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Topic: Gingerbread houses (Image heavy)  (Read 4629 times)
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cackle
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« on: November 30, 2010 02:47:06 PM »




I know these should really be in food, but I wanted to post here as the house theme is running through so much of Craftster lately........
I made two for two separate auction in my town. They are both similar but there are enough differences that I wanted to post pics of both.
The first two are of the houses mostly assembled and I'm adding the roof tiles.
All of the pieces are gingerbread and everything is edible.



           

The next pics are of the piping and decorating and the final product. It was a lot of work (three days) but lots of fun!
Sorry the pics turned out so yellow. My kitchen is yellow (but not THAT yellow) and the lighting is not great.





       

       


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« Reply #1 on: November 30, 2010 03:01:17 PM »

GORGEOUS, as always!  This rocks!
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« Reply #2 on: November 30, 2010 03:33:12 PM »

these are gorgeous and I would love some tips. I have made one gingerbread house, but the walls just didnt seem strong enough, your seem thin and light and strong. Would you be able to share your recipe? and any other tips? I assume you cut all the shapes before baking? What did you use to 'glue' the walls together.

Your work is amazing! i would be thrilled to make one a tenth as good.
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Cealy
« Reply #3 on: November 30, 2010 05:43:58 PM »

Dido EdelC!!!
I would love your recipe! I am making the gingerbread for houses our residents are making in two weeks and would love a new one to try!

Beautiful work!
C
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« Reply #4 on: November 30, 2010 05:55:58 PM »

These are amazing!  What beautiful, intricate work!  Smiley
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« Reply #5 on: November 30, 2010 07:10:17 PM »

Dido EdelC!!!
I would love your recipe! I am making the gingerbread for houses our residents are making in two weeks and would love a new one to try!

Beautiful work!
C

Thank you for the nice comments! Here is the recipe I used. Let me know how it goes for you. Smiley

Gingerbread Cookie Dough     350 degree oven

4 Tablespoons dark molasses
2 Tablespoons water
2 eggs
Mix these three ingredients together.

61/2 Cups all purpose flour
2 Teaspoons baking soda
1 Teaspoon salt
3 Cups lightly packed brown sugar
4 Teaspoons cinnamon
2 Tablespoons ginger
1 Teaspoon ground cloves
1/2 Teaspoon nutmeg

1 Pound soft butter

Mix dry ingredients in a large bowl.
Pour molasses mixture into flour mixture and add butter. Mix and stir (hands work best)
until dough comes together. Put dough on a clean, lightly floured surface and knead for about 4 minutes. Dough should be soft and completely mixed- no butter streaks!
Divide dough into workable slabs and cover with plastic wrap.
For cutter cookies; roll out dough to about 1/4 to 1/8 an inch thick. (run a floured spatula under the dough to keep it from sticking to the surface)
Flour your cutters, cut shapes and transfer to a baking sheet with a spatula. No distortion that way.
Bake for 12 to 15 minutes depending on how hot your oven is.
For houses; I roll out the dough the same way as for cookies, making sure that it is on the thinner side (1/4 inch) this dough
will rise slightly, then settle, so if you roll too thick, the windows and such that you cut out will not be exactly straight. They will hold their shape but will be a little
smaller. To counter this I take the house out of the oven half way through and re-cut the things that are looking like they are getting lost, then pop it back in the oven.
A good tip with this dough is if you refrigerate it overnight, then let it come to room temp naturally (no microwaving) the next day, it tends to stay more stable than it would if you use it right away. it will also darken up a bit more.
It's very good for eating and if you like it spicier, add a little Cayenne pepper to the dry ingredients.

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freckledpeas
« Reply #6 on: November 30, 2010 09:27:00 PM »

Wow! So beautiful and detailed! Amazing work Smiley
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« Reply #7 on: December 01, 2010 04:09:58 AM »

thank you so much cackle..I really appreciate that you shared the recipe and the method..I will definitely try it your way this year, I had that problem with windows etc getting distorted because of cutting it out too thick, plus distortion when I transferred it to a baking tray.

and do you use simply powdered sugar and water as the 'glue?'

I love that you have used shingles for your house, when I made one before I just used candy, but the shingles look so much better and the ridge pole on the roof is so pretty too.
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« Reply #8 on: December 01, 2010 06:29:56 AM »

thank you so much cackle..I really appreciate that you shared the recipe and the method..I will definitely try it your way this year, I had that problem with windows etc getting distorted because of cutting it out too thick, plus distortion when I transferred it to a baking tray.

and do you use simply powdered sugar and water as the 'glue?'

