Ahhhhh!!! Is It Going To Be Okay?

Decorating By trumpetmidget Updated 8 Nov 2008 , 3:26am by trumpetmidget

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trumpetmidget Posted 8 Nov 2008 , 12:19am
post #1 of 6

I am working on my gingerbread piece for a competition. It has been raining and humid here. My gingerbread will not dry out. I have cooked it up to 30 minutes, so cooking it won't dry it out. I have three walls up and three more to put up, plus all the special pieces (I am making the front of my church's sanctuary - I have gingerbread rails, alters, organ, etc. etc.). The walls that are already up were stiffer yesterday, but today they are VERY soft. I could poke a hole in them with a piece of cardboard, they are that soft. I wanted to have soooo much done tonight, but am afraid to touch it. I have to put fondant on the top of the walls, so they are "painted". Plus, I have to put the other walls up. I didn't want to put the other walls up before I put the fondant. I can't do much in the sanctuary itself without getting the fondant on, because that stuff will get in the way. I am thinking of using a hair dryer to dry them out. Someone had suggested doubling the walls, but I can't do that because I have wood pieces right against the back of the walls for support. Do you think a hair dryer will work?

5 replies
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3GCakes Posted 8 Nov 2008 , 12:28am
post #2 of 6

I am giving you a BUMP. The only time I attempted home-made ginger bread was in high school and the same thing happened.

I would like to know because I have to do it all again soon.

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grama_j Posted 8 Nov 2008 , 12:37am
post #3 of 6

Is it possible to put it in the oven overnight with just the light on, or for a couple of hours at 150 ? I feel so sorry for you ! OR could you run to the drugstore or Walmart, and pick up a heat lamp?

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cakedesigner59 Posted 8 Nov 2008 , 2:18am
post #4 of 6

I'm no gingerbread expert by any means, and what I am about to say won't help you out this time, but I think you needed to add more flour. I used to have humidity problems when I used an edible type gingerbread. But my recipe now is much sturdier. I call it my "construction" gingerbread. It's not as tasty, for sure, but it holds up much better.

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-K8memphis Posted 8 Nov 2008 , 2:28am
post #5 of 6

Using honey instead of molasses works for this problem or at least helps. Molasses reacts to humidity, honey binds.

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trumpetmidget Posted 8 Nov 2008 , 3:26am
post #6 of 6

I will have to remember to add more flour and try the honey. This is the third year I have done this and the third recipe I have tried. This is the most trouble I have had. Any other suggestions? I have already baked every piece and that took me three nights, so I really don't want to have to bake more.
What is a heat lamp and what department at Walmart would I find it at? I have asked my husband to bring the fan up, hoping that may help. I did not touch it tonight. I worked on my people (the pastors and a few choir members). Working with the fondant wasn't much fun, either. I have never had this many problems with the humidity. Is anyone else having unusually odd problems? Thanks for the suggestions. Please keep them coming.

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