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Anyone interested in doing a gingerbread house thread - Page 6

post #76 of 479
k8memphis, I'm in LaPorte- I've been wanting to do my real house with victorian gingerbread accents but haven't gotten the time or money so I just did it in real gingerbread! I don't know if Lake county has an online thing where you can get the footprint of your house, I'll PM the link if I find it...

As far as melting the candy during the baking- I did that last time, it worked out really well- since I used a sugar cookie dough and overly brown would look bad.

On the board, I actually traced out the sketch of the footprint of my house, taped down the wires for the lights, then put down waxed paper. That way, the pencil marks didn't get on the cookies, and the wires for the lights don't get covered in icing and cookies. Royal Icing will stick to anything and everything- especially if you add a tablespoon or two of corn syrup while mixing your RI, it helps it stick better to the cookies, too.
Be mischievous and you will not be lonesome.
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Be mischievous and you will not be lonesome.
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post #77 of 479
Thread Starter 
honeydukes- i've always put my candy in the windows right at the beginning of baking icon_surprised.gif . i've never had a problem, but i don't ever try to make clear windows, i go for the stained glass look.

p.s. don't look at the bottom of the oven icon_redface.gificon_lol.gif
LL
post #78 of 479
The only thing is I live in Memphis Tennessee now--I grew up in Indiana.

Oh btw--And I don't think I've ever lived in a house cool enough
to be made into gingerbread icon_lol.gificon_lol.gificon_lol.gif

icon_biggrin.gif
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #79 of 479
Thread Starter 
krazykat- love the haunted house, and thanks for the template instructions.

this year i need to figure out how to make a house where the front looks like a house but the back is open like a dollhouse. i think i'm going to have hubby stop at the store and get some foamcore so i can start on it icon_smile.gif.
post #80 of 479
Thread Starter 
for anyone thats interested, i put step-by-step pictures of last years gingerbread house construction on my flickr account.

http://www.flickr.com/photos/25650446@N03/sets/72157606827454762/
post #81 of 479
Well, I'm in the midst of baking my first house! I'm having some problems with my dough being really soft when I roll it out, even after being the freezer. I'm making multiple parts though, so hopefully I won't have to make more after I'm all done baking.

I do have a couple of pieces that have sides that aren't quite straight. Will this be a big problem or can I fix it with icing?
post #82 of 479
Quote:
Originally Posted by Tellis12

Well, I'm in the midst of baking my first house! I'm having some problems with my dough being really soft when I roll it out, even after being the freezer. I'm making multiple parts though, so hopefully I won't have to make more after I'm all done baking.

I do have a couple of pieces that have sides that aren't quite straight. Will this be a big problem or can I fix it with icing?



You can trim the pieces while hot with direct pressure--for example press a knife or a bench scraper into the area that needs to be straightened--or file later or make it a whacky kinda house.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #83 of 479
Just so you all know, you've inspired me. Instead of waiting until the week before, I actually started my house last night. Yep. I designed the layout, created the template (I had to do MATH!! ACK!!!) and actually built out the template using foam core.

Now, I can't say what I'm building because you never know who's reading (hehe), but as soon as the competition/charity auction is over (Nov. 21), there will be step by step photos posted online.

As for last year's house, I have gotten several requests for the photos - but the file seems to be too overwhelming for my slow connection and it keeps timing out - so I'm going to be uploading them to a flikr account within the next day or two and I'll post the link as soon as they're up.
It's what you learn after you know it all that counts.
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It's what you learn after you know it all that counts.
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post #84 of 479
jewelsb78--that house is awesome. I'm not real creative when it somes to house..I'd be happy if mine is just 1/4 as nice as that one.
Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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post #85 of 479
Well I figured since it's supposed to be a Haunted House, it'll probably be alright if it's a little whacky. It's going to take me all week though, maybe longer to get it finished. It's going to be an ongoing process.
post #86 of 479
jewelsb78
Thank you for the help. Your house looks great.
My pants are a little snug-I must be retaining chocolate..
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My pants are a little snug-I must be retaining chocolate..
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post #87 of 479
Ok, someone sent me a PM asking for my gingerbread recipe and I read it on my blackberry, and then logged onto my laptop so I can send it to them but the PM had disappeared.

I'm just going to post it here and hopefully whoever it was will come back and know I wasn't ignoring them.

1 c. shortening
1 c. sugar
1 t. baking powder
1 t. salt
1 c. unsulphered molasses (light or dark)
1 t. ground ginger
1 t. cinnamon
5 c. flour
4 T. water

Mix first 7 ingredients on medium speed until well blended.
On low speed, add flour and water and mix until dough forms.

Bake at 350 for 10 to 15 minutes.

I always roll my dough out thick and bake a little longer... which makes for very strong walls!
It's what you learn after you know it all that counts.
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It's what you learn after you know it all that counts.
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post #88 of 479
Quote:
Originally Posted by Tellis12

... I do have a couple of pieces that have sides that aren't quite straight. Will this be a big problem or can I fix it with icing?



It was either in ones of the videos or I read it somewhere that you can use a zester to "sand" the GB.
post #89 of 479
I'll just throw this question out there: I bought a gingerbread house a couple of years ago and it was all edible but she had "mortared" it together with royal icing. Well as time went on (not all that much time mind you), the royal icing began cracking and flaking and just plain disintegrating. When I use RI on cookies that hasn't happened but the house fell apart not long after I bought it. Is this normal? And if it is is there another "glue" to assemble the house with?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #90 of 479
Thread Starter 
I always use RI for the glue, and i've never had that happen. where did you have it at? was it near moisture or heat? that could have done it or it could have just been an off batch of RI. i've kept a house for a couple years and it was still standing strong.

another option if you don't plan on eating it, is use a glue gun. but make sure everyone knows it not edible icon_lol.gif
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