It has become a kind of a tradition at home to do some kind of gingerbread house. And so to keep up traditions and to give my architect talents some chance, we made one yesterday, too. After a lot of trouble with a terrible recipe turning out in 1,8kg crumbles, a recycling of those to a somewhat better recipe, resulting in a rather friable kind of gingerbread, a roof in pieces and somewhat bumpy way, the house is ready.
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| 11/12-2011 |
As the recipe for the gingerbread did not turn out at all, I will not publish it at all really.
For cementing the sides and decoration, we used
Royal icing, which so far seems to keep the house together. Let us see how long it will keep together without falling apart. Last years house made it to April, but we used a different recipe though.
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| 11/12-2011 |
Lessons learnt
- Round structures are not easy to do
- As the roof is rounded, I believed it would be good to put it on place while it was still warm so that it would be much easier to bend it. It broke together and was beyond all saving. Next time, we let it cool down and then it kept together but was still able to bend a little.
- To keep royal icing from turning into "stone" over night, we closed the upper side of the decorating bag with a clip and kept the decorating tip in water.
- When using royal icing, be quick. It turns hard very quickly.
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