Comments on: How to make soft gingerbread hearts http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/ How to make beautiful cakes, sweet cupcakes and delicious cookies Thu, 23 May 2013 15:09:27 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Anonymous http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4371 Anonymous Tue, 15 Feb 2011 09:05:00 +0000 http://www.cakejournal.com/?p=840#comment-4371 You should only bake them for 10 – 15 minutes max. They will still feel soft to the touch but they get harder when the cool. Hope it helps. Gingerbread should be eaten all year round :-)

]]> By: Annette http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4370 Annette Tue, 15 Feb 2011 07:56:00 +0000 http://www.cakejournal.com/?p=840#comment-4370 Louise, sorry I just looked at the recipe and I figured out what was different but that didn’t make a difference in what I was working with because I followed the gram version. I always weigh my ingredients as I am use to my danish recipes :-) You don’t have to post my previous message or this one, that’s ok. I’m not sure now where I went wrong as I followed the recipe. Could it be that I should maybe have baked it for less time? Thanks so much Louise for your help!!

Annette

]]> By: Lisa James http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-4/#comment-4369 Lisa James Tue, 08 Feb 2011 13:31:00 +0000 http://www.cakejournal.com/?p=840#comment-4369 Going to try this a little later on, will be perfect for my husband for valentines day ;-)

]]> By: Anonymous http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4368 Anonymous Mon, 31 Jan 2011 15:56:00 +0000 http://www.cakejournal.com/?p=840#comment-4368 Annette: So sorry, my mistake! I have edited the recipe and it should now work out. My husband have been working on a baking recipe converter for some time now and now I only use this whenever I need to convert.

Hope that it works now :-) Let me know if it dosen’t.

]]> By: Annette http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4367 Annette Mon, 31 Jan 2011 15:33:00 +0000 http://www.cakejournal.com/?p=840#comment-4367 Louise, I remember having these cookies when I lived in Denmark and I was so excited when I saw this recipe before Christmas. I made them and I was so disappointed :-( I don’t know where I went wrong, maybe you can help me.

I live in Canada now, and I know that the elevation is different here, I’m not sure if that has anything to do with it or not. The cookies were so hard that I could hardly bite into them. I baked them for the about 12 minutes if I remember correctly.

I hope you can help :-) I would really love to try again!

Thank you,
Annette
asimpson2@telus.net

]]> By: Annabelle http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4366 Annabelle Sat, 01 Jan 2011 18:41:21 +0000 http://www.cakejournal.com/?p=840#comment-4366 Just found you and will never let you go…sounds like a song huh? May I make a suggestion? For some of us inexperienced bakers it would also be very helpful if you would tell us what number piping tip you use on all your future posts where you pipe. For example, are the dots number 3?

]]> By: aristea http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4365 aristea Thu, 23 Dec 2010 20:35:47 +0000 http://www.cakejournal.com/?p=840#comment-4365 Hello from Greece! I saw in shops some kind of gingerbread small hearts tho filled with apricot marmelade. Can you tell me how can i do your recipe and fill the hearts with apricot?
thank you in advance! Wish to all merry cristmas!

]]> By: K Gal http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4364 K Gal Mon, 20 Dec 2010 02:30:58 +0000 http://www.cakejournal.com/?p=840#comment-4364 Thank you so much for sharing this wonderful recipe! I love seeing them at German markets. I made three large hearts for family gatherings. I wrote Merry Christmas in German on them and decorated with a star frosting tip to look like snowflakes.

]]> By: Dora Moreno http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4363 Dora Moreno Mon, 13 Dec 2010 02:57:29 +0000 http://www.cakejournal.com/?p=840#comment-4363 Beautiful cookies. I’d like to try making these but I thought Royal icing would break down because of the grease in chocolate. Have you had anything like that happen to your cookies when chocolate & royal icing are combined? Thanks, great Blog BTW!

]]> By: Jessica http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4362 Jessica Mon, 06 Dec 2010 15:22:23 +0000 http://www.cakejournal.com/?p=840#comment-4362 the heart looks great,
was wondering how well does the dough freeze and also how long does the baked cookie keep fresh for once baked?
thanks in advance

]]> By: cakes to vijayawada http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4361 cakes to vijayawada Mon, 05 Apr 2010 19:11:07 +0000 http://www.cakejournal.com/?p=840#comment-4361 I wish I would like to have a bakery. Your blog is interesting. i

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-3/#comment-4360 Louise Sun, 17 Jan 2010 21:27:58 +0000 http://www.cakejournal.com/?p=840#comment-4360 Judith Tetley: Just use plain flour :-)

]]> By: Judith Tetley http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-2/#comment-4359 Judith Tetley Sun, 17 Jan 2010 01:48:27 +0000 http://www.cakejournal.com/?p=840#comment-4359 Thankyou for the gingerbread recipe Louise. Thought I might make a heart for my husband for Valentines Day. Is the “All Purpose” flour a “self raising” flour. Here in Australia we mainly use ‘Plain Flour’ and add a raising agent if needed or; use ready mixed’Self Raising’ Flour.
Kind Regards from Judith

]]> By: Jamie (Australia) http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-2/#comment-4358 Jamie (Australia) Wed, 14 Jan 2009 08:06:53 +0000 http://www.cakejournal.com/?p=840#comment-4358 Hi Louise,

Thanks for your reply. I will certainly try it next season. :)

Nice day to you..

