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Anyone interested in doing a gingerbread house thread - Page 20

post #286 of 492
I think so. It would take a bit of practice. Don't cut square bricks, make them slightly rounded, larger on bottom. I would simply deform them between my fingers.
The trick is to learn how much they expand. You want the bottom to connect but the top stay separated - even so slightly. I think 1/8" between the individual bricks is about just right. Even if the bricks should expand more than you expect, you would get an uneven area where the individual bricks are still visibly separated. But make a practice run.

Or you can go with your idea, but in this case I would bake the bricks already cut. The RI would hold even cut gingerbread - after all, we often go with knife after baking and correct the parts for gingerbread house, but you would need to cut many brick when the gingerbread is still hot. I would roll out the dough on parchment paper, go with pizza wheel over it and cut the individual bricks, removing strips of dough between the rows and columns. Did you understand what I wanted to say?
post #287 of 492
I remember that... I think they had it on the Food Network that year.
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Rylan, I don't see why you couldn't combine both methods. Pre-built walls for the sections, and individually baked bricks for the crumbling parts.
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #288 of 492
Quote:
Originally Posted by 7yyrt

Got it! (Just take out the final dot in your link.)
Made by Billie Mochow of Burns, Tennessee in 2007. Looks like it was baked in halves around a sphere.
Gingerbread experts, please weigh in here.
http://farm4.static.flickr.com/3289/2997416766_9fb8be97ba_o.jpg
She won grand prize the next year with this one.
http://peakdefinition.smugmug.com/Events/2008-National-Gingerbread/Grand-Prize-Winner-Adult/6599020_bCFEV#421688688_t5axD



That is sooooooooooooo awesome!
post #289 of 492
Majka_ze, thanks for the suggestions. I will try your method and the one I came out with. I hope both works well.

My concern is, if I do the brick by brick method and use royal icing to attach every single one, I would be worried for them collapsing. Like you said, many people often attach cut gingerbread--but would this work if I have hundreds of small pieces being attached by royal icing? Is there a way I can make my royal icing stronger?

Also, one more question. When I make gingerbread houses, I usually use royal icing with fresh egg whites. If I use meringue powder, will it still be as strong to attach the pieces?

7yyrt, I will try a test run and see if both methods will show a similar look.

Thanks again for your input.
post #290 of 492
RI is after drying harder then the gingerbread, IMHO. You can make it harder by adding teaspoon of white vinegar per egg white - it works much better then citrus juice which is sometimes recommended. It does two things - makes the RI harder and cuts the possible grease which could destroy it. Otherwise, do the usual - wash all the bowls, whisks etc. again in hot water and let them air dry or dry them with fresh paper towel - you can get traces grease when drying with cloth towel, even a clean one. After preparing the RI, cover it with cling film straight on the RI and once again over the top and leave it for 30 min. or an hour. Many of the air bubbles come to the top.

I would say even gluing individual bricks should be strong enough. The problem is holding the walls straight. I would take square can, ev. even square baking pan when you want to do it this big, fill it with sand or water to make it heavier and build the brick around it, leaning on this wall. The reason it that it gives more time to the RI to dry in the bottom parts then going one wall at time.
It could be better to have a piece of solid gingerbread as backing and glue the bricks on top of it - meaning you get double width wall. This depends on the resulting size of your structure.

Good luck!
post #291 of 492
What a genius! I never thought of using gingerbread as backing. That will just make everything much more stable for the main structures. Thanks for the tips! THANK YOU THANK YOU!

I also never knew about the vinegar, now I know. Thanks. With my question earlier, does royal icing with meringue powder work great with gingerbread houses? I wanted to use ones with the real fresh eggs but I don't want to run with the problem of thinking what to do with the egg yolks. Last year, I had about 3 dozens of egg yolks from making royal icing for a gingerbread house and I had to make flan out of them. I don't think I want to make that much flan this year, hehe.
post #292 of 492
Quote:
Originally Posted by Rylan

What a genius! I never thought of using gingerbread as backing. That will just make everything much more stable for the main structures. Thanks for the tips! THANK YOU THANK YOU!

I also never knew about the vinegar, now I know. Thanks. With my question earlier, does royal icing with meringue powder work great with gingerbread houses? I wanted to use ones with the real fresh eggs but I don't want to run with the problem of thinking what to do with the egg yolks. Last year, I had about 3 dozens of egg yolks from making royal icing for a gingerbread house and I had to make flan out of them. I don't think I want to make that much flan this year, hehe.



Can't you buy only egg whites?
Here we can in grocery stores.. (in container like for the coffee cream) http://www.fortmcmurraygrocer.com/product_image/Egg%20Creations%20Naturegg%20Simply%20Egg%20Whites.jpg
But I could'nt tell you the difference between fresh egg whites vs meringue powder.
post #293 of 492
I love this thread! Here's my gingerbread house from last year - great fun putting it together - EmilyG.
LL
LL
Michele Hester
Creator of SugarVeil Icing
art@sugarveil.com
http://www.SugarVeil.com (website)
http://www.youtube.com/sugarveil (videos)
http://www.facebook.com/sugarveilicing (tips)
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Michele Hester
Creator of SugarVeil Icing
art@sugarveil.com
http://www.SugarVeil.com (website)
http://www.youtube.com/sugarveil (videos)
http://www.facebook.com/sugarveilicing (tips)
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post #294 of 492
Verono, I tried looking for some in my area and I couldn't find any--I've only seen Egg Beaters. Also, I have bags of meringue powder in my storage room and I was hoping to make use of them.
post #295 of 492
Emily, I love your gingerbread! You should give me a free sample of Sugarveil. hehehe just kidding.
post #296 of 492
Ha! And Rylan, I've been checking our that wonderful brown and white fondant cake you did - Wow, how great is that! EmilyG.
Michele Hester
Creator of SugarVeil Icing
art@sugarveil.com
http://www.SugarVeil.com (website)
http://www.youtube.com/sugarveil (videos)
http://www.facebook.com/sugarveilicing (tips)
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Michele Hester
Creator of SugarVeil Icing
art@sugarveil.com
http://www.SugarVeil.com (website)
http://www.youtube.com/sugarveil (videos)
http://www.facebook.com/sugarveilicing (tips)
Reply
post #297 of 492
Aww, thank you Emily!
post #298 of 492
Hey Rylan, I always make my RI from meringue powder. I actually use Colette Peters recipe. It's very strong. I was also thinking you could attach your bricks with melted chocolate...

EimlyG, that's just a precious little house!
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #299 of 492
Thanks Wendy, I'll do that. I was thinking of melted chocolate as well but I'm afraid it might melt--especially if the kitchen gets hot and at the same time it would cost me more.
post #300 of 492
EmilyG, your house is soooo cute!
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