Ask A Detroit Expert: Tips For Building Gingerbread Houses
Bon Bon Bon
2756 Evaline St.
Hamtramck, MI 48212
(313) 316-1430
www.bonbonbon.com
Alexandra Clark traveled the world honing her skills as a candy maker. Despite more than ten years of making sweets professionally, her gingerbread expertise comes from a stay with a family on the West Coast of Norway. They taught her how to make this Scandinavian specialty.
Make a plan; don't make it too complicated! A simple gingerbread design with lots of décor is good. Or create a complicated design with minimal décor. One of these options will make for a great gingerbread house.
Use a ruler and something with a perfect corner (example: a box of tin foil) before making cuts in the gingerbread house. Measure twice, cut once! You'll thank yourself when you're trying to put the roof on!
Make a double batch of royal icing and one batch of buttercream frosting. Royal icing is more structural; when dry, the royal icing can hold the house together. Use piping to reinforce the house. The weight will be greater once the roof is on and the décor has been added. Buttercream is "puffier" and can make for great decorations. Buttercream can also help cover up any royal icing mistakes. Keep your royal icing from drying out by placing saran wrap directly on the surface when it is not in use.
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Make your gingerbread house a gingerbread home with the outside décor! Think ice cream cone trees, pretzel fences and gumdrop sidewalks!
Decor on the sides of the building tend to be the stars of the show, but don't neglect the roof! Most of the time, the gingerbread house will be sitting on top of a table and people will spend a lot of time staring at the roof. Make sure it looks nice! Use cereals with sturdy shapes (think Life) or great texture (think Corn Flakes) for an inexpensive and beautiful rooftop.
Don't leave windows empty! You can draw them on but they look more impressive if window holes are cut out of the dough before baking them. Fruit leather snacks can be a great window filler! Always fill the windows from the back, not from the front!
Once your gingerbread house has been created, if you are still wanting to design and bake, make Norwegian Pepperkaker cookies. I used to live in Norway where everyone hangs gingerbread (Pepperkaker) hearts in the windows with little red strings wishing their neighbors "God Jul" in winter.
- 3/4 cup butter
- 1/2 cup golden syrup, molasses or dark corn syrup
- 1 cup granulated sugar
- 1/2 cup heavy cream
- ¾ tsp cloves
- ¾ tsp dried ginger
- ¾ tsp white pepper
- 2 ½ tsp cinnamon
- 1 ¼ tsp baking powder
- 4 cups flour
Method:
- Sift spices and flour into a bowl. Set aside.
- Add butter, golden syrup and granulated sugar to a medium saucepan. Heat, stirring often, until sugar is melted.
- Add heavy cream slowly. Let simmer two minutes longer.
- Remove saucepan from heat and pour contents into a large mixing bowl. Let cool for about five minutes.
- Using standard whips for a handheld mixer, mix on low speed and slowly add dry ingredients.
- Mix until a stiff dough has formed.
- Shape into a flat circle or square. Wrap dough airtight and store in refrigerator overnight.
- Roll out the chilled dough using flour – as thick as two traditional pieces of gum stacked on top of each other as a guide!
- Cut dough using knife or floured cookie cutters and transfer to a parchment lined baking sheet.
- Bake at 350 degrees for ten minutes or until golden brown.
- Let cool before using.
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