March 13, 2009

Just when you thought that old springerle mold would go to waste...


Do you know what a spingerle mold is? Neither did I until I checked out this month's issue of Martha Stewart Living.

After doing some additional research, I learned that springerle is actually a type of cookie that originated in Baden-W├╝rttemberg, Germany. Springerle molds are traditionally carved from wood, but most modern day versions are plastic . According to Wikipedia, springerle means "little knights," and the molds can be traced all the back to the 14th century.

So, what better way to celebrate Easter than breaking out the ol' springerle mold that's been gathering dust (Just kidding - I'm going to have to buy one houseonthehill.net) and using it for a creative topping to your Easter cupcakes.

Here's how you do it:

Tools and Materials
Cornstarch
Fondant, room temperature (available at baking-supply stores)
Springerle mold with bunny design
Round cookie cutter


Springerle Easter Bunny Cupcakes How-To
1. Dust a work surface lightly with cornstarch. Knead fondant until soft and pliable. Roll out to 1/8 inch thick.

2. Slide springerle mold, face up, under fondant. Press fondant into mold. Slide mold out from under the fondant; flip fondant over so raised image faces up.

3. Punch out a circle around image using the cookie cutter.

Then, just lay the fondant circles on top of the cupcakes you've made using your favorite recipe. Bingo! Awesome Easter treats!

Tips: If you don't have a cookie cutter, you can use a juice glass. Fondant circles can be made up to 2 days ahead and stored in an airtight container at room temperature.

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