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How to make the icing hold the pieces together?
How to prevent roof pieces from sliding down?
When is the best time to glue on candies?
How big should we make it?
Do you want to make a giant size gingerbread house?
Have you wondered about other types of structures to make in gingerbread, such as castles, or cookie centerpieces?
It's all in my GINGERBREAD SCULPTURE Activity Cook Book, plus more creative and fun ideas with gingerbread and candies.
It's much easier than you think, but I recommend starting with my basic house project so you gain confidence.
INGREDIENTS for 8" tall house
1/2 cup butter
1/2 cup white or brown sugar
1/2 cup light molasses
3 1/2 cups white all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup to 1/2 cup cold water
Blend butter and sugar together until creamy. Sift dry ingredients together in separate bowl. Combine two mixtures alternatively with 1/4 cup to 1/2 cup of cold water to make a dough. Mix with hands into a ball, adjust with small amounts of flour if dough is too sticky.
One recipe makes enough icing for one 8" tall gingerbread house, but always have enough extra ingredients on hand to make more icing in case you need it.
1 one pound box of powdered sugar
1/2 teaspoon cream of tartar
3 egg whites from large size eggs. Other eggwhite options: buy fresh egg whites in a carton from the dairy section in a grocery store; or dehydrated powdered egg white powder which mixes with water and can be purchased where cake decorating supplies and equipment are sold. It is often called "meringue powder".
Put all ingredients in a large bowl and beat with a rotary electric beater until still like toothpaste. Cover the bowl with a damp cloth until ready to use so the icing doesn't dry. Cookies must be cool before decorating or the icing will run.
Avoid doing a double recipe of frosting because the stiffness will be hard on your electric beater.
Prepare paper patterns using my drawing as a guide. The house "front" is 8" high.
Roll out your dough and cut out two cookies from each pattern. Carefully transfer to the baking sheet (greased) and bake at 350 degrees F for 8- 10 minutes. Transfer to rack to cool. The cookies will harden as they cool.
Plan to build your house on a stiff piece of brown cardboard. It looks just like gingerbread and makes a convenient base. Or you can bake a large base cookie and put it on top of a cardboard support base.
Standing up the cookies is easy if you lean the first wall against a cup, then attach the next piece right away to help stabilize the first. Note how I positioned the side piece against the back of the front cookie. That will make it easier for the roof pieces to attach.
Note that the vertical cookies were already decorated with candies. Since this icing firms up relatively quickly, you should attach your candies at least 30 minutes before assembling the house.
Once the sides are glued together and the icing is dry, you can attach the roof pieces. Wait a minimum of 30 minutes for the side seams to harden before adding the roof. If you are nervous, there is a trick to keeping the side walls from tumbling down: tie a long cotton string around the house like a big belt surrounding all of the vertical cookies. Tie a tight bow. Later you can untie it after the whole house is assembled and icing hardened.
Prepare to add the roof by putting icing on all of the top edges of the house walls.
Then lay two long pieces of cotton string across the walls (like the drawing shows.)
When you put the roof pieces in place, bring up the string end ties and tie a bow to firmly hold the top roof seam together.
After you feel that the icing has hardened, snip loose the cotton strings. Don't try to pull them out. Just snip them close to the cookies.
Then resume decorating the roof and embellish! I like to play with the top seam and add more candies across the top ridge.
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