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Anyone interested in doing a gingerbread house thread - Page 22

post #316 of 492
Quote:
Originally Posted by sunshine4U

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!



This makes me cry. icon_cry.gif It is traditions like this that instill in our children a desire to keep our world on an even keel. The heritage of "tradition" is still alive and strong! God Bless You and your sweet family.
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 #317 of 492
Welcome to the site, sunshine4U ! We hope you'll be happy here.
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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 #318 of 492
Now your making me cry Win and 7yyrt! LOL Thanks for the great welcome! icon_smile.gif I sure love this site and have recommended it to several friends who want to start this tradition with their kids as well icon_smile.gif
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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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post #319 of 492
I sent in my registration form for the competition on the 27th. Husband is currently working on the design of the the house and the angles and all that. We're building the base tonight and will probably start making and chilling dough tomorrow. I have one very important question before I start.


How thick does my dough need to be to bake completely, but maintain enough strength that it will last for 5 weeks? Any input would be greatly appreciated. TIA icon_smile.gif
post #320 of 492
Quote:
Originally Posted by cinderspritzer

I sent in my registration form for the competition on the 27th. Husband is currently working on the design of the the house and the angles and all that. We're building the base tonight and will probably start making and chilling dough tomorrow. I have one very important question before I start.


How thick does my dough need to be to bake completely, but maintain enough strength that it will last for 5 weeks? Any input would be greatly appreciated. TIA icon_smile.gif



1/4" should be fine... mine lasts for months and months. Do you need a good strong recipe? I ccan link you to the one I posted for Mike...


http://www.cakecentral.com/cake-decorating-ftopict-659153.html

have FUN!!!
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 #321 of 492
Thanks a bunch, Win. icon_smile.gif
post #322 of 492
Quote:
Originally Posted by Win

Quote:
Originally Posted by cinderspritzer

I sent in my registration form for the competition on the 27th. Husband is currently working on the design of the the house and the angles and all that. We're building the base tonight and will probably start making and chilling dough tomorrow. I have one very important question before I start.


How thick does my dough need to be to bake completely, but maintain enough strength that it will last for 5 weeks? Any input would be greatly appreciated. TIA icon_smile.gif



1/4" should be fine... mine lasts for months and months. Do you need a good strong recipe? I ccan link you to the one I posted for Mike...


http://www.cakecentral.com/cake-decorating-ftopict-659153.html

have FUN!!!



Win, I saw a note from you in an earlier post that said you used 2 recipes...one for show and one for gift giving (assumption that it will be eaten). Would you be willing to share your recipe for the edible version of your gbread dough too?

I've seen some comments here as well about dying dough. I'm trying to go for an ice castle look, but trying to determine the best way to get a lighter colored dough. What have you all done? and what would you recommend based on your past experiences...think North Pole-like castle.

My last couple of questions are specific to decorating my ice castle. Even with a ligher colored dough I've thought about thinning out some royal icing, tinting it with the slightest light blue (for an authentic "ice" look), and to paint all outside walls. Probably need a good recipe for having the painted walls look as smooth as possible and any techniques for application. I've done smaller pieces but not big walls.

After I've painted a wall but while the RI is still wet, I thought that I might also try to dust it with some blue and white sugar crystals (figuring that the semi-wet RI will help the sugar crystals set in). Another thought I had was to use luster or pearl dust after it's dry to give it a glittery effect.

What do you all think? Additionally, need some advice on whether or not I should paint the walls before I construct or should I do that afterwards?

Thanks in advance for your thoughts and advice.

BTW, love, Love, LOVE this forum and this thread!!!!!
do or do not, there is not try...Yoda
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do or do not, there is not try...Yoda
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post #323 of 492
Quote:
Quote:

Win, I saw a note from you in an earlier post that said you used 2 recipes...one for show and one for gift giving (assumption that it will be eaten). Would you be willing to share your recipe for the edible version of your gbread dough too?

I've seen some comments here as well about dying dough. I'm trying to go for an ice castle look, but trying to determine the best way to get a lighter colored dough. What have you all done? and what would you recommend based on your past experiences...think North Pole-like castle.

My last couple of questions are specific to decorating my ice castle. Even with a ligher colored dough I've thought about thinning out some royal icing, tinting it with the slightest light blue (for an authentic "ice" look), and to paint all outside walls. Probably need a good recipe for having the painted walls look as smooth as possible and any techniques for application. I've done smaller pieces but not big walls.

After I've painted a wall but while the RI is still wet, I thought that I might also try to dust it with some blue and white sugar crystals (figuring that the semi-wet RI will help the sugar crystals set in). Another thought I had was to use luster or pearl dust after it's dry to give it a glittery effect.

What do you all think? Additionally, need some advice on whether or not I should paint the walls before I construct or should I do that afterwards?

Thanks in advance for your thoughts and advice.

BTW, love, Love, LOVE this forum and this thread!!!!!



PenGwenny, below is the recipe for the GB I build when I know it will be nibbled. I have, in the past, subbed out the molasses for light corn syrup to make it lighter. However, the spices still cast a golden glow to it. It is still a very strong gingerbread and great for building. I do think, however, it succumbs to humidity a little quicker than the other so make sure to let it dry well.

5 Cups All Purpose Flour
1 tsp Salt
1 tsp EACH cloves & nutmeg
2 tsp EACH cinnamon and ginger
1 Cup Shortening
1 Cup Sugar - regular, not brown
1 1/4 Cup Molasses
2 Eggs, Beaten
Instructions

Preheat oven to 350 degrees. Blend the dry ingredients together. In a large saucepan, melt the shortening. Cool slightly. Add sugar, molasses and eggs. Mix well. Add dry ingredients and mix well. Bake 10-15 minutes. Edges should be light brown.

