ZANDA PANDA Specialty Bakeware Baking Molds Cake Molds
Zanda Panda Specialty Baking Molds

What can I do with ZANDA PANDA Molds?

| Traditional Baking | No-Bake Backwards Cake | Party Time! | Appliqués | Pie & Tart Toppers | Cookies|


We feel confident that Zanda Panda molds will be the most versatile bakeware you'll ever own. They can be used for traditional baking, cold molded desserts such as gelatin and ice cream and also for many arts & crafts and children's projects.


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TRADITIONAL BAKING

Traditional Baking with ZANDA PANDA molds - Puppy, Unicorn and Kaleidoscope Heart Cakes

Heavier textured cakes are great for Zanda Panda molds, however, boxed cake mixes or your favorite ‘scratch’ recipe will work beautifully as well. 

For best results with all molds, lightly coat interior of mold with melted vegetable shortening (Crisco) and dust with flour or cocoa, then prepare batter as usual (we do not recommend baking sprays or sprays that contain flour).


Unicorn Mold: Lightly coat interior of mold with melted vegetable shortening (Crisco) and dust with flour or cocoa, then prepare batter as usual. Use two boxes of your favorite cake mix (or equivalent for cakes made from scratch). Place Unicorn mold on cookie sheet and use during filling, baking and to transport to and from oven. Bake at 325 degrees fahrenheit / 165 degrees centigrade / gas mark 3 for about 1 hour and 25 minutes or until toothpick or skewer inserted in center comes out clean. For best results, don't flex the mold until it has completely cooled - or you can just open the oven door slightly and allow cake to cool completely in oven. For very light, fluffy cakes, you may wish to freeze the cake slightly before removing from the mold.

Demold: Using floss or a plastic utensil, trim cake level with (open) top of mold. To remove cake from mold, place serving plate over open mold.  Flip mold and plate over together. Starting at rim, gently loosen the mold from the detailed areas of the cake, with a slight outward, then upward motion, working your way around the cake, then gently demold.


Kaleidoscope Heart mold: Brush interior of pan with a light coating of melted vegetable shortening and dust with flour. We do not recommend baking sprays, as some can leave a gummy residue on pans.  Prepare batter as usual. Bake at 300°F / 150 °C / gas mark 2 (slow oven) for 50-60 minutes for 1/2 box of mix (or equivalent), about 75 minutes if you're using all the batter at once. Cake is done when it begins to pull away from the sides of the mold. For best results, open oven door a bit and allow cake to cool completely in oven before removing. If desired, glaze or dust with confectioners sugar.

Can also be used as a cookie mold (see below). For very elegant ice cream sandwiches, fill two cookies with your favorite ice cream, frozen yogurt or sorbet or make adorable heart-shaped mini sandwich cookies! Please see our Cookie Video for more info!


Kaleidoscope Butterfly Topper: You can bake cookies right in the mold for the best detail, or press the dough in, pop it out and place on a cookie sheet as individual cookies, using the whole design or just an individual element, such as a butterfly.

You can also make embossed pie crusts with the Butterfly Mold.

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'NO-BAKE BACKWARDS CAKES' and CAKE TOPPERS

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No-Bake Backwards Cakes and Toppers

For a memorable and truly impressive dessert, give one of these spetacular, yet surprisingly easy cakes a try. These cakes utilize a chocolate or confectionary coating that picks up even the most intricate details of the molds and can be gilded with edible ‘metallic’ powders. Recipes are also included for a version that kids can make all by themselves using edible clays. You'll find complete directions on the 'NO-BAKE BACKWARDS CAKES' page!

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PARTY TIME!


Party activities are fun and easy with Zanda Panda. Have a Decorate-Your-Puppy-Cookie activity at a child's party. They can decorate their Puppy Cookie to look like their family pet or favorite breed!

Puppy Cookies made for ZANDA PANDA's Puppy Mold - Make a portrait of your pooch!

