DD wants to build a gingerbread house....

[bas71873]

I'm sure there is a thread somewhere but my search function is not working this morning.

We've done the store bought kits, didn't work, so anyone have any tips for making a small, but doable, gingy house? I'm willing to bake it from scratch if necessary, just want one that works and will hold up for a few days!

TIA

 

[LJC1861]

Here is an easy recipe that I use to make my creations for the Grove Park Inn.

3 cups all purpose flour.

1 tsp each ginger, cloves, nutmeg, all spice. ( The spices are just for smell/color. Use as much or little as you like. For a darker dough...use more spice.)

2 eggs

1 cup sugar

2 tbsps water

1/4 cut honey.

mix flour and spices in a large mixing bowl. Set aside. In a smaller bowl whisk together eggs, sugar, and water. In the microwave heat the honey for 30 seconds, then add to egg mixture and whisk together. Add the wet ingredients to the dry and mix, using a dough hook for 5 minutes. Turn on to a lightly floured board and knead until dough is smooth.

Chill for at least one hour. Spray baking pan and rolling pin with a light coating of pan spray. Roll your pieces directly on to the baking pan and cut with a sharp knife.

Bake at 325 degrees until pieces do not "give" when touched.....approximately 25-30 minutes for larger pieces and 20 minutes ish for smaller pieces. ( These times are NOT exact. I bake by sight and feel rather than precise time. The nice thing about this recipe is that if you underbake the pieces you can put them right back into the oven!)

***NOTE: This is a very lightly colored dough. For a darker dough add a bit of cocoa or brown food coloring for a true 'gingerbread' color.***

I HIGHLY recommend this dough as it is so easy to work with and DOES NOT move or spread when baked as other doughs do. Have fun.


For patterns I recommend www.gingerbread-house-heaven.com


For royal icing....the glue that holds it together.......

2 lbs confectioners(powdered sugar)
6 tbsps meringue powder
12 tbsps of warm water.

Mix together on high speed using the whisk attachment for 10 minutes. Stiff peaks should form. Fill a pastry bag and go! This icing will keep at room temperature for weeks. To reuse, simply re-beat for 10 minutes.

If you need or want any help, PLEASE do not hesitate to ask.

Linda

 

[golfgal]

Not that I can in anyway compete with the PRO above but a friend of DS18's bought a Halloween Gingerbread house and put it together at our house a few weeks ago and it was really nice. She got it at Target.

 

[NHdisneylover]

I find that letting the pieces sit in a cool, dry place for a week or two (so they get REALLY stale) makes them much sturdier (so bake well ahead). If you go to Family Fun's website they have directions for a very cute and simple gingerbread train.

 

[KerriSue]

I think that the kits work but not with the frosting they supply. You need to get the hard core Betty Crocker stuff. We also get the fun colored icing that comes in a tube.

When you are all done you need to post pictures. Good Luck!

 

[mrssmee]

What type of kit did you try? We have used the Wilton kits every Christmas for the last 8 years (at least) and they have been great. But you do have to follow the directions exactly. If it says to wait a certain amount of time between steps, for example, you really have to. I learned the hard way one year because I wanted to speed up the process. Big mistake!

 

[LJC1861]

I find that letting the pieces sit in a cool, dry place for a week or two (so they get REALLY stale) makes them much sturdier (so bake well ahead). If you go to Family Fun's website they have directions for a very cute and simple gingerbread train.

The key here is "dry". The drier the better. Moisture and humidity can creep in when you least expect it too. I generally bake my pieces, let them sit for a few days and then "bake" them again in an oven that I bring up to 350 degrees, turn off and let the pieces sit in the oven until the oven is cold.

As for the icing that another poster mentioned.....Betty Crocker or any of the canned frostings have too much fat in them. Royal icing has no fat of any kind and is truly the best to use as "glue" for a gingerbread house.

Linda

 

[LJC1861]

What type of kit did you try? We have used the Wilton kits every Christmas for the last 8 years (at least) and they have been great. But you do have to follow the directions exactly. If it says to wait a certain amount of time between steps, for example, you really have to. I learned the hard way one year because I wanted to speed up the process. Big mistake!

That is a hard lesson to learn. My mantra through the entire gingerbread season is "You CAN'T rush gingerbread..." repeated over, and over, and over.

Linda

 

[elan]

We use the store bought kits too. I hot glue the pieces together first. The kids use the frosting just to decorate.

 

[bas71873]

OP here. Thanks for all the tips. I'm not sure I can bring myself to try that recipe, but I might. I might just do a simple graham cracker house this year (with the homemade icing though) and then tackle something bigger next year. I did find a photo of a cute sugar cube house online today.