I love that you have used shingles for your house, when I made one before I just used candy, but the shingles look so much better and the ridge pole on the roof is so pretty too.

hi edelC,
               What I used as glue for attaching the walls and roof, etc, is some great stuff called Isomalt. It is beet sugar you can melt down into a clear, sticky sugary mess that sticks really well. You can order it on line at Amazon. Be careful! You must get it up to 320 degrees, so it's extremely hot. It also cools quickly, so you have to work fast, but since I tried this, I wont go back. It hardens like a rock!
To pipe the decorations I use royal icing. It's easy to use, takes color really well and dries hard. I use meringue powder instead of egg whites because it's a lot more stable and you don't have to worry about the whole salmonella thing. You can get meringue powder at Walmart, cake decorating stores or on line. Wilton is the most common brand. There is a recipe inside the lid. I hope you have fun with this. I have been making gingerbread houses every year since the Jurassic period and I've never been tired of it!
Let me know if you need any more info....glad to help out! Smiley
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« Reply #9 on: December 01, 2010 06:38:30 AM »

thank you so much cackle..I really appreciate that you shared the recipe and the method..I will definitely try it your way this year, I had that problem with windows etc getting distorted because of cutting it out too thick, plus distortion when I transferred it to a baking tray.

and do you use simply powdered sugar and water as the 'glue?'

I love that you have used shingles for your house, when I made one before I just used candy, but the shingles look so much better and the ridge pole on the roof is so pretty too.

I forgot to share another tip........to keep your big gingerbread pieces from loosing their shape when you transfer, don't transfer. I roll out a sheet of dough, pick the whole thing up and lay it on the baking sheet, cut around the edges to get it to lay flat, smooth it out and then cut my shapes. Instead of picking up the pieces and putting them on the sheet, you just pick up the scraps! No distortion and it is a time saver.  Wink
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« Reply #10 on: December 01, 2010 07:38:37 AM »

I really love this! The detail is amazing! It reminds me or the European gingerbread houses from when I was a kid. Awesome work!
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« Reply #11 on: December 01, 2010 10:11:49 AM »

Wow! Your dedication to detail is a-maze!  Smiley
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« Reply #12 on: December 01, 2010 10:55:22 AM »

thanks cackle..the houses really look real ones from southern Germany and austria, we drove across there this summer, no snow, but you have really nailed the look!
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« Reply #13 on: December 01, 2010 03:24:51 PM »

Can I just say that not only are the houses awesome but so is cackle..I love craftster and its sharing type people like cackle that make it  great
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« Reply #14 on: December 01, 2010 06:15:39 PM »

Oh, edel, thank you for the kind words. (I am blushing)
I love Craftser, too. There is a real generosity of spirit here and sense of fun. I'm so happy to be a little part of it and meet so many wonderful people!
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« Reply #15 on: December 01, 2010 07:03:22 PM »

So PRETTY!
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« Reply #16 on: December 01, 2010 07:51:38 PM »

 Shocked Wow...i'm speechless...that is amazing!
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« Reply #17 on: December 02, 2010 12:57:54 AM »

The recipe sounds great and they look even better. Beautiful piping.
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« Reply #18 on: December 02, 2010 07:55:34 AM »

ooo, cackle, these are gorgeous!
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« Reply #19 on: December 02, 2010 03:08:32 PM »

You make the most amazing houses, no matter what medium you use!

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« Reply #20 on: December 02, 2010 05:51:33 PM »

You make the most amazing houses, no matter what medium you use!


Thanks a'roze! I think the universe is trying to tell me something......I do make other things, but lately it's all been about houses, houses, houses. What is interesting is that I'm not only not tired of it, I'm loving making them!  Cheesy
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« Reply #21 on: December 02, 2010 08:17:25 PM »

All of your houses are so incredibly detailed and they all look amazing. At first I couldn't believe that these were made out of gingerbread! thanks so much for sharing your tips, I plan on making gingerbread houses with my boyfriend this year to represent our first Christmas in our new house together. Hopefully with your advice they'll turn out much better than I was hoping.
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« Reply #22 on: December 02, 2010 08:51:41 PM »

Those are AMAZING! I'm deeply in love with them... and not just because they are made out of sweet, sweet sugary goodness. Fantastic stuff lady Smiley
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