Gingerbread House Tips & Tricks

Gingerbread homes are fun for everyone. The activity can be as simple as a store bough house that you spend some time decoration, or be as complex as baking, & constructing your own house.

My sister in law & I get together one weekend at the beginning of November to make 10 batches of dough (constructs 10 homes). We shop all year round for colorful & interesting candy, but we take a 2 hour run around town to pick up any additional items, or things that won't store for a year (Sugar cones for trees, M&M's & chocolate anything). The Friday after Thanksgiving she and I get together and bake all the homes (about 10 hours), that is after we do our morning shopping run. Right before they are completely baked, we add crushed jolly ranchers to the windows to create a stained glass look. After they cool, we construct them with Sugar glue.

The next day, our family comes over to decorate. We place our houses where we want them on the platform, add tinfoil for lakes & streams, and cover all the ground with a Marshmallow creme mixture (helps all the pieces stick). Then we go to town decorating for hours! When you think it's done, you stack some more... keep stacking and then add ice cicles for a final touch. The result of all this hard labor? Oohhs and Awwws from everyone that comes into your home. I take mine in to work so it gets more exposure. It really brings out the holiday spirit.

Here is the Construction Grade Gingerbread recipe:

6 Cups all purpose flour

1 3/4 Cups Sugar

2/3 Cups shortening

1 Tbs ground cinnamon

1 Tbs ground ginger

2 teaspoons double-acting baking powder

1 1/4 tsp salt

1 tsp baking soda

1 tsp vanilla extract

1 8 oz container sour cream

2 eggs

To prepare dough: Into large bowl, measure 3 1/2 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping blow with rubber spatula. With hand, knead in remaining 2 1/2 cups flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.

To roll dough: Keep refrigerated until ready to use. Working with half of a batch at a time on a lightly floured work surface with lightly floured hands, knead dough until smooth. Then on a greased and floured 17"x14"cookie sheet, with lightly floured rolling pin, roll dough to 3/16" or 1/8" thickness. You can use dowels of the same size at either side of the dough on the same size at either side of the dough on the cookie sheet to help create a uniform thickness. (For easy rolling, place cookie sheet on a damp cloth to prevent it from slipping.)

To cut and bake dough: Make your pattern pieces of heavy cardboard. Lay them on the dough and using a sharp knife use as many pieces as you can from the rolled dough on your cookie sheet, leaving at least 1/2" between pieces. Remove scraps and reserve for re-rolling. Preheat oven to 350 degrees. Place cookie sheet in the refrigerator if there is room while the oven preheats. Bake until golden brown and very firm when lightly touched with your finger. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.

Note: If you need to do some trimming, do it while the cookie dough is warm out of the oven. You may need to make several batches of dough to complete your project, but don't multiply and try to do it all at once... the process just doesn't work that way.

Marshmallow Fluff: Marshmallow fluff is the best because it is easy to use, dries quickly, and is really strong. Purchase it at the grocery store and paint it on with a stiff brush from the hardware store.

Construction Tips

To assure proper fit, check gingerbread pieces before assembling; if necessary shave edges with a rasp (sold in hardware stores) or a sharp with icing, work with pastry bag with medium tip. Check vertical angles of major pieces with a right triangle or carpenter's square.

To attach right angle pieces: Pipe a line along the edge of one piece; press it against the adjoining piece and hold it in place for several minutes until the icing sets. Let dry thoroughly propping attached pieces with a sturdy small object. When dry, smooth seams with a damp cloth; fill in any spaces with more icing.

For extra stability, pipe icing along the inside seams as well. Allow to stand for an hour until the icing has completely dried before decorating.