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2022 St Valentine’s /MardiGras/ St Patrick’s Workshop
Feb 8 3:00 am -8:30 pm
RSVP Appreciated
Open Lab with cookie pressing demo and help (Springerle, Gingerbread/Speculaas, Sugar, Butter Cookies, chocolate clay) on demand/as needed. Springerle (a two day cookie) can be pressed at workshop, but will need to have tops dry overnight and be baked at home. You should be able to make and freeze any of these cookies to bust out closer to the holiday.
Recipes are in the menu - under “Springerle Recipe” and “Basic Cookie Recipe” and “Chocolate Etc Recipe” . These recipes are designed to mold images - not all cookie recipes out in the wild can keep an image.
For anyone wanting to experiment, there are many recipes for molded cookies etc in the Files section of the following Facebook groups:
The Springerle Cookie Appreciation Group
Molded Cookies of the World
Specifically Spectacular Speculaas
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2021 Christmas Workshop
Dec 18 • 3:30-7: 30 pm
Dec 19 • 2-6pm
Limited Space, RSVP only
Open Lab with cookie pressing demo and help (Springerle, Gingerbread/Speculaas, Sugar, Butter Cookies) on demand/as needed. If you want help both molding and baking springerle (a two day cookie) coming both days would help.
Recipes are in the menu - under “Springerle Recipe” and “Basic Cookie Recipe”. These recipes are designed to mold images - not all cookie recipes out in the wild can keep an image.
Feb 8 3:00 am -8:30 pm
RSVP Appreciated
Open Lab with cookie pressing demo and help (Springerle, Gingerbread/Speculaas, Sugar, Butter Cookies, chocolate clay) on demand/as needed. Springerle (a two day cookie) can be pressed at workshop, but will need to have tops dry overnight and be baked at home. You should be able to make and freeze any of these cookies to bust out closer to the holiday.
Recipes are in the menu - under “Springerle Recipe” and “Basic Cookie Recipe” and “Chocolate Etc Recipe” . These recipes are designed to mold images - not all cookie recipes out in the wild can keep an image.
For anyone wanting to experiment, there are many recipes for molded cookies etc in the Files section of the following Facebook groups:
The Springerle Cookie Appreciation Group
Molded Cookies of the World
Specifically Spectacular Speculaas
__________________________
2021 Christmas Workshop
Dec 18 • 3:30-7: 30 pm
Dec 19 • 2-6pm
Limited Space, RSVP only
Open Lab with cookie pressing demo and help (Springerle, Gingerbread/Speculaas, Sugar, Butter Cookies) on demand/as needed. If you want help both molding and baking springerle (a two day cookie) coming both days would help.
Recipes are in the menu - under “Springerle Recipe” and “Basic Cookie Recipe”. These recipes are designed to mold images - not all cookie recipes out in the wild can keep an image.
2021 Christmas Workshop
Dec 18 • 3:30-7: 30 pm
Dec 19 • 2-6pm
Limited Space, RSVP only
Open Lab with cookie pressing demo and help (Springerle, Gingerbread/Speculaas, Sugar, Butter Cookies) on demand/as needed. If you want help both molding and baking springerle (a two day cookie) coming both days would help.
Recipes are in the menu - under “Springerle Recipe” and “Basic Cookie Recipe”. These recipes are designed to mold images - not all cookie recipes out in the wild can keep an image.
Format: This is combination of hands-on demonstrations, ongoing experienced help, and open lab - you can attend as you have time. You can come for the demos, learn hands-on cookie stamping techniques, stamp your cookies, and bake there or take home to bake. This class will be suitable both for beginners, and for those who have come to class before. If you don't have time to make the dough, you can still come and watch and help bake if you like. There will be a variety of St. Nicholas (Santa Claus), Christmas, Epiphany etc. molds, and some ornamental patterned molds, to use in class. Focused youth are also welcome! Cookies you make are taken home by you.
Materials: Bring your dough. It can be made a few days in advance and stored in fridge. We have extra rolling pins and tools. If you have, feel free to bring - a non-tapered rolling pin, your dough, something to take cookies home in. Also parchment paper is useful, any tools, fluted pastry cutters, knife, cookie sheets, basting brush, etc. you want to use. Perhaps some powdered sugar, color, flavorings if you want to make your own glazes - we will have some of both, and some baking tools as well.
