EEE!! What an adventure this gingerbread house decorating was!!! I had this class planned for several months and experimented with several recipes for the dough and icing, butttttttt the night before the class when I went to make all of the pieces, disaster struck. The oven decided not to work! It was 7 PM on a Friday night. My parents were at a party, so there house wasn’t an option. So I decided our toaster oven would have to do. Thank goodness we asked for a diesel one that has baking capabilities on our wedding registry. 8 hours later I completed the process. The result: pretty tasty and durable gingerbread house pieces and one tired chica.
Here’s how it was done!
This is before I even realized the oven was broken…Note to self: check that before you start baking.
Start by packing that brown sugar. I prefer the gingerbread houses to be darker in color so I went with dark brown sugar and unsulphured molasses.
Beat it with the butter. Make sure the butter is softened.
Until it is nice and whipped up.
Add the molasses, eggs, and vanilla.
It will look pretty chunky, that’s ok.
Add the flour to a separate bowl.
Allspice and Cloves…
Salt and baking powder…
Mix it all up!
Add it slowly to the wet mixture…
You will get a nice firm looking dough.
At this point I found out the oven wasn’t working, so I neglected to take picture of the dough. AHHH!!!
Once it has chilled for two hours, roll it out and use templates to cut out your shapes. I made mine too thin!!! Make them from 1/4- 1/2 inch thick, it will hold up much better. I was a little delirious.
Bake in a 350 degree oven for ten minutes. Let cool completely and dry out for at least 12 hours.
Time for the fun part! Decorating the gingerbread houses!
I only set aside two hours for this process, it really needs all day to dry…not sure if I can do it with a cooking class again, unless I assemble them first!
Make a nice thick, royal icing by adding dried egg whites to powdered sugar and a few tablespoons of cold water. It should be a little thinner for the decorations part and thicker for the glue. You can add more water/powdered sugar to make it thinner/thicker.
We decorated the sides first and then put them together…it’s up to you!
These disposable piping bags are the bomb. Also used muffin tins to hold all the candies!
We used coconut to make snow and frosted mini wheats to look like snowy roofs. We also put pretzel stick “posts” to help hold up the house on the inside.
This is the only one that dried in time and it barely stayed together…this needed to be a whole day process! But we still had some much fun!
We used cut up foam core board wrapped in parchment paper and a nice sturdy board.
- • 3 ½ cups of flour
- • 2 teaspoons cinnamon
- • 1 teaspoon ginger
- • 1 teaspoon allspice
- • 1 teaspoon baking powder
- • 1 teaspoon salt
- • 1/3 cup unsulphured molasses
- • 1 cup dark brown sugar, packed tightly
- • 1 cup butter, softened
- • 1 teaspoon vanilla
- • 2 eggs
- Royal Icing
- 6 Tablespoons dried egg whites
- 2 lbs. powdered sugar
- 6-8 Tablespoons cold water
- 1. Mix the dry ingredients together in a large bowl.
- 2. Beat the sugar and butter together in a stand mixer until fluffy (2 minutes). Scrape down the sides of the bowl.
- 3. Add molasses, vanilla, and egg to the butter mixture. Stir until combined, there will be lumps.
- 4. Add in the dry ingredients and mix on low until combined.
- 5. Divide the dough in half, wrap in plastic wrap and refrigerate for 2 hours.
- 6. Preheat oven to 350 degrees.
- 7. Roll out dough and use a template to cut out the walls and roof pieces.
- 8. Bake on parchment paper for 10 minutes.
- 9. Let dry out overnight before using to assemble houses.
- 10. Make royal icing below to attach the house.
- Beat together 6 Tablespoons of dried egg whites with 2 lbs. of powdered sugar. Slowly add in about 8 Tablespoons of cold water. Icing should be very thick. Place into decorating bags.