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Anyone interested in doing a gingerbread house thread - Page 21

post #301 of 492
Okay I know this is probably a dumb question but what do some of you use say if you want your house to be yellow or blue? Fondant? Thinned royal?
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post #302 of 492
Quote:
Originally Posted by poohthebear

Okay I know this is probably a dumb question but what do some of you use say if you want your house to be yellow or blue? Fondant? Thinned royal?



Yellow is easier, so I will start there. Instead of molasses in your recipe, you use corn syrup which makes a much lighter dough. I color the dough there using gel food color. After the gingerbread is baked, cooled and hardened, I use petal dust to go back over the piece and color it deeper.

Blue is not as easy to achieve, but again use the lighter dough and a much darker blue than you would think you need. (It becomes paler as it bakes.) It will still be a blue that has green hues. After it has baked, cooled and hardened, petal dust it in blue.

You can also use, as you suggested, royal icing to pipe what looks like slats on a house in any color. Fondant on gingerbread is fine, but I recommend mixing it with gumpaste at about 50/50 so that it dries hard. Anything that adds to moisture in your gingerbread compromises how hard it will stay. HTH!
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.
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post #303 of 492
Does using cornsyrup give a nice strong structure? I've always used molasses on mines and I wanted to cut the cost buy buying a huge bottle of cornsyrup instead of the small bottles of molasses. I couldn't find any big bottles of molasses in my area so if any of you know any place to get them, let me know.
post #304 of 492
I love to do gingerbread houses. I have been doing them for years with my kids. We do about 30 every year and have a big party to decorate them. I make the houses and put them together and everyone brings candy and we spend a day decorating. I make them for gifts for my husbands office. When I make them I leave the back roof off and once the house is decorated and dry I fill the houses with homemade cookies, cover them in cello wrap. Everyone loves them.

Rylan I always use merguine (sp) instead of egg whites. Just add the water a little at a time watching the how stiff it is.
post #305 of 492
Thanks Win! Those are really great tips. I didn't realize you could use corn syrup either. Alot of kids don't like the taste of gingerbread because of the taste of molasses. So do you think a good sugar cookie recipe would work for building houses?
In my next life I wanna be a pastry chef.
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In my next life I wanna be a pastry chef.
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post #306 of 492
Thanks Julie, that's what I will use.
post #307 of 492
Quote:
Originally Posted by poohthebear

So do you think a good sugar cookie recipe would work for building houses?


If you take the spices out and don't use the molasses, I should think any gingerbread would be a very light dough.
I know for small houses sugar cookie dough works.
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Tommy's favorite song? Roll roll roll your goat
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post #308 of 492
Gingerbread dough as I know it is totally different from sugar cookie dough. I think for large houses it doesn't have enough strength.

And here it doesn't have molasses in it - it has honey, again getting lighter color. It can be colored with "burnt sugar" - sorry, I don't know how it is called in English. You simply caramelize sugar to very dark color and thin this with boiling water so it doesn't set hard. And then use it as liquid coloring.

I wouldn't use melted chocolate - for the reasons Rylan mentioned. The chocolate gets soft in warm temperature, RI will hold the same unless you have extremely damp air.
post #309 of 492
I did once a cookie house covered in fondant with sugar cookie dough.. but it was a small one.
LL
post #310 of 492
I use a gingerbread receip I got from family circle mag. Everyone loves it, even kids. I don't think any of my homes have not been eaten. If you want to decorate the walls a color what I do it is lay them flat and use royal icing. Make sure it is not to thin or the moisture from the icing with soften the gingerbread. Let the sides dry totally and then put it togeter. That way you can make it any color you want. When I bake all my gingerbread I keep it on a huge table covered with wax paper. If it gets soft before I decorate it I just pop it in the oven for a few minutes to dry it out. I can't wait to get started. I usually start right after Thanksgiving.
post #311 of 492
Rylan, corn syrup instead of molasses is just as durable. My Spring cottage uses both. I like the contrast. There is a difference between homes built for consumption and homes built to last for a good bit. I use what is called a "durable" gingerbread recipe for homes that I build for display and an entirely different recipe for my gift homes that I know might be nibbled. The durable has less leavening and will not puff up so it dries quicker and harder --the edible is a puffier, more cookie-like dough.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1328174

I have used melted chocolate (the Wilton wafers are fine to use) with success but I would say that if you live in a humid area, it would not perform as well. I don't know how Los Vegas gets in the winter months. However, your estimate of cost is correct and would run a lot more than mixing up batches of RI for the type of project you want to take on. I don't know if you have an ALDI in your neck of the woods, but they start bringing in their holiday baking food items about now. They always have incredible prices on molasses as well as corn syrup. I buy mine from there.
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
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 #312 of 492
I am so glad I just stumbled on this thread. A co-worker of mine just emailed me to ask if I wanted to have a cookie party with the other girls here, and she asked if I would be interested in making a GB house. I have never done one, but I think with all this info I might manage!
post #313 of 492
Quote:
Originally Posted by pouchet82

I am so glad I just stumbled on this thread. A co-worker of mine just emailed me to ask if I wanted to have a cookie party with the other girls here, and she asked if I would be interested in making a GB house. I have never done one, but I think with all this info I might manage!



There are great pattern links a couple of pages back... very user friendly if you have not done structures before. Happy baking (and decorating!)
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
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 #314 of 492
Majka_ze, thanks for the info, I appreciate it.

Verono, what a cute house!

Win, thanks for the info as well. I love love love that gingerbread house you made, it's something like I've never seen before. I totally didn't know that there are two kinds of gingerbread. I only use mines for display, so I guess it would be best for me to use the "durable" recipe. Would you be able to help me with the recipe? I've been making gingerbread houses for years and my gingerbread seems to puff up many times. I sometimes get bubbles as well.

We do not have ALDI over here. The cheapest molasses I can get is about $5 a bottle. I usually use 5 of those. This year I'm planning to make a bigger gingerbread house so I would have to use more. I'm sure I will use cornsyrup now since it's more affordable.
post #315 of 492
I am so glad I found this board! It is Remembrance Day here in Canada and I have just made all the pieces for all 4 of my kids' gingerbread houses for this year. Making gingerbread houses has become a tradition and even my 12-yo son still loves making them! I have yet to make/bake my house for this year but my oldest DD (14) and I will work on it together and we are going to try make a mini-doll house style since she wants to make the insides and I will do the outside. Should be fun!
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Equal parts of dark chocolate and white chocolate make a balanced diet.
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*~*~*~*~*~*~*~*

Equal parts of dark chocolate and white chocolate make a balanced diet.
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