Sorry, I'm a newbie. I just realized this topic should have been in the cookie forum. I'll do my next topic better!

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