It's the most wonderful time of the year... well, for the most part... unless you are rushed to make a gingerbread house. If you think my pumpkins are crazy, just you keep reading.
People keep asking my mother and I how we do our gingerbread houses, so I decided to document our process as best as I could and post it here in all of it's glory. Some people may say that we are giving away our secrets, but I figure if you are brave enough (or crazy enough, most likely) to give them a try, then you can have some fun at it... or incredible amounts of frustration.
(Blogger's note: I may be editing this with corrections made by the technical director of the project, i.e. my mom.)
First of all, it starts with an idea. I like to sketch up a few ideas, drawing from different architectural styles. We've done all sorts of different styles before from gothic cathedral (complete with flying buttresses), to southwestern adobe architecture, to simple bungalows. I always have to keep in mind that for the most part, you are limited to flat planes for your construction:
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IMPORTANT NOTE: When designing your pieces, keep in mind that they will be around 1/4 inch thick or more when finally baked. It is the worst thing in the world to put your roof on only to find out that it is a half inch too short.
Next, you need some gingerbread. My mom and I have found a recipe that we tend to like the best out of the ones we have tried. To give you an idea, the gingerbread house we created this year was approximately one batch. We made two just in case we needed to make more pieces in case one broke, but usually one batch will do.
Gingerbread Dough Recipe:
- 6 Cups All purpose flour
- 1 3/4 cups sugar
- 2/3 cups shortening
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons double-acting baking powder
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 eight-ounce container of sour cream
- 2 eggs
- Parchment paper
To prepare dough: Into a large bowl, measure 3 1/2 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. With hand, knead in remaining 2 1/2 cups flour to make a soft dough. Wrap dough in plastic bag and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.
Next, after your patterns are created, it is time to roll them out. We typically roll the dough out onto parchment paper first, that way we can easily transfer them to the cookie sheet that they will be baked in.
Microwave Hard Candy:
- 1 Cup granulated Sugar
- 1/2 Cup light corn syrup
Thoroughly mix sugar and light corn syrup in a 4-cup microwave glass container. Cover with plastic wrap. Microwave on HIGH for 3 minutes and 15 seconds. Remove from microwave. Peel back plastic wrap, taking care to avoid the hot steam. Stir and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds. Remove from microwave. After boiling subsides, feel free to stir in coloring if desired. (The natural color is a light yellow, so keep that in mind when mixing colors. We once tried to create a blue color, but wound up only creating green.) Carefully spoon into window areas and wait to harden. If you are using parchment paper, the hard candy shouldn't stick to it.
I believe this recipe can also be done on the stove, but requires the use of a candy thermometer. Heat ingredients to the 'hard crack' stage and spoon in.
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A WORD ON ICING: Royal icing isn't like your typical cake frosting. When it hardens, it is close to the consistency of concrete and very sugary. It also requires using raw egg whites, so I don't recommend eating it because it can sit out for quite a while some times. The last thing you want is a case of salmonella ruining your holiday cheer.
Royal Icing:
(Makes 2 cups. You will probably have to make several batches)
- 3 egg whites (We typically get the health food all egg whites in a carton or even powdered egg whites)
- 1/2 teaspoon cream of tartar
- 1 sixteen-ounce box confectioner's powdered sugar
In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick. A good test is when a knife blade drawn through the icing leaves a clean cut. Store in a tightly sealed container if you are not using it right away. You can also cover the top of the mixing bowl with a wet paper towel to keep it from drying out:
It also helps at this point to have a good set of frosting bags and tips. I think we are using a set of tips that is older than I am, so they are a good investment if you like doing confectionary decorating.
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Once you have your windows decorated and dried, you are ready to put up your walls. This usually turns into a three man job, so make sure you have someone to help out: two people hold while one works the frosting. You should only have to hold the walls for a few minutes because the frosting dries out fairly quickly depending on your climate (In Utah it dries quickly, but more humid places, it can take a while unless you add more powdered sugar to dry it out.) Yes, we even put some trees up inside next to the windows so you could see them from outside.
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After you feel confident that your walls are sturdy enough, feel free to put up the roof:
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You can use different materials on the roof, but one of our favorites to use is Big Red gum. It gives the house a great fragrance as you walk by it and it also has great color. (Some other ideas include Smarties or Spree for terra-cotta tile or Frosted Mini-Wheats for a thatched-roof look.) You can do whatever pattern you like. This year, we went for a terra-cotta tile look, but you can also do a staggered asphalt shingle look using gum as well. Just to give you an idea, the roof on this house took approximately 73 pieces (cut into thirds) to cover it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMx4O5KXfbSyZgQU5dku1T9TvwCdJpDFdStcdz1L2TpAu9Ox3zRVA6SfY5c4cKY2XTC6yiWbd6bd4BjYhr6KpZfThDYPEZ9WOaL6LR5bItuTwIK5YClmeonc2u7PHt16lbgWSjybcwv_Q/s400/GBHouse12.jpg)
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Every year we try and do something innovative that we haven't tried before. This year it had to do with the yard. Before we have either tried painting or using flock to cover the base to make it look like snow, but it either dries and shows the texture of the plywood or cracks and falls off. This year we decided to frost the entire base. We wound up also sprinkling decorative granulated sugar on top of the frosting, which creating the glistening effect of new-fallen snow:
Well, after many man-hours, we finally completed it: