Gingerbread House 2010

This is our very first attempt at a homemade Gingerbread house. My daughter wanted to make people, but I wasn’t that ambitious this year – it being my first year and all. So while this house is NOT perfect with crooked windows, bent sides, and short pieces, I’d say this was a relatively successful house.  I definitely have some experience to apply for next year. My mistake was that I forgot to photo copy the template that was given to me, so I freehanded some of the cut outs (that is why we had some crooked and short parts…oops).

Mix the dough and roll it out (according to the recipe below).

IMG_5620-11

Lay out your templates and cut then pieces out of the dough. The recipe said to roll the dough out on cookie sheets, but I have a tapered rolling pin and it didn’t work well. So I rolled it out and transferred the pices to the sheet – not a great idea!  

Once you roll out your dough use a sharp knife to cut out the templates. We cut out windows and put some crushed life savers in the middle to make “stained glass” windows. It worked very well.

IMG_5638-29

Bake and cool completely.

IMG_5631-22

Stained glass windows…cute huh? (check out my uneven bottom – that is what serrated knives are for!)

IMG_5639-30IMG_5641-32

Now it’s time to decorate. Advice from my friend Linda (who is a seasoned gingerbread house maker, and the one who provided this recipe) says decorate all panels of your house including the roof and allow the decorations to dry completely so things do not start to slide off when you assemble the house. I think only an hour or so is necessary, the icing (if you use the recipe I will post below) dries pretty fast. We waited overnight, only because by the time we were done decorating it was dinner and bath time…

IMG_5646-37IMG_5653-44

After you decorate your house and let it set, comes the tough part. It is time to assemble your house. More advice from Linda – put up the 4 walls and allow those to dry overnight before assembling the roof. This way your structure is solid before adding the weight of the roof and all it’s decorations. You don’t want your house collapsing at this point because you’ve worked very hard up to this point to ruin anything…

 

IMG_5657-48IMG_5658-49

For your base I suggest using a piece of cardboard covered in foil. Then you can move your house around if you need. 

Just a note before I explain assembly, I put icing on the bottom of the house while I was assembling to add extra stability. So as you set up your house, add a little icing ot the bottom of each of the walls on the base.

Start assembling with the front or back panel, and one of the side panels. Add icing to the “inside” part of the front or back panel and press the side wall into the icing. Use containers to help hold up your panels as you work and as the icing dries. (see my photos above for holding up the roof…).

Once your 4 walls are up allow the icing to harden over night.

IMG_5660-51IMG_5668-59IMG_5671-62

Once your walls and the roof are assembled you can start creating your scenery…We used ice cream sugar cones for trees and put some icing on them to look like snow.

IMG_5672-63IMG_5675-65

IMG_5676-66IMG_5677-67IMG_5678-68

IMG_5681-69IMG_5682-70IMG_5684-72

At the end I added some powder sugar for “snow” effect. I also saw some fake (non-edible) snow at Pier One that would have been really cute, too.

IMG_5713-6IMG_5718-11

Now our happy little crooked Gingerbread house is complete for this year! I am happy with our first homemade house…

 

GINGERBREAD:

These recipes below came from Linda Marrone
6c. all purpose flour
2/3c. shortening
1 ¾c. sugar
1t. vanilla
1 8-oz container sour cream
2 eggs
1T cinnamon
1T ginger
2t. baking powder
1 ¼ t. salt
1t. baking soda

In a large bowl mix shortening sugar, sour cream, vanilla, eggs. With mixer at low speed, beat until well mixed. Whisk together 3 ½ cups flour, cinnamon, ginger, baking powder, salt and baking soda. Mix into wet ingredients. With hands, knead in remaining 2 ½ cups of flour to make a soft dough. Divide dough and shape into a disk, then wrap in plastic and refrigerate for 2 hours or until dough is not sticky and is of easy kneading consistency.

Knead on lightly floured surface until smooth. Roll dough on greased and floured cookie sheet. Cut out patterns.

Bake in a 350 degree oven for 15 – 18 minutes. Cool on the sheet for 5 minutes. Remove to a wire rack to cool completely.

 

ORNAMENTAL ICING:

1 16oz. package confectioner’s sugar
½t. cream of tartar
3 egg whites at room temperature
½t. vanilla

Combine all ingredients in a medium sized bowl. With mixer, blend until smooth, then beat at high speed until very stiff.

Keep the icing covered as it dries quickly. (3 cups).

 

DECORATIONS (ideas create your own)

You can use a variety of items for decorating the house.

For the roof you can use vanilla wafers, necco wafers. Life savers for wreaths. Ice cream sugar cones for trees. Cinnamon candies, peppermint candies, candy canes, gum drops, M&Ms, rock candy, runts, and any other creative ideas you come up with. You can also opt to get the gingerbread house candy assortment from Wilton or King Arthur Flour or from a craft store.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: