How to make a gingerbread house at home. Gingerbread house: a recipe for a Christmas delicacy
Section “TABLE SERVING, DISH DECORATION, ETIQUETTE”
This section helps you decorate a variety of dishes with minimal effort.
Chapter
3rd page of the chapter
GINGERBREAD HOUSES – gingerbread house
DIY gingerbread houses, step by step photos
Part 3
BUILDING A GINGERBREAD HOUSE, CASTLE or PALACE
Recipes with step-by-step photos
And:
Cookie and waffle houses
Gingerbread trees
Painted New Year's gingerbread cookies and gingerbread valentines
If the rolling pin is wooden, soak it several times at intervals of 1-2 hours with a generous amount of sunflower oil(it will be absorbed into the wood), then let it “dry” for 5-7 days (sunflower oil polymerizes, hardens in air, unlike olive oil).
After impregnation and drying, a wooden rolling pin (or a wooden cutting board) will become “eternal”, non-hygroscopic and easy to clean.
A very useful technique when rolling out dough:
The process of making gingerbread houses is the same and necessarily includes rolling out the gingerbread dough into a layer of the required thickness for subsequent cutting out parts from it.
When rolling the dough into a layer with a rolling pin, it is convenient to use slats of the required thickness laid on the sides, as shown in the photo.
This allows you to make the layer perfectly even in thickness and with straight side edges (which significantly reduces the number of trims when cutting out the house parts).
The details of the gingerbread structures are glued together:
– or white or dark chocolate heated in a water bath (this is the most convenient to work with, quite strong and quickly hardening compound),
- or thickly boiled (caramel) hot sugar syrup or sugar fondant (see) with the addition of citric acid (a drop of such syrup hardens on a saucer; citric acid prevents the crystallization of sugar and is added until a pleasant sweet and sour taste of the syrup is obtained),
– or – sugar-protein rice mixture.
As supports that hold the parts in the desired position when the gluing hardens, it is convenient to use glass jars of suitable sizes, partially filled with water for their stability.
Various patterns are drawn with white and tinted in different colors and imitations of snow are made.
You can also use a pastry shop for drawing and snow.
Snow sprinkles are represented by powdered sugar (it is carefully sprinkled through a strainer) or coconut flakes, or a mixture of both.
Decorative multi-colored figurines for decorating compositions with houses can be sculpted from thickly diluted, from and from.
Gingerbread house windows:
– or before assembly they draw on the baked parts,
- or made in the form of unclosed slits, decorated along the edges or; This is done more often if they fill the house with sweets, which are beautifully visible through the cut openings;
– or cover the window slits from the inside with thin slices of marmalade, gluing them:
- or make candy windows (stained glass windows): for this, the finished baked parts with cut out windows are placed face up on lightly greased foil, the windows are covered with crushed candies and placed for 1-2 minutes in an oven preheated to 220-250 degrees. C, where the candy crumbs are fused into a thin monolithic layer.
The fusing process of the candy crumbs in the oven is very short and must be monitored visually to ensure the pieces are removed from the oven in time. Because soon after the candies melt, they will begin to burn quite quickly into a bitter brown sugar burnt, which should be avoided.
By filling different parts of the window with candies of different colors, you can get beautiful multi-colored stained glass windows, which will look especially impressive when illuminated from the inside.
Candy windows are also used to decorate “stained glass” cookies made from shortcrust pastry or “stained glass” gingerbread cookies.
For stained glass cookies, see the end of this page.
Assembling a gingerbread house from parts with shaped candy windows.
In this case, the parts are glued together
Smoke from the chimney more often depicted as cotton candy.
It is recommended to develop the design and drawings of your gingerbread house (castle, palace) yourself.
If you are not very strong in architectural drawing, glue the made cardboard (or paper from thick Whatman paper) patterns into a whole product and make sure that all the parts fit well together. Then separate the patterns and use them to cut out the gingerbread pieces.
On this page we will look at several examples of the construction of different gingerbread houses. We recommend reading them all.
Mastering the techniques used in their manufacture will allow you to build any house or an entire gingerbread palace to your liking.
USEFUL VIDEO INSTRUCTIONS:
Educational and training gingerbread house
for beginner gingerbread house builders
– simple and beautiful
Its production shows all the main stages of gingerbread house construction.
We recommend that all work, starting from design, be carried out together with children.