Or make embossed sandwiches for a Butterfly-Themed Tea Party, sure to delight adults and kids alike. We recommend Nutella and thinly sliced strawberries for a child's tea party.



HOw to make Embossed Butterfly Tea Sandwiches using the KAleidoscope Butterfly Mold form ZANDA PANDA

 

Kids also love decorating their own cupcakes with appliqués, tubed icing, sprinkles and shot. Or try decorate-your-own cast paper party favor boxes with glitter, 'jewels' and acrylic paints. Lollipops are also a perennial favorite.


For lollipops, paint chocolate or confectionary coating into a round container or onto wax paper to desired thickness. Attach decorative appliqué and a lollipop stick with additional chocolate or confectionary coating. For cupcakes or other baked goods, attach appliqués with icing. Add sprinkles, shot or edible glitter if you want to add a little more pizzazz. Simple appliqué instructions below.

Butterfly Cupcakes
Butterfly Cupcakes. Top with butterfly appliqués made of fondant, chocolate or confectionary coating.


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Appliqués

Make cast paper appliqués and attach to papercrafts for notecards, bookmarks, scrapbooking, etc. Please see the Cast Paper page for more info.

3 Unicorn Appliques Use your Kaleidoscope Heart and Butterfly molds to make pins, pendants, and appliqués for trinket boxes, hair ornaments, refrigerator magnets and other crafts! See our Polymer Clay Pin Demo!
Polymer Clay Heart & Butterfly Pins
Polymer Clay Heart & Butterfly Pins

Trinket Boz filled with Butterfly-Shaped Soap, Made with zanda Panda's Kaleidoscope Butterfly Mold
Trinket box with butterfly appliqué is filled with butterfly soap. Great hostess gift or party favor!

Make appliqués of chocolate or confectionary coating to decorate treats such as cakes, cupcakes, lollipops and cheesecake. Use chocolate, confectionary coating or edible clay to fill decorative areas of the mold. Pop appliqué out of the mold and apply to the baked goods or other treats that you wish to embellish.

For adding decorative appliqués to pies and tarts, please see the next section, "Pie and Tart Toppers".

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Pie and Tart Toppers

Strawberry Pie with Embossed Butterfly Top Crust

Strawberry Pie with Embossed Butterfly Crust Topper

Deep Dish Apple Pie with a Puppy on Top!

Deep Dish Upside Down Apple Pie with a Puppy on Top!

Upside-Down Cherry Pie with Embossed Hearts

 

Blueberry Lattice Butterfly Pie made with ZANDA PANDA's Kaleidoscope Butterfly Mold
Blueberry Lattice Butterfly Pie

There are several ways to make decorative, embossed crusts on pies; you can create a 'Topper' by pressing dough into the base of the mold (decorative area) and placing mold in the freezer for a few minutes. Then place on top of pie and peel mold from crust. For complete directions, See the Demo.

Or make an 'Upside Down Pie' by pressing dough into the mold, filling shell, then adding a top layer of dough (which will become the bottom crust). Invert onto serving plate when cooled.

You can also press some of the crust dough into just the decorative area of the mold (e.g. butterfly) to make appliqués. Place them on the top crust of the pie or tart and gently press edges to adhere (moisten slightly with water if needed). Or bake them separately and place decorative pieces on pies after baking (works nicely on custard pies).

You can paint the designs with a mixture of cream or egg yolks and food coloring before baking if desired.

Use pre-made (unbaked) crusts or make your own:


Basic Pie Crust Recipe

     1 cup vegtable shortening
     2 2/3 cup flour
     1 teaspoon salt
     7-8 tablespoon ice cold water

Mix flour and salt thoroughly in bowl, cut in shortening with a pastry cutter or fork until dough is the size of small peas. Sprinkle water on a tablespoon at a time, gently mixing with a fork until moistened.

Gather crust into a ball, divide in half and lightly shape into two flattened balls. Roll bottom crust about two inches wider than the size of the top of the pie plate (turn it upside down to determine size). Fill with favorite fruit filling. Roll out second half of crust. Place top crust on, roll top edges over edges of bottom crust and crimp.