Note that my other recipe does not contain eggs, and this one does. I think this just lends toward a little more rise in the dough when baking. I still roll it to about 1/4" thick.

I think it's fine to paint your walls with RI. I would, personally, do it before assembly simply because it is a pain to try to get the crystals on when the house is upright. I have a cabin in my pics for which I made hundreds of fondant river stones and applied them all with RI. One might argue that there is not a lot of gingerbread showing (and in competition you lose points for losing gingerbread) but I liked the effect for this purpose and this was my personal house and not for competition.

Link: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1168419


Also, on my potting shed, I used petal dust to get the mossy effect of aged walls. For that house, I waited until it was already assembled so I could see the whole thing as it came together and knew where I wanted to add more dust. So, you see, it just depends on what you want to achieve in terms of the final picture.

HTH!


icon_biggrin.gif
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 #324 of 492
For a lighter colored dough I know that you can sub out corn syrup for the molasses....

I agree, I'd paint the walls in royal icing before assembly - when the pieces are flat you can use a run sugar technique for getting smooth walls. Then go ahead and paint it out in luster, or paint a thin layer of piping gel to adhere sugar crystals.

HTH!
When opportunity knocks, make sure you open the door.
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When opportunity knocks, make sure you open the door.
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post #325 of 492
Quote:
Quote:


PenGwenny, below is the recipe for the GB I build when I know it will be nibbled. I have, in the past, subbed out the molasses for light corn syrup to make it lighter. However, the spices still cast a golden glow to it. It is still a very strong gingerbread and great for building. I do think, however, it succumbs to humidity a little quicker than the other so make sure to let it dry well.

5 Cups All Purpose Flour
1 tsp Salt
1 tsp EACH cloves & nutmeg
2 tsp EACH cinnamon and ginger
1 Cup Shortening
1 Cup Sugar - regular, not brown
1 1/4 Cup Molasses
2 Eggs, Beaten
Instructions

Preheat oven to 350 degrees. Blend the dry ingredients together. In a large saucepan, melt the shortening. Cool slightly. Add sugar, molasses and eggs. Mix well. Add dry ingredients and mix well. Bake 10-15 minutes. Edges should be light brown.

Note that my other recipe does not contain eggs, and this one does. I think this just lends toward a little more rise in the dough when baking. I still roll it to about 1/4" thick.

I think it's fine to paint your walls with RI. I would, personally, do it before assembly simply because it is a pain to try to get the crystals on when the house is upright. I have a cabin in my pics for which I made hundreds of fondant river stones and applied them all with RI. One might argue that there is not a lot of gingerbread showing (and in competition you lose points for losing gingerbread) but I liked the effect for this purpose and this was my personal house and not for competition.

Link: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1168419


Also, on my potting shed, I used petal dust to get the mossy effect of aged walls. For that house, I waited until it was already assembled so I could see the whole thing as it came together and knew where I wanted to add more dust. So, you see, it just depends on what you want to achieve in terms of the final picture.

HTH!


icon_biggrin.gif



Yes, this does help...thanks so very much!
do or do not, there is not try...Yoda
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do or do not, there is not try...Yoda
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post #326 of 492
Quote:
Originally Posted by MBoyd

For a lighter colored dough I know that you can sub out corn syrup for the molasses....

I agree, I'd paint the walls in royal icing before assembly - when the pieces are flat you can use a run sugar technique for getting smooth walls. Then go ahead and paint it out in luster, or paint a thin layer of piping gel to adhere sugar crystals.

HTH!



MBoyd, thanks for your tips as well...what is a run sugar technique?
do or do not, there is not try...Yoda
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do or do not, there is not try...Yoda
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post #327 of 492
Ahhhh, did a little research and found out what the run sugar technique is...didn't realize it had a special name, but something that my Mom taught me long ago to decorate Christmas cookies.

I found the following recipe but would appreciate whatever versions you all may have for run sugar for wall decorating:
8 cups powdered sugar
4 Tablespoons meringue powder
1 Tablespoon gum arabic
1/2 teaspoon cream of tarter
2/3 cup water
Additional water or powdered sugar as needed for correct consistency
Food Color
do or do not, there is not try...Yoda
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do or do not, there is not try...Yoda
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post #328 of 492
Quote:
Originally Posted by cinderspritzer

Thanks a bunch, Win. icon_smile.gif



Win,

Tried the construction recipe for the support part of my castle and it's awesome. Haven't assembled anything yet, but the dough mixes up great, rolls out so easily (best I've ever tried), and bakes great.

I may switch to the egg recipe for some of the upper parts...in case anyone decides they want to nibble on some.

Thx icon_biggrin.gif
do or do not, there is not try...Yoda
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do or do not, there is not try...Yoda
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post #329 of 492
Quote:
Originally Posted by PenGwenny

Quote:
Originally Posted by cinderspritzer

Thanks a bunch, Win. icon_smile.gif



Win,

Tried the construction recipe for the support part of my castle and it's awesome. Haven't assembled anything yet, but the dough mixes up great, rolls out so easily (best I've ever tried), and bakes great.

I may switch to the egg recipe for some of the upper parts...in case anyone decides they want to nibble on some.

Thx icon_biggrin.gif



Wonderful! thumbs_up.gif I'm so glad you like it. It's not that the construction recipe is bad tasting or anything like that, it's just a more "durable" dough. The one with the eggs is simply a more traditional recipe.

icon_biggrin.gif
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 #330 of 492
I mixed up my dough yesterday and will be rolling out and baking pieces today. I'm glad PenGwenny came by to say how much she likes it, that makes it a little more enticing for me to get up and go do it.


Tomorrow I'll assemble the house and post a picture of how it looks, bare. I'll post a picture of it decorated after competition is over. icon_smile.gif
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