1. Designing a house and creating template drawings.
Let's draw on paper and cut out patterns (templates) for the details of the future gingerbread house:
2. Then we start preparing the dough.
For those who have never made products from gingerbread dough, first you should bake homemade gingerbreads from it several times to gain experience, and only then make the details of a gingerbread house from gingerbread dough.
Therefore, in this case we will not use, but the one with baking powder.
Also see recipes on page .
NOTE 1.
Without any experience, you can easily and simply use an ancient dough recipe for (perhaps this is the best gingerbread dough). If desired, you can add the following spices to it, as well as powdered dry berries.
NOTE 2.
This recipe requires liquid honey to prepare the dough. If the honey is candied, i.e. crystallized (good honey is candied no later than October 20 - see), it must first be melted while stirring in a hot water bath.
Heat the butter, molasses and honey on a baking sheet, stir and cool slightly. |
||
Place the house facade template on the dough sheet and cut out the windows and door, side walls and roof. |
||
Beat the egg whites until stiff. |
||
Using a thin nozzle, also decorate the roof elements: draw borders along the ridge, and a grid pattern on the roof slopes. |
||
Re-beat the frosting. |
||
Install the second side and front walls of the house in the same way. |
||
When the roof slopes are installed, there will most likely be a small gap where they meet. |
||
Using a knife, remove excess glaze that has formed at the joints of the house elements. |
The roof of the house is covered with tiles made of cookies, the chimney is lined with halves of peanuts, the shutters are made of waffles, and the porch with columns is made of candy canes.
Next to the house there are trees made of waffle ice cream cups and pebbles made of gingerbread cookies.
WE WILL NEED
CUT OUT PARTS
1. One square = 1 cm.
2. Redraw the pattern in full size in centimeters (it’s more convenient on checkered paper).
3. All parts are made in 2 pieces, the pipe - 3 pieces.
4. Parts “1” belong to the first large house, parts “2” belong to the second small house.
5. The walls are baked from ginger dough.
6. The roof is baked from white dough.
7. One end of the large house is baked half from white, half from ginger dough (see).
The second end of the large house is baked from ginger dough.
The ends of the small house are baked only from ginger dough.
8. The chimney is baked from white dough.
WHITE DOUGH
For this recipe, knead the dough once.
180-200 g butter
2 cups sugar
1/4 teaspoon baking soda, quenched with vinegar
1 egg
3 cups wheat flour
1. In a large bowl, beat butter with an electric mixer for 30 seconds or until fluffy.
2. Add baking soda and sugar, whisk until completely combined.
3. Add the egg and beat until completely combined.
4. Add flour and quickly knead the dough.
5. Cover the dough and refrigerate for approximately 2 hours.
6. After cooling, divide the dough in half (it’s easier to roll out) and roll it out with a rolling pin into a layer 5-6 mm thick. To prevent the dough from sticking to the table (board), be sure to sprinkle the table with flour.
7. Place the paper pattern of the corresponding part of the house on the rolled out layer and cut out the part from the dough along the contours.
8. Carefully transfer the part to a baking sheet (you can cover the baking sheet with foil). Place the paper pattern on the piece again and, if the edges of the piece were deformed during transfer, correct them.
9. Bake at t° 150 - 170°C for 5-7 minutes. When the part is slightly browned, it is ready.
10. Quickly remove the piece from the oven, transfer it to the board and, placing the pattern on it, align the edges (since the dough contains soda, the dough moves a little during baking).
11. Cool the part.
12. Do the same with all the parts that are baked from white dough. From the remaining dough you need to form and bake small cookies - “pebbles”, from which you will then make a “stone fence” near the house.
13. SPECIAL DETAIL - END OF A BIG HOUSE
(white roof and ginger end wall are baked together):
13.1. Make a paper pattern for the end of a large house in two copies.
13.2. Cut one copy of the pattern along the dotted line of the roof and cut out this part - the roof - from white dough (do not bake yet!).
13.3. Cut out the lower part of the part - the wall of the end of the house - from ginger dough (on the paper pattern the part ends with a solid line located just above the dotted line, parallel to it).
13.4. Place the ginger pastry on the white roof along the border as on the paper pattern. Lubricate the application area with a little water for gluing and press gently.
13.5. Cut strips from the ginger dough (according to the size of the pattern) and glue them onto the white dough roof using water.
13.6. Carefully transfer the part to a baking sheet (can be covered with foil). Place a whole paper pattern on the part and correct the edges that were deformed when the part was transferred.
13.7. Bake at t° 150-170°C, 5-7 minutes. When the part is slightly browned, it is ready.
13.8. Quickly remove the piece from the oven, transfer it to the board and, placing the whole pattern on it, align the edges.
13.9. Cool the part.
GINGER DOUGH
For this recipe, knead the dough twice, each knead separately.
80-100 g butter
one and a half cups of sugar
one and a half teaspoons of ginger
one and a half teaspoons of cloves
1 teaspoon baking soda, quenched with vinegar
1/2 teaspoon salt
1 egg
2 cups honey
2 tablespoons lemon juice
2 cups wheat flour
1 cup bran or 3 cups wheat flour
1. In a large bowl, beat butter with an electric mixer for 30 seconds until fluffy. Add sugar, ginger, cloves, baking soda and salt, whisk until completely combined.
2. Add the egg, molasses and lemon juice and beat until thoroughly combined.
3. Add flour and knead the dough.
4. Wrap the dough in plastic and keep in a cool place for 3 hours.
Christmas trees
Our Christmas trees will be waffle ice cream cones. If there are no cones, then we will make the Christmas trees ourselves - bake them from white dough.
1. From the rolled out dough, cut out circles of different diameters - from the largest (bottom of the tree) to the smallest (top). Use a knife to make teeth on the edges of each circle. This way we get jagged circles.
2. Bake the circles and stack them in a pyramid from the largest circle to the smaller one, coating them with glaze. To make the Christmas tree taller, you can place small round cookies, also baked from white dough, between the large parts.
3. In the same way, we collect several more Christmas trees.
4. We decorate the finished Christmas trees: place the icing, tinted green, in a bag and squeeze it out, tracing the jagged edges; Sprinkle the Christmas trees with multi-colored sprinkles, dust the top with powdered sugar from a strainer - “snowball”.
HOUSE FOUNDATION
Bake a large base crust on which to easily assemble the house. The area of the base should be larger than the area of the house (you can bake the base in parts and glue it with icing).
GLAZE
The glaze is used immediately, so do it after the house parts are ready for assembly. Don't double the recipe right away; make a second batch of frosting only when needed.
3 egg whites
750 grams sifted powdered sugar
1 teaspoon vanilla
food colorings
1. In a deep bowl, beat the egg white, add sugar and vanilla.
2. Beat with an electric mixer on high speed for 7 to 10 minutes or until very stiff. The glaze should not be liquid. To prevent the glaze from drying out, cover the bowl with a damp towel.
3. It is convenient to apply the glaze for gluing parts using a small bag (from an A4 file you get 2 small bags). Roll up the bag and fasten it with a stapler along the entire length so that it does not unwind. Fill the bag with glaze and, turning the top, fasten with a stapler (so that the glaze does not come out). To prevent glaze from seeping out of the holes from the staples and getting your hands dirty, wrap the bag filled with glaze in sticky thin plastic wrap, twisting it at the top. Cut off the sharp corner of the bag straight or diagonally, just a little bit.
4. If the glaze does not stick well to the part, moisten the gluing areas with water using a brush. Glaze can be applied to both gluing areas.
5. Color the glaze of a different color (for finishing windows, Christmas trees) with dry dye.
The more accurately you make the parts of the house, the easier it will be to fit them together.
DECORATION
Baked and cooled parts can be decorated before assembly, carefully checking that the level of the windows matches the height on all parts of the walls. And you can decorate after assembly.
If decorating before assembly, you must be EXTREMELY CAREFUL during assembly so as not to damage the painted windows and decorations.
1. WALLS
2. PORCH
Cut another square cookie crosswise into two identical rectangles and glue them to the first triangle in the shape of the letter " /\ " ().
ASSEMBLY
JOIN ALL THE PARTS WITHOUT GLUEING THEM AND TRIM, ADJUST IF SOMETHING DOESN’T FIT (UNTIL NOTHING IS LUBRICATE WITH CREAM OR GLAZE, THIS IS MORE CONVENIENT TO DO).
House.
Prepare the "foundation of the house." Combine the parts according to the picture. Glue the parts to the base of the house and glue them together with glaze. Wait until all joints are firmly secured. For reliability, as the house is assembled, the wall joints can be coated with additional glaze on the inside of the house.
Roof.
When the ends and walls are securely dry, you can glue the roof parts. Hold them until the icing dries.
