John Wright 73-328 Traditional Gingerbread House

Just what I was looking for! I made 8 houses... only thing making it better would have been a second mold!

Worked perfect. Good quality.

This is a heavy, durable, cast iron pan that bakes gingerbread beautifully. The gingerbread releases easily from the pan when instructions are followed. I've had this pan for several years, and recently purchased another one for my daughter.

I have the chateau mold so I'm familiar with this product quality. This did not come with the recipe like the chateau did, but you can look it up online. The cookie is hard and that is important so it stands up. So, do look up the recipe and use it.

My only complaint about my old one was that I needed to bake more gingerbread house pieces faster for the grandkids at Christmas. I solved the problem by doubling my capacity. The gingerbread molds nicely into either formal house sides (side one) or log cabin(side 2). Couldn't do without them.

This is one of the best baking purchases I've ever made. My kids and I started the tradition of making gingerbread houses every Christmas about 9 years ago. The first year we used a "kit" house and we were sorely disappointed. The next year I found the John Wright gingerbread house mold on Amazon. The mold comes with a recipe that is easy and the gingerbread is perfect for building a house that is very hard and won't break easily. It is heavy cast iron with an excellent non-stick coating. Because it is cast iron it cooks evenly every time.After a few years I decided to buy a second mold to speed up baking time. Since the mold is only one half of one house you have to bake it twice for a full house. Two full houses take almost an hour and a half of baking.Over the years I've learned a few things. Use a baking spray to help release. The newer molds have an excellent non-stick coating but I've found that if you just you a very slight mist of spray you can make sure all of the corners come out crisp and perfect. Use a rolling pin to pack the gingerbread into the mold as tightly as possible to make sure you get the full detail of the mold. I use a very sharp butchers knife to trim the gingerbread flush with the top of the cast iron after I've packed the gingerbread into the mold. This ensures that the pieces are uniform and have flat backs. After you take the house out of the oven flatten the pieces in the mold with a flat spatula. They will sometime bubble up a bit while baking and this will make sure the pieces are flat and straight. Let the pieces cool for a few minutes to stiffen a bit in the mold and them pop them out and cool on a rack.My kids are now 15 and 13 and still love making these houses. It isn't christmas until we've spent an evening laughing and getting sick on candy and royal icing. I hope to pass these molds (and tradition) on to them someday.

I'm about to purchase another set of Gingerbread House Molds. I've had 2 for more than 20 years and they perform well, year after year. My sons grew up making Gingerbread houses every Christmas. Now I'm buying these same molds for their wives, who love the fun of putting them together. Yes, it takes time to make enough "sides" for all the houses. But it is well worth it because it comes out perfect every time. I double the dough recipe. In fact, I just made enough for 10 houses for a gal's cookie-gingerbread house party and, although it took some time, they all came out just right. I'm so glad I was able to find these at Amazon. Ordering them right now!