Bake at 425° for 40 to 50 minutes, until crust browns and filling begins to bubble out.

Yield: enough for one 9-10", two crust pie.

TIP: The two most important tips for a great pie crust are to use ice water and to mix and handle the dough as little as possible after the water has been added.



Tart Dough

     2 2/3 cups all purpose flour
     1 tsp salt
     1 tbsp sugar
     1 cup chilled butter, cut into small chunks
     1/4 to 1/2 cup ice water

Thoroughly mix salt, sugar and flour. Cut chilled butter into flour mixture. Add ice water a tablespoon at a time. Roll into a ball and chill for 2 hours.

To bake an unfilled crust, line tart pan with dough, prick bottom with fork, line with foil and fill with pie weights or dried beans to keep crust shape.

Bake at 350° for 25 minutes, remove foil and pie weights. Bake for an additional 10 minutes, until golden brown. Cool completely before filling.

Yield: enough for two 9-10", one crust tarts (or lots of small tarts).


COOKIES

Something New!
Handmade Stoneware Cookie Molds!

My New molds are made for baking and crafts. Each cookie mold is individually handmade in my studio in Connecticut. To create these designs, clay is hand-formed around my original sculptures. The clay is then kiln fired twice to produce the food-safe stoneware mold. Dishwasher safe or hand wash.


New Designs for Handmade Stoneware Cookie/Craft Molds


Handmade Stoneware Halloween Cookie/Craft Molds and Pumpkin Spice Cookies


You can find more of my cookie mold designs and other gifts in my Etsy Shop.


Zanda Panda Silicone Molds can also be used for making decorative cookies. Use your favorite low-rising cookie recipe (sugar or shortbread work very well). Lightly dust interior of mold with flour. Roll a portion of the dough into a ball and press into a decorative area of the mold. Drop dough out of mold, trim edges with a toothpick.

Dough can be painted with Egg Yolk Paint before baking by mixing one beaten egg yolk with 1/4 tsp Water and food coloring. Alternatively, colored glazes can be used after baking by mixing confectionary (powdered) sugar and flavoring with milk, water or juice.


Making Cookies

Carousel Cookies
Cookies from the Carousel Mold

Kaleidoscope Cookies, Ice Cream Sandwiches and Mini Sandwich CookiesKaleidoscope Cookies: Mini Sandwich Cookies and Ice Cream Sandwiches from the Kaleidoscope Heart and Butterfly
Molds

COOKIE RECIPES

Pumpkin Spice Cookies with Cream Cheese Cookie Dip

Creamsicle Cookies with Royal Icing


Basic Sugar Cookie Recipe


     1/2 cup softened butter
     3/4 cup sugar
     1 medium egg
     1 tablespoon cream (or milk)
     1 teaspoon vanilla extract
     1/4 teaspoon salt
     2 cups flour

Cream butter and sugar.  Beat egg, vanilla and cream, then add to butter/sugar. Blend salt thoroughly with flour, then add to wet ingredients.  Bake at 350º for 9-15 minutes depending on cookie size, or until cookie edges are nicely browned.

 

No-Spread Cookie Dough Recipe

Cooking Time: 5-10 minutes 6 cups flour 
1 Tablespoon baking powder 
2 cups unsalted butter 
2 cups superfine/baking sugar (not powdered)
2 large eggs, slightly beaten
3 tsp. vanilla extract
1 tsp. Almond extract
1 tsp. fine grain (table) salt

Cream butter and sugar until light and fluffy, about five minutes.  Add eggs and vanilla, mixing well.  Mix dry ingredients together and add gradually to butter mixture.  Mix until flour is completely incorporated and the dough comes together.  Chill for 1 to 2 hours. Bake at 350º for 9-15 minutes depending on cookie size, or until cookie edges are nicely browned.

Recipe adapted from: Capitts at BakeSpace

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