Chimney.
Glue three parts of the chimney together and glue them to the end of the small house. Spread with glaze and top with toasted and shelled peanut halves.
Roof tiles.
Apply glaze evenly to the surface of the roof and place the cookie pillows in a checkerboard pattern. The glaze must be thick, otherwise the pads will crawl down and you will have to hold them for a long time. Liquid glaze can be mixed with powdered sugar again. Disguise the uneven edges of the “tile roof” by edging it with glaze. Use a strainer to powder the roof with powdered sugar - “snowball”.
FINAL TOUCHES
Icicles.
Using a bag with glaze, make an imitation of icing: touch the tip to the edge of the roof, gently squeezing the bag - the glaze will flow down, forming an icicle. Repeat along all edges of the roof and along the canopy over the front door.
Courtyard.
Gluing the “pebbles” with glaze, make a “fence”. Install Christmas trees in the yard. You can make “drifts” - grease the “pebbles” with glaze and sprinkle with powdered sugar. Imagine!
What should ultimately happen - see the title. Design options:
:
For the test:
– honey – 1 glass,
– wheat flour – 2-2.5 cups,
– rye flour – 1 cup,
– egg yolks – 2 pcs.,
– butter – 50 g,
– soda – 0.5 teaspoons,
– ground cinnamon – 1 teaspoon,
– ground ginger – 1 teaspoon,
– ground cardamom – 1/4 teaspoon,
Glaze for gluing:
– egg white – 1 pc.,
– powdered sugar – 1 cup,
– lemon juice – 8-10 drops.
1. Heat honey and oil over low heat until liquid.
2. Mix a glass of wheat flour with ginger and cinnamon, pour into the honey-butter mixture, stir thoroughly so that there are no lumps. Cool slightly.
3. Mix rye flour with the remaining wheat flour and soda. Beat the egg yolks. Pour the yolks into the honey mixture that has cooled to a warm state, grind, then add the flour.
4. Quickly knead the dough. The dough should be non-sticky, plastic, dense. Divide the dough into 2-3 parts.
5. Roll out the dough on a floured table to a thickness of 0.5-0.7 cm, cut out blanks for the gingerbread house according to the template. Transfer the pieces to a baking sheet and place them at a distance of at least 2 cm from each other.
6. Bake the gingerbread pieces at +220°C for about 8 minutes; Be careful not to burn.
7. Cool the baked parts of the gingerbread house. They can be stored for several days in a closed cardboard box at room temperature before assembling the house.
Assembly and decoration of the house.
8. Caramel windows. Place parts with windows on a baking sheet lined with foil. Grind the hard candy caramel in a coffee grinder and pour it into the windows at the same level as the thickness of the parts. Place the baking sheet in the preheated oven for 2-4 minutes until the caramel melts. Remove from oven, cool until caramel hardens, remove foil.
9. Glaze for gluing. Beat the egg white until the volume increases 3-4 times. When beating the egg whites, gradually add powdered sugar in small portions and then add lemon juice. The glaze is ground until white and fluffy. If desired, the glaze is tinted to the desired color with cocoa powder, burnt sugar, beetroot or cranberry juice, turmeric, and food coloring. Prepare the glaze in small portions, as it hardens quickly. If you don't have a special pastry bag, you can apply thin strips of icing from a 10-20 ml medical syringe with the needle removed.
10. To decorate the gingerbread house, use icing, nuts, multi-colored dragee candies, confectionery sprinkles, coconut flakes, marmalade, chocolate, and candied fruits. The decoration elements are attached to the gingerbread base with icing and allowed to dry.
11. The house is assembled on a gingerbread base sheet. The parts are glued together with glaze gradually, pressing them well together and fixing them for 8-15 minutes. At the assembly stage, you can put gifts inside the house - gingerbread cookies, sweets.
12. The finished house is sprinkled with “snow” - powdered sugar or coconut shavings.
In such a beautiful palace it will be cozy and like a toy...
and to the real princesses:
In this photo, the children are not too surprised by the sight of the wonderful gingerbread palace,
because took an active part in its construction.
And each of them contributed their own creative idea for decorations.
Therefore, their views are not so much enthusiastic as they are carefully assessing the created work.
After taking photographs near the palace, they will begin to happily destroy it, starting from the roof.
Of course, as you eat, you will have to add additional dolls so that there is enough for everyone.
