I baked my gingerbread for 12 minutes. Turned out okay, but a little soft. Put it back in for 10 minutes. Was stiffer. Two days later, it is soft again. It is raining outside, so I don't know if that has anything to do with it. But, this is for a gingerbread competition and it will not hold up if it is this soft. Why is it soft and what can I do?
Thanks for the help.
Humidity. 'Round these parts (Gulf Coast), many of us use a double-wall of gingerbread with egg white royal icing in between. I think it's a PITA so when I do gingerbread houses, I insert a nightlight through the base which keeps the gingerbread dried out...and makes my stained glass poured sugar windows glow beautifully.
You may also need to find a recipe that is better suited to areas that are susceptible to humidity.