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Anyone interested in doing a gingerbread house thread - Page 18

post #256 of 448
10/21/09 at 1:34pm
TubbsCookies:
You can actually bake it on PVC pipe. Just cut the pipe to your specifications then cover it in parchment for it to slide right off when done baking.

MBoyd: Awesome pics. Those structures are just saturated in color!
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #257 of 448
10/21/09 at 1:38pm
Hmm, thanks Win, but that will give me too much of a curve, I think. I just want a very gentle swoop. (You can put a PVC pipe in the oven? Interesting!)
- Natalie
"Blessed are the cheesemakers?"
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- Natalie
"Blessed are the cheesemakers?"
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post #258 of 448
10/21/09 at 2:38pm
I LOVE this thread--I am SO inspired! Thanks everyone--keep the ideas and tips coming, please!!!
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post #259 of 448
10/21/09 at 2:59pm
I LOVE this thread--I am SO inspired! Thanks everyone--keep the ideas and tips coming, please!!!
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post #260 of 448
10/21/09 at 3:05pm
MBoyd, those are awesome! I love the structure and the design! GREAT JOB!

Wendy, how get really clean seams on your gingerbread? I hate it when my gingebread sometimes bubble up an it looks uneven. Do you also cut it up one more time after it has baked while warm?
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FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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post #261 of 448
10/21/09 at 3:07pm
Quote:
Originally Posted by Rylan

MBoyd, those are awesome! I love the structure and the design! GREAT JOB!

Wendy, how get really clean seams on your gingerbread? I hate it when my gingebread sometimes bubble up an it looks uneven. Do you also cut it up one more time after it has baked while warm?



Exactly! Keep your template handy. As soon as you remove the piece from the oven, lay the template on top and trim those sides up! Also, if you brush the gingerbread with water before it goes into the oven, it will keep it from puffing up to much while baking.
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #262 of 448
10/21/09 at 3:16pm
Thanks for the tip Win! Those will definitely come in handy next month.

I also have another question. Whenever I make my gingerbread houses, I use tons of royal icing to glue them together. The inside will usually look that it was filled with snow. I'm afraid mines will collapse.

Do you have any tips on the support? Especially for the bigger ones? How do I keep the outside clean?
BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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post #263 of 448
10/21/09 at 3:29pm
I use tons of RI as well. If it oozes out into the front of the house, I take a damp paper towel and immediately smooth it down just as if I were caulking a bathtub. icon_lol.gif

There are times when November is still warm enough that I have humidity to deal with (gingerbread's arch enemy!) I support the inside of the walls with graham crackers or pretzel rods. Half the time the inside looks like a Swiss Chalet due to the paneling and beam work. I lay the walls out, coat them in RI, and lay the inner layer of support allowing "seams" so that when I go to build the walls, I have a groove wide enough for the vertical piping of the RI. That usually makes them strong enough to withstand just about anything.
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #264 of 448
10/21/09 at 3:42pm
[quote="Win"]I use tons of RI as well. If it oozes out into the front of the house, I take a damp paper towel and immediately smooth it down just as if I were caulking a bathtub. icon_lol.gifquote]

You just gave me an idea for a great holiday gift. They sell that caulking took set (as seen on TV) at Target. I think I'll get one for a gal I know that makes GB houses, for her edging.

Theresa icon_smile.gif
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post #265 of 448
10/21/09 at 4:16pm
Thanks again Win. Good thing I don't have to deal with humidity here in Las Vegas since it's basically dry all year round. I was actually thinking of doing the gingerbread house brick by brick but I'm afraid it might now work.
BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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post #266 of 448
10/29/09 at 8:14am
I had some grand plans to build a haunted mansion for halloween but never really got up the motivation to do anything other than that.

Instead, I've printed out an entry form for a competition in November.... I've never baked any gingerbread in my life. Deadline for entry is next Friday, and I don't know if I'm brave enough to do it. So I guess I'll read the entry rules 900 times today and decide whether or not I'm that brave.
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post #267 of 448
10/29/09 at 10:29am
Well, I hope your gingerbread house turn out great. I've always wanted to join a competition.

Good luck!
BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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post #268 of 448
11/2/09 at 3:41am
I have a little "cheat" for using royal icing on my seams... instead of using white RI, I'll try to match it to the color of the gingerbread... at least that way the seams are much less noticeable.
When opportunity knocks, make sure you open the door.
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When opportunity knocks, make sure you open the door.
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post #269 of 448
11/2/09 at 6:41am
Quote:
Originally Posted by MBoyd

I have a little "cheat" for using royal icing on my seams... instead of using white RI, I'll try to match it to the color of the gingerbread... at least that way the seams are much less noticeable.



I do exactly the same! I use a nut brown to tint and it's almost exactly the same color as the gingerbread.
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #270 of 448
11/2/09 at 8:22am
What a neat idea. Now I know what to use. Thanks for sharing!
BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
Reply
BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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