Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Attach the entryway to the front of the house.Ĭontinue decorating the house, gluing on gumdrops, licorice and peppermint, as desired. Then, similarly, glue the sides and roof of the entryway together with icing. Glue the two roof pieces to the pitched roofline of the house. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue sides, front and back of house together at corners using royal icing. Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.īake at 375 degrees F for about 15 minutes until dough feels firm. Place paper patterns onto the rolled out dough. Roll gingerbread dough out to edges on a large, rimless cookie sheet. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. Real Estate What is gingerbread architecture So if it’s not made out of a tasty mix of gingerbread, icing, and gumdrops, how can you tell if a house is a gingerbread house Gingerbread-style houses are the epitome of charm and whimsy, featuring their trademark gingerbread trim. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Two rectangles, 3 by 5 1/2 inches for the roof. Chill at least 30 minutes or until firm.Ĭut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Blend in the flour and water to make a stiff dough. 5.Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Keep the dish upside down on a wire rack and, once cooled, put it between two pieces of parchment paper and press down. Add in a leaf green gel color, then microwave it in a shallow dish for 90 to 120 seconds. Mix together an egg, superfine sugar, and corn syrup along with flour and baking powder. To achieve this, Berusch replicated some bark and moss details with intricate chocolate icing curls and painted the gingerbread roof with black cocoa to give it that “aged tar look.” She even made edible moss to top it all off, finding the recipe from on Instagram. So this was very much my adult tribute to the fairy houses of my childhood.” “My best friend and I were obsessed with making fairy houses-with bark and moss and all of that. When Elana Berusch of on Instagram made her fairy cottage-inspired gingerbread house, she pulled from the whimsical fantasies and imaginations she had as a kid. Colorful midcentury-modern houseĮven the moss is edible on this gingerbread wonder. I also made a mold for the two sides, and then attached all of those sugar pieces together using icing.” 3. “Then I just poured the sugar on that, let it sit. In order to be considered a true Gingerbread house, according to the National Gingerbread House Competition official rules, everything above the base must be made from edible materials, with at least 75 of the main structure being made from Gingerbread. “I kind of created this little mold out of Styrofoam and then tin foil,” Figueroa says. It wasn’t part of the original house, but Figueroa thought it was a cool detail she needed to include. This was especially a challenge when making the curvy window-enclosed patio at the back of the house. The sugar typically hardens within 10 or 15 minutes, so Figueroa recommends moving quickly so your mixture doesn’t harden before you’ve filled all of the windows. With her already baked gingerbread pieces on a very flat surface covered in wax paper or aluminum foil, she pours the syrup-like mixture in the window holes. Figueroa then immediately removes the pot from heat. She’ll constantly stir the mixture as it comes to a boil, then she’ll submerge a candy thermometer in the pot and wait until the heat reaches 300 degrees Fahrenheit. She mixes two cups of water, 3 ½ cups of granulated sugar, and one cup of corn syrup in a medium-large pot on medium/high heat. It’s taken Figueroa quite a bit of trial and error over the years to hone her approach, but here’s what she finds works for her. When it came to the windows, she used the age-old gingerbread building trick for making them: a mixture of sugar and water. For Figueroa, this meant relying primarily on gingerbread and icing for her midcentury model. One stipulation in the national gingerbread house competitive building contest is that all parts are entirely edible.
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