View of the gingerbread palace from the back side:
NOTE. Curved gingerbread products (for example, the elements of the walls of the round castle towers in the photo) are baked on round heat-resistant objects (for example, empty metal tin cans) covered with cooking paper, lightly greased with oil. Cut dough pieces 6-8 mm thick are laid out on top in 1/4 turn, but not more than 1/3 turn. At 1/2 turn, the gingerbread dough will drip during baking.
How to glue baked gingerbread elements into an intricate structure - see above.
:
For the test:
– 1 cup softened butter
- 1 cup of sugar
– 2 tsp. baking powder
– 2 tsp. ground ginger
– 1 tsp. soda
– 1 tsp. ground cinnamon
– 1 tsp. dry ground garlic
– 1 cup sugar syrup (recipe below)
- 2 eggs
– 2 tsp. vinegar
– about 5 cups of flour (until you get a thick dough)
Ingredients for sugar syrup:
– 200 g sugar
– 200 g honey
– 70 g butter
– 1/3 cup boiling water
Ingredients for glaze:
– 1 egg white
– about 1 cup of powdered sugar (until a thick mixture is obtained)
– a little lemon juice or citric acid
Ingredients for caramel glue:
– 100 g sugar
– 2 tbsp. spoons of water (and boil everything until thick)
1. Prepare sugar syrup. Melt 3 tbsp in a metal saucepan. sugar until brown. Remove from heat and cool slightly, stirring. Pour in 1/3 cup boiling water, stir well, add the rest of the sugar, and put on fire. Bring to a boil and until the sugar is completely dissolved.
2. In a very large saucepan, beat the margarine with a mixer. Add sugar, baking powder, ginger, baking soda, cinnamon and garlic. Continue whisking well.
3. Gradually pour in the sugar syrup, continuing to beat, beat in the eggs and vinegar. Beat until smooth. Start adding flour, continuing to beat with the mixer until the mixer can turn the dough. Flour your work surface, place the dough on it and continue kneading with your hands. The dough should be very thick. Divide into three parts, cover and refrigerate for 3 hours.
4. Now divide each piece of dough in half again (you will get six pieces). Spread baking paper on a baking sheet, place a piece of dough on it, and first knead it with your hands. Then cover the dough with a second sheet of paper and roll it out with a rolling pin into a layer 3 millimeters thick. Remove the top sheet, place the house pattern on top and cut it to shape. The scraps can then be used for small decorations, figurines, gingerbread men, etc.
5. Bake in a preheated oven at 180 degrees. Bake in the oven for 7-9 minutes until the edges are lightly browned. Cool. Repeat with remaining pieces of dough and pattern sheets.
6. While the dough is cooling, prepare the icing and caramel glue. Separate the white from the yolk very carefully. Beat with a fork until light foam forms. Continue beating, gradually adding powdered sugar until the volume increases and the consistency of thick sour cream is obtained.
7. When the dough has cooled well, remove it from the baking sheet. We will paint each separate wall with glaze. On the roof, before the glaze has hardened, you can stick waffles or candies to imitate tiles.
8. Now prepare the caramel glue. Caramel glue is actually the same sugar syrup (which we prepared above), but more concentrated and without honey and butter.
9. While the caramel glue has not hardened (it can be kept on a pan of steaming water), dip the edges of the walls of the house into it, which we need to glue together. When the walls are glued and the house is already on the table, in order to glue the roof, we grease the upper cut of the walls with caramel glue and put on the roof. Cover the seams with glaze.
NOTE. Round pieces of gingerbread construction (for example, for the walls of a round tower) are baked with a size of no more than 1/3 of a turn, placed during baking on round heat-resistant molds of the required diameter.
When the workpiece size is more than 1/3 of a turn, gingerbread dough inevitably runs off during baking and distorts its given shape.
It is optimal to bake rounded parts in 1/4 turn - in this case, the layer of gingerbread dough placed on it will not run off the cylindrical mold during baking.
:
For the test:
– 350 g flour
– 130 g butter
– 2 yolks
– 2 tsp. cinnamon
– 2 tsp. ginger
– 0.5 tsp. soda
– 100 g sugar
– 4 tbsp. honey
- salt
For the sugar glaze:
– 250 g powdered sugar
– 1 tsp. lemon juice
– 1 protein
The most important thing is to make the correct template (drawing) of the house according to your imagination.
