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Do not use warm air as this will melt the royal icing. Once all the walls are “cemented” on to the base, and to each other, pipe more royal icing on the inside to reinforce the joints (Image 40). Pipe more royal icing on the base to stick the front (or back) of the house, perpendicular to the wall (Image 38). Snip off the end of the piping bag (about ½ cm opening) with royal icing. Pipe a line of royal icing on the base to stick the wall (Image 37). Place the royal icing in a large piping bag or a ziploc bag (Image 36).
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Seal the opening of the piping bag or ziploc bag, making sure to remove as much air as possible. Exposure to air will cause the royal icing to harden. Bake the gingerbread (maximum of 2 trays at a time), for about 15 – 20 minutes (cut out pieces) or 20 – 25 minutes (without removing scrap dough). I use a guide that is about 5 – 6 mm thick for most of the dough.
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The dough can be wrapped and stored in the fridge for up to 2 days. Or once the cookie dough is rolled up, it can be stored in the freezer overnight (or up to 2 days if wrapped with plastic wrap). Once two pieces are stuck to the base, pipe icing along the border where they join, to cement the two pieces together (Image 39). Mix until you get a smooth, thick royal icing mixture (Image 34). The correct consistency should be spreadable but stiff, so that the royal icing will not “run” or spread, but still easily pipeable (Image 35).
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The second type of royal icing will be a little thinner, and will be used to decorate the finer details on your gingerbread house. Stand up two walls at a time so they support each other. Starting with an end wall and side wall, pipe a thick L-shaped line of icing on the prepared base to secure the bottoms of the two walls. Place another line of icing where the walls meet.
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Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. I've had a complicated "situationship" with this classic dish, but finally have a recipe I love.
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Any remaining space can be used to cut out the chimney parts, and other gingerbread shapes you like. Use dough thickness guide to make it easier to roll out the dough to an even thickness. Place the template on the cardboard and use a bench scraper to make sure that the template is stuck to the board with no bubbles or wrinkles (Image 18). Form each dough portion into a smooth disc, while dusting it with flour to prevent it from sticking (Image 14). I like to weigh the dough and divide it equally (Image 13). Scrape down the bowl as much as possible to prevent the flour from settling at the bottom of the bowl.
The Fairmont's Two-Story Gingerbread House Is A Must-See This Holiday Season - Secret San Francisco
The Fairmont's Two-Story Gingerbread House Is A Must-See This Holiday Season.
Posted: Wed, 13 Dec 2023 08:00:00 GMT [source]
Gingerbread House (recipe and pattern)
The dough is not hard to make, which makes this the perfect recipe to make with kids and friends. It also makes the house smell like the holidays and fills the kitchen with Christmas cheer! I loved making this recipe, and I know you’ll enjoy it too. To store your gingerbread house, cover it in a large plastic bag to protect it from dust and store it in a dry, protected place. Pipe royal icing along the top of the walls and top edges of the front and back of the house panels. Allow the royal icing to completely set and harden before adding the roof (Image 41).
Gingerbread house workflow
You will need two types of royal icing when making the gingerbread house. Step 10 – Place the gingerbread house templates on the dough, and cut the shapes using a craft knife or a small sharp kitchen knife (Images 24 and 25). While the dough is chilling, prepare the gingerbread house template.
Here’s my completely homemade gingerbread house recipe including how to bake, construct, and decorate with royal icing and buttercream. Everything can be prepared in advance, see my make ahead tip after the recipe instructions. House structure must completely set for at least 4-6 hours before decorating. There are a few things you can do to make sure your gingerbread house is nice and sturdy. First, roll your dough to the proper thickness (I recommend ¼” thick — too thin and the sides may not hold up to the weight of the roof. ). Next, make sure to wait until your gingerbread has cooled completely before attempting to assemble it.
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Roll out the dough on a sheet of lightly floured parchment paper (so you can easily transfer it to a baking sheet later). Keep it at least 1/4" thick for strong walls. Lightly flour the surface of the dough and place your cutters or pattern pieces about 1" apart. Cut out all the shapes, then remove the excess dough between your pieces. By removing the excess rather than moving your cut pieces, you will avoid distorting the shapes, which can affect how well they’ll fit together.
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