Dec 18 • 3:30-7: 30 pm
Dec 19 • 2-6pm
Limited Space, RSVP only
Open Lab with cookie pressing demo and help (Springerle, Gingerbread/Speculaas, Sugar, Butter Cookies) on demand/as needed. If you want help both molding and baking springerle (a two day cookie) coming both days would help.
Recipes are in the menu - under “Springerle Recipe” and “Basic Cookie Recipe”. These recipes are designed to mold images - not all cookie recipes out in the wild can keep an image.
Format: This is combination of hands-on demonstrations, ongoing experienced help, and open lab - you can attend as you have time. You can come for the demos, learn hands-on cookie stamping techniques, stamp your cookies, and bake there or take home to bake. This class will be suitable both for beginners, and for those who have come to class before. If you don't have time to make the dough, you can still come and watch and help bake if you like. There will be a variety of St. Nicholas (Santa Claus), Christmas, Epiphany etc. molds, and some ornamental patterned molds, to use in class. Focused youth are also welcome! Cookies you make are taken home by you.
Materials: Bring your dough. It can be made a few days in advance and stored in fridge. We have extra rolling pins and tools. If you have, feel free to bring - a non-tapered rolling pin, your dough, something to take cookies home in. Also parchment paper is useful, any tools, fluted pastry cutters, knife, cookie sheets, basting brush, etc. you want to use. Perhaps some powdered sugar, color, flavorings if you want to make your own glazes - we will have some of both, and some baking tools as well.
2019 Christmas Workshop
Dec 1 • 3-9pm, History & Roots Presentation at 3:15, and Cookie Pressing Demo (Springerle, Gingerbread/Speculaas, Sugar, Butter Cookies) at 4
Dec 2 • 3-9pm, Cookie Demo at 5:30 (a repeat, or Pryaniki aka jam-filled Russian Gingerbread demo), Glazing Demo at 6
Format: This is combination of hands-on demonstrations, ongoing experienced help, and open lab - you can attend as you have time. You can come for the demos, learn hands-on cookie stamping techniques, stamp your cookies, and bake there or take home to bake. This class will be suitable both for beginners, and for those who have come to class before. If you don't have time to make the dough, you can still come and watch and help bake if you like. There will be a variety of St. Nicholas (Santa Claus), Christmas, Epiphany etc. molds, and some ornamental patterned molds, to use in class. Focused youth are also welcome! Cookies may be taken home or donated to the St. Nicholas Bake Sale (December 6th).
Materials: If you have - a non-tapered rolling pin, your dough, something to take cookies home in. Also parchment paper is useful, any tools, fluted pastry cutters, knife, cookie sheets, basting brush, etc. you want to use. Perhaps some powdered sugar, color, flavorings if you want to make your own glazes - we will have some of both, and some baking tools as well.
Dec 1 • 3-9pm, History & Roots Presentation at 3:15, and Cookie Pressing Demo (Springerle, Gingerbread/Speculaas, Sugar, Butter Cookies) at 4
Dec 2 • 3-9pm, Cookie Demo at 5:30 (a repeat, or Pryaniki aka jam-filled Russian Gingerbread demo), Glazing Demo at 6
Format: This is combination of hands-on demonstrations, ongoing experienced help, and open lab - you can attend as you have time. You can come for the demos, learn hands-on cookie stamping techniques, stamp your cookies, and bake there or take home to bake. This class will be suitable both for beginners, and for those who have come to class before. If you don't have time to make the dough, you can still come and watch and help bake if you like. There will be a variety of St. Nicholas (Santa Claus), Christmas, Epiphany etc. molds, and some ornamental patterned molds, to use in class. Focused youth are also welcome! Cookies may be taken home or donated to the St. Nicholas Bake Sale (December 6th).
Materials: If you have - a non-tapered rolling pin, your dough, something to take cookies home in. Also parchment paper is useful, any tools, fluted pastry cutters, knife, cookie sheets, basting brush, etc. you want to use. Perhaps some powdered sugar, color, flavorings if you want to make your own glazes - we will have some of both, and some baking tools as well.