It’s better to make it out of cardboard and then assemble it to fit it exactly.
When you have a template ready, transfer all the patterns onto baking paper.
Now prepare the dough: mix flour with spices, salt and soda. Then add soft butter and grind into crumbs.
Beat the yolks with a fork and pour into the dough, immediately add sugar and honey.
Knead into a tight dough, wrap in cling film and refrigerate for an hour. Then we roll out part of the dough into a layer (I got 4) and bake until golden brown and while the cake is soft, we cut out the details of our house according to the templates and one cake for the stand (our composition will stand on it), and you can cut out cookies from the leftovers.
YOU NEED TO DO IT QUICKLY, BECAUSE THE CAKE, AS IT COOLS, BECOMES HARD AND MAY CRUMBLE.
When all the parts are ready and cooled, we combine them with icing sugar, i.e. we are building a house. Then we decorate as we like.
The dough in the recipe is enough for a small house and 10 cookies.
If you increase the proportions of the dough, making it larger, you can build a large house, and put a cake inside, a small one on a stand can be used to decorate the cake or let the children eat it.
The peculiarity of this dough, unlike honey for houses, is that it does not go stale for a long time.
TIP: DO NOT ROLL OUT THE DOUGH TOO THIN, THE IDEAL THICKNESS IS 0.5 CM!
For sugar glaze Grind everything thoroughly with a wooden spoon until a thick, homogeneous mass is obtained.
Paint each baked part, dry the glaze well and only then glue it together.
After gluing and hardening the joints, do the finishing: masking the seams, applying “icicles”, imitation snow, etc.
Like gingerbread houses, sleighs are glued together with sugar-protein drawing mass (icing) or hot thickly boiled sugar glaze, or solid chocolate (black or white) melted in a water bath.
Painted gingerbread figures for decorating gingerbread compositions or for serving with tea. Such figures are cut out of a layer of dough with a knife using a cardboard template, then baked and decorated with icing.
Children's creativity - gingerbread decoration for the Christmas tree:
Sleigh design options:
In some countries, various sets of ready-made parts are sold for self-assembly of gingerbread compositions. This house is assembled from the following set:
FINNISH GINGERBREAD HOUSE WALL PATTERN
FINNISH GINGERBREAD HOUSE ROOF PATTERN
Gingerbread Christmas tree template
GINGERBREAD MAN TEMPLATE
:
For the gingerbread dough:
– 140 g unsalted butter, cut into cubes
– 100 g sugar
– 1 egg
– 1 tsp. soda
– 100 ml light molasses (golden syrup) or, even better, fructose syrup
– 1 tsp. ground cardamom seeds (you need to grind the seeds from two pods in a mortar)
– 1 tsp. ground cloves
– 1 tsp. ground cinnamon
– 1 tsp. grated orange zest
– 450 g plain flour
NOTE. Instead of all the spices, you can add ginger - then you get a gingerbread house.
For the glaze:
– 400 g icing sugar, sifted
– 2 egg whites
– 2 tsp. lemon juice
For decoration:
– 4-5 orange or yellow icicle candies, crushed with a rolling pin
– 3 packs of Smarties (multi-colored chocolates)
– 400 g marshmallows or marshmallows
And:
– you will need a board on which you will build a house,
– four baking trays
- and several clean cans or bottles that can be used to prop up the still wet adhesive walls of the house and other structural elements so that they do not fall apart.
– Cookie cutters in the shape of trees and men will also be useful for baking shaped products from gingerbread dough that decorate the composition.
NOTES.
– To cut out parts, be sure to use pre-prepared templates, otherwise the walls of the house will not fit together.
– Choose the design of the house and decorate the house the way you want - you can make a multi-colored range, using only white glaze, like snow.
The house can be stored in a cool, dry place for up to 2 weeks.
PRELIMINARY, ACCORDING TO YOUR IMAGINATION, DESIGN AND CUT TEMPLATES FOR A GINGERBREAD HOUSE.
In the wall templates, provide openings for windows and doors, which we will then fill with crushed candies and melt them in the oven.
Step 1. First make Finnish gingerbread dough. Place the butter and 50g sugar in a bowl and beat with an electric mixer.
Step 2. Beat the egg with the remaining 50g sugar until it resembles lightly whipped cream.
Add soda and molasses to the oil. Then add the egg mixture.
Add the spices, orange zest and flour and mix until you have an elastic, soft dough.
