How to make a gingerbread cylinder- advice please!

I have done one round a cylinder, many years ago. I think I checked it early because you don't want the biscuit getting too crisp.
I think I would also consider several slabs, held together with royal icing - I did this for a 'rocket' - 6 slabs all upright.

I don't know what recipe you use, I have an American one that rests the dough overnight, and have found that one much more forgiving thn my older recipe.

No experience of gingerplanes sorry, but love this idea.
I'm sure someone here will be able to help though and would like to wish you and your GS a very merry afternoon making it!

Thank you both!
My internet searches are verging on looking as though I have an obsession!
I usually use a recipe that I found in a magazine about a zillion years ago. It makes sturdy houses but I've never tried curving it - think I'll just have to have a trial run. Oh dear, gingerbread to eat up? What a shame! [wink}

How about using a recipe for Rolled up Ginger Snaps, when they are made rolling the mixture around a greased wooden spoon handle? But rolling it around a rolling pin?
Don't know if it would possibly work, but then I was never very good making the little ones.

Auntieflo

How about using a recipe for Rolled up Ginger Snaps, when they are made rolling the mixture around a greased wooden spoon handle? But rolling it around a rolling pin?
Don't know if it would possibly work, but then I was never very good making the little ones.

Yes - I was just about to suggest a brandy snap, AuntieFlowhich can be moulded, rather than a cake/biscuit which might crack.

Ooh, brandy snaps filled with cream, I haven't eaten one for years. Yum!

Now there's an idea, thank you.
A cream-filled plane sounds a lot of fun!

lixy

Now there's an idea, thank you.
A cream-filled plane sounds a lot of fun!

😂😂😂

Hope you haven't just decorated the kitchen, lixy

That sounds ominous - I haven't but why?

Ginger snap plane zooming across the kitchen filled with cream 🛩
Sorry, it's just me. I'm sure your DGS won't do that 😁

Callistemon
lixy Little fondant snowman with a cap and 'Biggles' goggles!

Bake the gingerbread in an empty soup tin? I used to do this with bread dough to make round "soup bread" slices (to eat with our soup, of course. That tickled the children and made them more wlling to eat soup.) The tins with ridges round them made little loaves with cutting lines on.

The biscuits will probably curve round something better while they are still warm from the oven.

oooh I hadn't thought of baking it inside a cylinder; I was more of the 'draping it while it's warm' train of thought. Thank you. Love the 'soup bread' idea - that's one for the memory bank.

Fondant Biggles! I'll have a go though I think he might feature on the home-baking disaster section of GB Bake off extra slice, my piping skills not being patisserie standard in any way at all,

I'll post a picture of the finished article, crash landings permitted,

lixy The soup tins need careful greasing - the top edge may be sharp and cut your knuckles - and the ones with ridges in particular will stick to the contents if the grease misses a bit. Getting the bread out can involve a lot of poking a spatula down the side and cursing under your breath.

You could line the tin with baking paper.
I'd recommend opening with a tin opener rather than using the ring pull which does leave a ridge.

Elegran

lixy The soup tins need careful greasing - the top edge may be sharp and cut your knuckles - and the ones with ridges in particular will stick to the contents if the grease misses a bit. Getting the bread out can involve a lot of poking a spatula down the side and cursing under your breath.

I might practice that one when I'm 'home alone' sometime!

A friend has suggested a baguette baking tray which is looking hopeful. I need to actually see one to have a better idea of whether it will work so will just have to visit Lakeland - what a shame!

I just saw on a baking show where the baker used a baguette loaf pan, but the odds are you don't have one.

You might use a pringles tin, wrapped in tinfoil first. If you cut it in half lengthways, you would probably get a better bake, then glue the pieces together with royal icing.

Callistemon21

You could line the tin with baking paper.
I'd recommend opening with a tin opener rather than using the ring pull which does leave a ridge.

As well as lining it I'd also suggest using a tin opener to cut the bottom off the tin, after you've baked the bread or gingerbread, then you could just push it out.
Hopefully 🤞

Well, it's done!
I wrapped a rectangle of 'construction gingerbread biscuit' around the rolling pin as soon as it came out of the oven and left it to cool. The nose cone didn't work so we cut some triangles. The tail fin broke off during decoration so we have some gold coins to spill out of the back.
GS is very pleased with it. Phew!

Now on to the red cabbage.

Well done 🙂

Thanks for the reminder to take the red cabbage out of the freezer!