Jamie

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-2/#comment-4357 Louise Fri, 26 Dec 2008 22:11:28 +0000 http://www.cakejournal.com/?p=840#comment-4357 Ellery: Thank you. I hoped that you had fun with them

Mimi: Of course you can cut down the gounded cloves but I dont find 1 tsp overpowering in taste.

Gis: thank you sweety

nenu: Im sure they will

Page: thank you. The trick when it comes to piped dots is to use a damp brush on the dot straight after you piped it ;-)

Christine: Thank you :-)

Howtoeat… : thank you. They taste just as good without the chocolate

Marielba: thank you and a very merry Christmas to you too :-)

Shaaron: Thank you

Tracy: I made lot of these hearts for my daughters class and her teacher got a large heart with her name written on it.

Emma: Welcome to CJ I hope that you will have fun here :-)

Toni: ohh what a wonderful anniversary present to get. He sure deserves a gingerbread heart baked with lots of love :-)

Jamie: if you cant get grounded cloves you can still make them without. It will still taste good.

]]> By: Jamie (Australia) http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-2/#comment-4356 Jamie (Australia) Wed, 24 Dec 2008 00:59:51 +0000 http://www.cakejournal.com/?p=840#comment-4356 Hi,

I wonder if I can omit the ground cloves as I couldn’t find it in Brisbane. There’s on WHOLE CLOVES is available.

Thanks in advance.

]]> By: Toni http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-2/#comment-4355 Toni Sat, 20 Dec 2008 00:13:11 +0000 http://www.cakejournal.com/?p=840#comment-4355 Aw this gingerbread heart recipe is perfect and it looks totally adorable and delish!

After my hubby recently surprised me with a gorgeous diamond necklace from http://www.idonowidont.com as a 10th anniversary present I would love to make one of these soft gingerbread hearts as my present to him.

You’re so talented and I can’t wait to start making and decorating mine, he will adore it!

]]> By: Emma http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-2/#comment-4354 Emma Thu, 18 Dec 2008 10:36:07 +0000 http://www.cakejournal.com/?p=840#comment-4354 OMG! Love your blog! I have been reading it all day.
thank you for sharing!

]]> By: Tracy http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-2/#comment-4353 Tracy Tue, 16 Dec 2008 22:44:16 +0000 http://www.cakejournal.com/?p=840#comment-4353 Thank you for sharing something from your culture. And, as usual, thank you for your generosity with all of your tutorials.

]]> By: Shaaron http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-2/#comment-4352 Shaaron Tue, 16 Dec 2008 19:37:17 +0000 http://www.cakejournal.com/?p=840#comment-4352 The prettiest Christmas hearts I have ever seen. Again, too cute to eat like so many of your beautiful creations.

]]> By: marielba http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-1/#comment-4351 marielba Tue, 16 Dec 2008 19:01:39 +0000 http://www.cakejournal.com/?p=840#comment-4351 It looks so beautiful, congratulations Louise, Merry Christmas and Happy New Year, hugs from Venezuela, South America

]]> By: howtoeatacupcake http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-1/#comment-4350 howtoeatacupcake Tue, 16 Dec 2008 15:21:30 +0000 http://www.cakejournal.com/?p=840#comment-4350 Wow this looks so special. I think I’ll make this for my grandma this Chrsitmas but w/o the chocolate. Thanks for th tutorial. :D

]]> By: Christine http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-1/#comment-4349 Christine Mon, 15 Dec 2008 06:38:45 +0000 http://www.cakejournal.com/?p=840#comment-4349 OMG – These are gorgeous, every time I receive a message telling me you have updated something, I just can’t wait to get there. You really are so inspirational and are an amazing artist. I hope I manage to these.

]]> By: Page http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-1/#comment-4348 Page Mon, 15 Dec 2008 05:58:39 +0000 http://www.cakejournal.com/?p=840#comment-4348 Hi, your cookies are gorgeous. I still have not been able to make fondant but I am going to give it another try in the new year.

How do you get your Royal Icing dots so perfect. I read you are supposed to stop squeezing and do a C as you lift off of the dot, but I still get peaks. Any suggestions. Thank you for your great ideas. I am a stay at home mom and I love your cookie creations!

]]> By: nenu http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-1/#comment-4347 nenu Mon, 15 Dec 2008 05:08:29 +0000 http://www.cakejournal.com/?p=840#comment-4347 they are so beautiful, I hope mine come out as pretty! thanks for the tutorial :)

]]> By: Gis http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-1/#comment-4346 Gis Sun, 14 Dec 2008 12:10:03 +0000 http://www.cakejournal.com/?p=840#comment-4346 OMG Lou!!! It looks so pretty that it looks unreal!! hahaha xD I love it :D

]]> By: Mimi http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-1/#comment-4345 Mimi Sat, 13 Dec 2008 11:03:56 +0000 http://www.cakejournal.com/?p=840#comment-4345 Looks good, except for the amount of ground cloves…I would cut that to 1/4 tsp. personally…it’s just too strong an ingredient and would overpower the other flavors, in my opinion.

]]> By: Ellery http://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/comment-page-1/#comment-4344 Ellery Sat, 13 Dec 2008 03:22:32 +0000 http://www.cakejournal.com/?p=840#comment-4344 This is so beautiful, I’m gonna try making them tomorrow!

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