Why Is My Gingerbread Soft?

Decorating By trumpetmidget Updated 6 Nov 2008 , 9:13pm by Cakepro

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trumpetmidget Posted 6 Nov 2008 , 7:25pm
post #1 of 2

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.

1 reply
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Cakepro Posted 6 Nov 2008 , 9:13pm
post #2 of 2

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. icon_smile.gif

You may also need to find a recipe that is better suited to areas that are susceptible to humidity.


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