The Museum of London's website notes that "Bakers and confectioners made special cakes, wafers and biscuits to celebrate religious festivals, saints' days and other events in the Church calendar ... [Molds were used] for the mass-production of 'almond breads' (marzipan) or 'bisket breads' made from fine flour, eggs and sugar coloured with saffron or some other natural colourant."

Georg Flegel's Still Life with Bread and Confectionary includes a heart-shaped molded bread likely made on a mold similar to these. We can actually see these sorts of molds in use in the illustration of Hanns Buel (d. 1520) in the Landauer Hausbuch. For modern cookies made from these sorts of molds, visit Goode Cookys.

See also Cake Boards and History of Molds for Baking Cookies for further history of these molds; Thomas Collection includes several more examples from the 17th century onwards, and photos of how the molds are carved (though many of the molds below are ceramic, mostly terracotta). Molded Cookies in History features the story of the Biddenden Maids.

• Mold for a eulogia (blessing bread), Byzantium, 7th-8th century
• The Judgement of Paris, 15th century
• Fragments of 15th century molds

Per far caliscioni. Prenderai simil pieno o compositione quale è la sopraditta del marzapane, et apparichiarai la sua pasta, la quale impastarai con zuccharo et acqua rosata; et distendi la ditta pasta a modo che si volesse fare ravioli, gli mettirai di questo pieno facendoli grandi et mezani o piccioli como ti pare. Et havendo qualche forma de ligno ben lavorata con qualche gentileza et informandoli et premendoli di sopra pariranno più belli a vedere. Poi li farai cocere in la padella como il marzapane havendo bona diligentia che non s’ardino. Libro de arte coquinaria composto per lo egregio Maestro Martino [Translation] Marzipan Sweetmeats: Caliscioni To make caliscioni, take a filling or mixture similar to that for the aforementioned marzipan torta, and make your dough, which you should make with sugar and rose water; and roll out that dough as though you were making ravioli, and put on this filling, making them big, medium-sized, or small, as you prefer. And if you have an elegantly carved wooden mold, mold them, pressing it onto their tops; they will be nicer to look at. Then cook them in a shallow pan, like marzipan, taking great care that they do not burn. The Medieval Kitchen: Recipes from France and Italy Some additional recipes for foods that may have used these sorts of molds: almond chanterelles, zerena, a molded & fried pastry, Nuremburg lebkuchen, and small holliplen from The Cookbook of Sabrina Welserin, 1553; sugar-paste from Delights for Ladies, 1609.

• Molds with the Pietà and St. Veronica's veil, c. 1426-1450
• Mary in an enclosed garden with a unicorn, 1445-1455
• Annunciation, c. 1450
• The Fall of Man, end of the 15th century
• The heraldry of the Marshal of Ebner, 1501?
• St. Katherine, late 15th or early 16th century
• The heraldry of Bishop Georg III of Hamberg and the sacrifice of Isaac, 1533
• The Judgement of Paris, 1538
• King David with his harp, 1541
• Allegory of scent, 16th century
• Allegory of taste, 16th century
• The heraldry of the Prince-Elector of Brandenburg, 16th century
• The heraldry of the Prince-Elector of Saxony, 16th century
• Heraldry with an imperial eagle, 16th century
• Two crescent moons with stars, 16th century
• The prodigal son with swine, 16th century
• The heraldry of the city of Linz and the heraldry of Upper Austria, 1570
• Secular and clerical figures, 1586
• Esther and Ahasuerus, c. 1586-1600
• The wedding at Cana, surrounded by 16 medallions of boy musicians, c. 1586-1600
• Neptune, 16th or 17th century
• Still Life with Bread and Confectionary by Georg Flegel