Gingerbread House...

Baking By loriemoms Updated 28 Nov 2011 , 2:10pm by leah_s

loriemoms Posted 15 Nov 2011 , 10:59pm
post #1 of 4

I know there is a huge thread that is like four years old...but I just had one question. I have done lots of gingerbread houses, but I have made them with the family and for eating. I am going to be making a display gingerbread house I want to be able to travel with and move around, so I am looking for a really strong recipe. Is there one has tried and loves?
(oven plywood)


3 replies
noahsmummy Posted 25 Nov 2011 , 7:14am
post #2 of 4

i know some people bake theirs a little bit longer to make it stronger, you would loose some of the flavour though so it would depend on whether you intend on eating it. you also need to be careful not to burn it.. because that would most likely weaken it and make it very brittle...good luck! i would also use inner suprot.. if you want to go all edible use things like candy canes as crossbars within the house etc.

MimiFix Posted 28 Nov 2011 , 11:58am
post #3 of 4

I've made and sold many gingerbread houses. We rolled the dough a little thicker than for cookies and baked longer at a lower temp to let the pieces dry. You can also spread a thin layer of royal icing on the back of each piece and let that harden before putting the house together.

leah_s Posted 28 Nov 2011 , 2:10pm
post #4 of 4

Only slightly off topic, but guess where I was yesterday? Walking around at the National Gingerbread House Competition at the Grove Park Inn in North Carolina. The house that won was stunning!

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