Aren't these cute? They are the brainchild of Art @ Michelangelointhekitchen.... or maybe he'd got it from somewhere, not too sure but the idea is just so cool! He's not called Michelangelo for nothing ... check him out!
Origami: the art of paper folding, Japanese, creative and ingenious baking molds!
I've made some boxes to put cookies in as little gifts sometimes but never thought of using it to bake with. I still can't get over how great an idea this is. Now, if I could get my hands on colorful baking paper ... I don't think they make them, do they? Those would have made great novelty gifts! Oh well ....
This origami creation is called the Waterbomb. Fill them with water and have terrific water fights! ... summer snowballs!
I've provided a link below for those who might need to know how to make them. Use them however you like :D
I've used a basic Madeleine recipe here as Art did, and I've also tried using a plain vanilla Chiffon cake batter in another batch. After this test drive, I'd try some other fancy flavors. The only difficulty I found with using these as molds is, how much cake batter to put in. Too little and it doesn't fill it up, resulting in a slightly out of shape cake..... too much and the whole ball pops its seams or you get a funny little mushroom at the top (this isn't too bad as you can just break off the mushroom top, pop it into your mouth and pretend nothing happened, no one would realise any different ... nyuknyuk!)
So, just a QUICK GUIDE ....
If using a Madeleines recipe, fill slightly more than half.
And for the chiffon, fill half or slightly below ... those things can really puff up! (I found out the hard way) Lots of "mushrooms" to eat tho :D
I'm using baking parchment measuring 15 X 15 cm.
Basic Madeleine batter
Plain Chiffon Cake batter
After making the cake batter, pour into a squeeze bottle with a narrow spout or alternatively, put into a piping bag. Fill waterbombs through the little blow-holes and bake about 12 - 15 mins at 170˚C... depending on the recipe used.
Serve as is or remove wrapping and dust with some powdered sugar.
No throwing at each other once baked ..... ouch.