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One year, our family made mini gingerbread houses and formed a small village with them. Sure, we all love basic gingerbread houses, but making the same design year after year gets old fast. There are lots of other ideas that you can use when deciding on your design.
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Untidy seams can be hidden later with more icing in the form or icicles or by adding extra candy over them. Be sure to build the roof totally before you decorate it. After all, that is how you learn to make a great gingerbread house. Don't worry; you'll be able to fill gaps and cover errors later with more icing and decorations. If you're not going to eat the gingerbread, go ahead and use a glue gun.
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Once all the flour is added, mix the dough on the lowest speed until it’s almost mixed through (Image 11). The dough might be reaching the top of your bowl, but that’s OK. Add the next amount of flour, while there are still white streaks in the dough (Image 10).
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No matter your skill level when it comes to Christmas desserts, these helpful gingerbread house tips will lead any home baker to creating nothing short of a masterpiece. Place both pieces of the roof on top where they go and gently press into place. Let the house dry for at least 30 minutes before decorating. After your 15 minutes of waiting, pipe a thick layer of royal icing along the top of the walls and the angles of the roof. Pipe royal icing along the top of the walls and top edges of the front and back of the house panels.
Cut the dough when it's raw
Use one to two jars or bottles for support underneath; allow to set 30 minutes. Attach front door, leaving slightly propped open; allow to set 30 minutes. On lightly floured 16x12-inch piece of cooking parchment paper, roll remaining dough 1/8-inch thick. With lightly floured 1-inch round cutter, cut at least 120 circles to make shingles from dough, and transfer to large parchment-lined cookie sheet, spacing slightly apart. If necessary, reroll scraps, and continue with cutouts.
In large bowl, beat royal icing ingredients with electric mixer on low speed until mixed. Change speed to high and beat 7 to 10 minutes, scraping bowl occasionally, until very stiff. If desired, add gel food color to icing to create different looks for decorating. Printable Gingerbread House template—print on 8.5x11-inch paper then cut out your pieces for a perfectly proportioned house.
Royal Icing
Last year I had so much fun making my classic gingerbread house, this year I wanted to up the anty and try making one with a curved roof. I was inspired by my friend Sonny from Freed's Bakery in Las Vegas. He makes the MOST amazing gingerbread houses (and cakes!). Roof piece will hang slightly over the edges. Hold in place 1 to 2 minutes until icing starts to set.
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Allow the royal icing to completely set and harden before adding the roof (Image 41). Once all the walls are “cemented” on to the base, and to each other, pipe more royal icing on the inside to reinforce the joints (Image 40). You will need two types of royal icing when making the gingerbread house. Bake the gingerbread (maximum of 2 trays at a time), for about 15 – 20 minutes (cut out pieces) or 20 – 25 minutes (without removing scrap dough).
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Make sure there is about ½" of space in between pieces so they bake evenly. Try to keep big pieces on one pan and smaller pieces on another pan. Place your parchment paper with dough onto the sheet pan and transfer the whole thing into the freezer for about 20 minutes. Roll out the rest of your dough and place it into another pan with parchment paper and freeze. Roll your gingerbread out to about ⅛" thick using a rolling pin on top of some parchment paper that is trimmed to the size of your sheet pan.
I like to keep it as a square so that it’ll be easier to roll out later (Image 15). Form each dough portion into a smooth disc, while dusting it with flour to prevent it from sticking (Image 14). I like to weigh the dough and divide it equally (Image 13).
I come from a long line of gardeners, and have always loved to experiment with food and recipes. So, find a safe spot for your finished gingerbread house out of of the reach of your pets. To give your gingerbread house some extra character, check out these ideas. Think ahead ~ How much space will you have to display the house? There is no point in spending the time to making an enormous gingerbread village if all you have room for is a tiny 9″ sized cottage.
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Each family brought an assortment of different candies (SO much candy!) and decorations, so we had a fun variety of options that were different than our usual fare. We met at a local park and gave everyone muffin tins filled with the ingredients to decorate their pre-assembled houses. You could also opt to use store-bought frosting in lieu of the royal icing; however, the hold will not be as strong. Follow recipe directions to make, cut, and bake your gingerbread house pieces. To ensure they're truly firm enough to build with, you can leave them in your oven with the door ajar after you turn it off to give them extra time to dry out.
Think about how you want your house to look and what candy should go where. Add on any kind of candy you like for details. Roll out some of your leftover gingerbread and trace the shape of the front porch template. All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
It’s also crucial to use meringue powder to make royal icing. Raw egg whites don’t have a great shelf life. This is why my recipe for royal icing for gingerbread house uses meringue powder.
Dough was easy to roll and baked up delicately sweet.3. Made my own house design, cutting template pieces from plain 8.5X11 paper. Plenty if your house is within letter width/ht.4. Ran out of AP flour so added balance of 4.5 c white wheat. 😊 Just make sure the gingerbread, frosting, and candy are properly handled with clean hands, and the house was covered while being completed.
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