The Cookies: We will be working on several styles of cookie we have already made before, adding a Danish butter cookie recipe, and this time we will work also with a selection of extra large historic gingerbread molds, which make great presentation/gift cookies. We plan to demonstrate the making also of Russian Gingerbread (stuffed with Jam) on Monday night.. Any of these doughs can be made days ahead, wrapped or covered in plastic wrap, and stored in fridge - in fact it helps the flour and spices to blend and absorb the moisture. You are free to make the dough(s) here you prefer, one, some, or all.
Springerle (Springerle Recipes here) Springerle are a highly detailed cookie with a cake-like interior. Springerles can be made with any mold, but are especially suited to detailed molds. They must dry out on top overnight before baking, and so take about two days to complete. They puff or "jump" up during baking - the name "Springerle" means "little jumper". They are recorded from at least 14th century, and were popular in Swabia, Bavaria, Bohemia, Switzerland, Austria, and Alsace. They are traditionally anise flavored, but we enjoy making them in citrus and other flavors.
Gingerbread, Speculaas, Sugar, Butter Cookies (Recipes here) These are one day cookies that can be baked the same day you stamp them. They are best made with deeper and less finely detailed molds. For the very large molds, it may take an entire recipe's worth. These recipes are especially formulated for holding detail from molds, and may differ from some soft gingerbread and sugar cookie recipes with which you may be familiar.
Glazes and Backings These cookies stand alone, but if desired, washes and glazes may be made with powered sugar, mixed with lemon juice, and/or vodka, and perhaps coloring, but not to obscure the details. Cookies may be coated on the back with this glaze, or backed in chocolate (nuts or no nuts added). Sliced almonds look especially fetching on gingerbreads/speculatius, front or back.
We are testing Danish and French butter cookie recipes this weekend to pick the one with the best results for molds - then will post here.
Make your dough at home, then bring to class. We will get right to pressing cookies in class. Your dough can be made days in advance and refrigerated. Class is focused on techniques for stamping the cookies with historic molds, baking and glazing.
Springerle (Springerle Recipes here) Springerle are a highly detailed cookie with a cake-like interior. Springerles can be made with any mold, but are especially suited to detailed molds. They must dry out on top overnight before baking, and so take about two days to complete. They puff or "jump" up during baking - the name "Springerle" means "little jumper". They are recorded from at least 14th century, and were popular in Swabia, Bavaria, Bohemia, Switzerland, Austria, and Alsace. They are traditionally anise flavored, but we enjoy making them in citrus and other flavors.
Gingerbread, Speculaas, Sugar, Butter Cookies (Recipes here) These are one day cookies that can be baked the same day you stamp them. They are best made with deeper and less finely detailed molds. For the very large molds, it may take an entire recipe's worth. These recipes are especially formulated for holding detail from molds, and may differ from some soft gingerbread and sugar cookie recipes with which you may be familiar.
Glazes and Backings These cookies stand alone, but if desired, washes and glazes may be made with powered sugar, mixed with lemon juice, and/or vodka, and perhaps coloring, but not to obscure the details. Cookies may be coated on the back with this glaze, or backed in chocolate (nuts or no nuts added). Sliced almonds look especially fetching on gingerbreads/speculatius, front or back.
We are testing Danish and French butter cookie recipes this weekend to pick the one with the best results for molds - then will post here.
Make your dough at home, then bring to class. We will get right to pressing cookies in class. Your dough can be made days in advance and refrigerated. Class is focused on techniques for stamping the cookies with historic molds, baking and glazing.
Materials needed for 2019 Easter class: If you have - rolling pin, your dough, container to take cookies home in. Also parchment paper if on hand, any tools, cookie sheets, etc. you want. Perhaps some powdered sugar and flavorings if you want to make your own glazes - we will have some of both, and some baking tools as well.
This class will be suited for beginners, and for those who have come to class before. If you don't have time to make the dough, you can still come and watch and help bake if you like. There will be a variety of Easter/Holy Week and religious molds, spring and St. Valentine's molds. Focused youth are also welcome!
