Not the gingerbread man . . the gingerbread pans! 🙂
Yesterday someone asked what size pans I use for the gingerbread. They are about 8″.
When I first started making this recipe, I would use these two pans and then fill four or five mini loaf pans but after a while I decided it was better to divide the batter between the two pans, let them puff up and then trim them down.
I use a long knife that goes all the way across the width of the pan and that way, when served on a tray, the loaf sits perfect flat.
With what I trim off, I cut it into squares, kinda like croutons, bake it in the oven til it’s toasty but not crunchy like croutons; whip up some cream, add a little sweetener, and serve that over the toasted squares and I actually like that better than eating it as a slice of gingerbread.
One more thing – I usually spray these intricate type pans with Baker’s Joy but I didn’t have any Baker’s Joy. I had Pam so I used that and sprinkled a little flour in the pan and that made white spots on the design so . . don’t do that.