I love waffles. I could eat them all day and all night. My favourite waffle is the Liege waffle which is a dense, sugary waffle eaten with no toppings. That is why my technique for waffles produces round waffles – Liege waffles don’t come rectangular or heart shaped! Though technically Liege waffles don’t have toppings either, they look better this way.
Read on for the tutorial:
To make the waffle pattern on the waffles you’ll need to make a mold for the pattern. I make my molds out of Sculpey Moldmaker clay, though I know that there are other materials for mold making out there but unfortunately I don’t know much about them. Make sure that whatever material you decide to use in the end makes flexible molds – it’s easier to get your waffle out that way. If you don’t want to buy mold making supplies then polymer clay will also do, but it will be a lot harder to use. I will list the issues with using polymer clay as your mold as we go.
To make the mold:
1. Roll your clay into a relatively large fat oval. Make sure it’s somewhat thick. If you are using Sculpey Moldmaker clay wrap the oval up in some cling wrap and place it in the fridge to chill for about an hour.
2. Using a thin round tool, like a skewer, make a deep grid indentations on your clay. If you are using regular polymer clay you may find that the clay will start curving. There’s not much you can do about this but softer clays curl less. After you’ve made indentations all over the clay cut the clay in two down the middle. Bake/harden according to instructions.
3. Here is a picture of a finished mold made by Sculpey Moldmaker.
Making the waffle
1. Make a fat round disk with your dough coloured clay.
2. Press disk between the mold so that you end up with a flattened bit of dough. If you made a polymer clay mold you must liberally brush your mold with baby powder or something similar (I use cosmetic face powder because it’s readily available in my house and sort of blends in with the clay colour) otherwise the clay will stick to the mold. Not only will it ruin your waffle, it will also ruin your mold.
3. Carefully take the waffle off the mold. This is why flexible molds are better than hard ones because you can sort of ‘peel’ the mold off the waffle instead of peeling the waffle off the mold.
4. To make your waffle look like it has been baked (ironed?) to golden perfection brush some pastel pigment onto your waffle. More detailed instructions can be found at my browning tutorial.
For fruit toppings ideas click here.