Bethany and I have spent two evenings, building and decorating our families 2011 Gingerbread House. Phill has spent two evenings pinching the odd sweet and looking ever more baffled by what we were creating!
The end result is a house without single straight edge, a roof creaking under the weight of five packets of buttons and enough sweets to give the Tooth Fairy nightmares!
Grand Designs this is not; this is what a Gingerbread House looks like in my world…
If you have already baked your Gingerbread pieces then it’s construction time, if not here’s where to start. This is my least favourite part 🙁 but must be done! First make your ‘cement’. This is the amount I used for our house, you may need less, you may need more.
You will need:
5 medium eggs (whites only)
850g icing sugar
- Separate your eggs whites from the yolks. For this recipe you need only the whites.
- Whisk lightly until your mixture is slightly bubbly (not into a meringue consistency)
- Add the icing sugar
- Beat until your icing forms soft peaks
- Allow to stand for 10 minutes
- Create a stand for your house. These can be bought but we simply covered a baking tray in foil.
- You may need an extra pair of hands
- Holding two of the walls together at a right angle and secure with lots of icing. Hold until the walls start to set
- Do the same with the remaining two walls and then stick the two halves together.
- Add more icing as necessary
- The rectangular shape will help hold the pieces in place while they set.
- Allow to set
- Put icing on all areas that your roof will touch and put both halves in place.
- Cover the upper most point of the roof with icing.
- Hold in place until the roof stays in place
- Add icing to any gaps
- Allow to set
Ms Jennifer’s fabulous house!