This class will be suited for beginners, and for those who have come to class before. If you don't have time to make the dough, you can still come and watch and help bake if you like. There will be a variety of Easter/Holy Week and religious molds, spring and St. Valentine's molds. Focused youth are also welcome!
The Cookies: We are focusing on Springerle cookies this Easter - Springerle Recipes here. Springerle are a highly detailed cookie with a cake-like interior. They puff or "jump" up during baking - the name "Springerle" means "little jumper". They are recorded from at least 14th century, and were popular in Swabia, Bavaria, Bohemia, Switzerland, Austria, and Alsace. You can do the one-day Basic Cookie Recipes (flavored sugar cookies, gingerbread, or Dutch speculaas) instead or as well.
It is best if you make your dough at home, then bring to class. We will get right to pressing cookies in class. Your dough can be made days in advance and refrigerated. Class is focused on techniques for stamping the cookies with historic molds, baking and glazing.
It is best if you make your dough at home, then bring to class. We will get right to pressing cookies in class. Your dough can be made days in advance and refrigerated. Class is focused on techniques for stamping the cookies with historic molds, baking and glazing.
Because Springerle cookies have to dry overnight, we will have an open class for two days - but you do not have to be there for the whole time or both days to get your cookies finished or baked - you can finish at home if you like. But we will be there both days to teach and help. We will make flavored/tinted glazes to use, feel free to bring flavorings. You can bring a jam/jelly to use if you make the flower wreath cookies and want to fill the centers.
There will be a short break with a presentation on the ancient Catholic history of cookie molds (same place).
There will be a short break with a presentation on the ancient Catholic history of cookie molds (same place).
Materials needed for 2018 Christmas class: If you have - a rolling pin, your dough, some way to take cookies home (or leave for bake sale). You may also bring if you like helpful items like baking sheets, silpats, parchment paper, pastry brushes, or fluted pastry wheels - we will have some as well. We are concentrating on Dutch Spekulaas and Gingerbread, but you can use any of the recipes below - they are designed for molded cookies. Make your dough at home ahead of time anytime this week, and bring it. There will be some extra dough there as well. Christmas related molds will be provided, both small and large.
This will be an informal class/bake for beginners and also for those who have already done this class at Easter and know the drill. If you don't have time to make the dough, you can still come and just watch and help bake if you like. We will have the ovens on to bake, but any of these cookies can be taken home after pressing, refrigerated, and then baked at your leisure.
If there is anytime time for it, we can take a short break with a presentation on deep Catholic history of gingerbread and cookie molds (same place).
This will be an informal class/bake for beginners and also for those who have already done this class at Easter and know the drill. If you don't have time to make the dough, you can still come and just watch and help bake if you like. We will have the ovens on to bake, but any of these cookies can be taken home after pressing, refrigerated, and then baked at your leisure.
If there is anytime time for it, we can take a short break with a presentation on deep Catholic history of gingerbread and cookie molds (same place).
Materials needed for 2018 Easter class: Rolling pin, your dough, container to take cookies home in.
Jam of your choice, if you want to fill the wreath cookies.
This will be a pretty easy class, for beginners and veterans alike. If you don't have time to make the dough, you can still come and just watch and help bake if you like. You do not have to be there for the whole time to get your cookies finished. We will make flavored/tinted glazes to use. You can bring a jam/jelly to use if you make the wreath cookies and want to fill the centers. The lamb cookies are not "jammy".
There will be a short break with a presentation on Catholic history of cookie molds (same place).
Jam of your choice, if you want to fill the wreath cookies.
This will be a pretty easy class, for beginners and veterans alike. If you don't have time to make the dough, you can still come and just watch and help bake if you like. You do not have to be there for the whole time to get your cookies finished. We will make flavored/tinted glazes to use. You can bring a jam/jelly to use if you make the wreath cookies and want to fill the centers. The lamb cookies are not "jammy".
There will be a short break with a presentation on Catholic history of cookie molds (same place).
Easter Cookie Stamps/Molds (are provided)
Waldorf Lamb Mold
We are using reproductions of historic molds - bought from The Springerle Baker cookiemolds.wordpress.com |