Oh, another question.....how long can it just sit around for people to look at and admire . Do I need to cover it? Will all the sugar attract ants?

 

[LJC1861]

OP here. Thanks for all the tips. I'm not sure I can bring myself to try that recipe, but I might. I might just do a simple graham cracker house this year (with the homemade icing though) and then tackle something bigger next year. I did find a photo of a cute sugar cube house online today.

Oh, another question.....how long can it just sit around for people to look at and admire . Do I need to cover it? Will all the sugar attract ants?

Go with what you are comfortable with. It is one of the easiest gingerbread recipes I have ever found, and I have tried hundreds!

As for how long it can sit around....mine is on display at the Grove Park Inn for 2.5 months. Right now my gingerbread Christmas tree, rocking horse and rocking chair have been standing for over a month and are still rock solid. I have never had any problems with ants.

Linda

 

[bas71873]

Go with what you are comfortable with. It is one of the easiest gingerbread recipes I have ever found, and I have tried hundreds!

As for how long it can sit around....mine is on display at the Grove Park Inn for 2.5 months. Right now my gingerbread Christmas tree, rocking horse and rocking chair have been standing for over a month and are still rock solid. I have never had any problems with ants.

Linda

Thanks. I am printing your recipe to save for when I feel brave

 

[LJC1861]

Yeah!!!! It is basically a fool proof recipe. I generally don't measure the water, and if you get a little extra flour in it, it really does not matter. Add some extra spices and food coloring....no problem! I use this dough whenever I need to make colored gingerbread because it is so light in color. The dough is basically the consistency of a firm clay...and works really easily. It is not sticky like some gingerbread doughs. It really is a good overall beginner dough....which is one of the reasons why I like to use it. It is VERY forgiving.

Linda

 

[Toot Sweet]

Here is an easy recipe that I use to make my creations for the Grove Park Inn.

3 cups all purpose flour.

1 tsp each ginger, cloves, nutmeg, all spice. ( The spices are just for smell/color. Use as much or little as you like. For a darker dough...use more spice.)

2 eggs

1 cup sugar

2 tbsps water

1/4 cut honey.

mix flour and spices in a large mixing bowl. Set aside. In a smaller bowl whisk together eggs, sugar, and water. In the microwave heat the honey for 30 seconds, then add to egg mixture and whisk together. Add the wet ingredients to the dry and mix, using a dough hook for 5 minutes. Turn on to a lightly floured board and knead until dough is smooth.

Chill for at least one hour. Spray baking pan and rolling pin with a light coating of pan spray. Roll your pieces directly on to the baking pan and cut with a sharp knife.

Bake at 325 degrees until pieces do not "give" when touched.....approximately 25-30 minutes for larger pieces and 20 minutes ish for smaller pieces. ( These times are NOT exact. I bake by sight and feel rather than precise time. The nice thing about this recipe is that if you underbake the pieces you can put them right back into the oven!)

***NOTE: This is a very lightly colored dough. For a darker dough add a bit of cocoa or brown food coloring for a true 'gingerbread' color.***

I HIGHLY recommend this dough as it is so easy to work with and DOES NOT move or spread when baked as other doughs do. Have fun.


For patterns I recommend www.gingerbread-house-heaven.com


For royal icing....the glue that holds it together.......

2 lbs confectioners(powdered sugar)
6 tbsps meringue powder
12 tbsps of warm water.

Mix together on high speed using the whisk attachment for 10 minutes. Stiff peaks should form. Fill a pastry bag and go! This icing will keep at room temperature for weeks. To reuse, simply re-beat for 10 minutes.

If you need or want any help, PLEASE do not hesitate to ask.

Linda

Good, the frosting is the big problem...I never find any that actually hold. Does this frosting hold really well?

 

[LJC1861]

Good, the frosting is the big problem...I never find any that actually hold. Does this frosting hold really well?

AMAZINGLY well. I have a piece, a church made from only royal icing using this recipe that I made last year and it is still standing. It holds gingerbread really really well too. Use a good amount between your pieces and scrape away the excess on the outside and you are good to go. You can add food coloring to the icing to make colored icings....just add a bit more sugar to counteract the extra liquid from the color.

If you want to make it even stronger and thicker simply add a bit more meringue powder ( available at any craft store ) and a bit more powdered sugar and it will last forever.....as long as you don't get it wet.

Linda

 

[bas71873]

Linda, how much icing does your recipe make? Enough to divide it up some and make different colors? I LOVE that I can make it ahead of time

Thanks for all your help. Gingerbread houses are going to be our project during the first week of Christmas break since we have a FULL two weeks off this year!