Form it into a ball, wrap it in film and put it in the refrigerator for at least 30 minutes.
Step 3. While the dough is chilling, cut out patterns from parchment or baking paper based on your templates.
Preheat the oven to 220 gr. WITH.
Step 4. Line four baking sheets with parchment.
Tear off a piece the size of an orange from the dough. Roll it out on a floured table to the thickness of a coin and cut out the wall.
Roll out the scraps and gradually roll out and cut out the remaining parts of the house.
Using a spatula, transfer them to a baking sheet.
You will need to cut two side walls, a front and back wall, two roof pieces and four pieces for the chimney (the bottom walls of the chimney should be in the shape of a triangle so that the pointy part fits into the hole in the roof).
Cut out trees and people from the dough.
Step 5. Roll out the remaining dough and scraps directly onto the parchment and cut into an oval approximately 25 cm in size. This is the “garden” on which the house will stand.
Place on parchment paper on a baking sheet.
Step 6. Cut a door in one of the walls, then cut out windows wherever you want.
Cover window and door openings with an even layer of crushed candy canes.
Bake the cookies in batches for 6 to 8 minutes (the garden takes a few minutes longer) until the edges of the cookies are brown and the candy melts have melted.
For perfectly shaped cookies, apply templates to the cookies and trim off any areas where the cookies have spread.
Let cool for 5 minutes, then transfer to a wire rack.
Step 7 While the cookies are cooling, make the glaze by mixing powdered sugar, egg white and lemon juice.
This is the “glue” with which we will connect the walls and decorate the house.
Step 8 Now take out the board for the house and place the jars on which you can support the glued walls.
Transfer the frosting to a piping bag fitted with a very small tip or place in a plastic bag and snip off a small tip in the corner.
Starting at the small side, pipe a thin strip of icing along the bottom edge and adhere it to the "ground".
Press it firmly against the board for a few minutes and then prop it up with a jar until the glaze hardens.
Step 9 Brush the glaze on the bottom of the long wall, place it on the bottom of the house and press firmly until it hardens.
Then put up the other two walls.
Step 10 Attach the roof. Apply glaze to the corners of one part of the roof and the top edges of the walls, place the lid against the walls and press firmly.
Place the can so that it supports the roof.
Repeat with the second part of the roof.
Connect all the pieces for the pipe and attach it to the glaze on the roof.
Step 11 Spread the glaze over the surface of the roof and chimney, dripping glaze onto the walls to create a snowy effect. Then place smarties on top. Spread "garden" icing and draw facial features. Attach white marshmallows to the icing around the entire perimeter of the garden to create a fence.
Place people and trees everywhere.
Sprinkle with powdered sugar.
Step 12 Place the finished gingerbread house in a prominent place and admire it for a long time, show it to all your friends and acquaintances.
:
– 1 cup flour (flour should always be sifted before kneading any dough)
– 1/3 cup sugar
– 1/2 teaspoon of soda
– 1/2 teaspoon cinnamon
– 1/2 teaspoon of grated ginger root (our gingerbread will be piquant and spicy, you can use less ginger to taste)
– 2 tablespoons softened butter
– 1 tablespoon liquid honey
– 1 tablespoon milk
1. PREPARATION OF THE DOUGH.
Mix all ingredients.
Knead the dough thoroughly with your hands for about 10 minutes until it becomes elastic - this is the main thing in preparing any gingerbread dough.
Roll into a ball and leave to rest for 10-15 minutes, but no more.
2. TEMPLATES FOR MINI-HOUSE.
The house will require 6 templates:
– 2 for the roof,
– 2 for front and rear facades,
– 2 for end walls.
Draw templates on thick paper and cut them out with scissors.
If you want to make houses with windows (with empty holes or filled with candy, marmalade), provide them on the templates.
3. CUTTING OUT THE PARTS.
Roll out the dough into a layer 5 mm thick and trace along the contour with a sharp knife or, which is much more convenient when cutting the dough, use roller pizza cutter.
To facilitate subsequent assembly (so that the roof does not move when gluing), you can make two small holes for threads in both parts of the roof before baking.
When assembling, simply tie the baked parts of the roof with thread.
After the gluing glaze has hardened, remove the threads and cover these technological holes in the roof with glaze.
BAKING DETAILS.
Bake the house parts in a preheated oven at a temperature of 170 degrees. From about 7 min.
Then let cool completely under a folded towel.
A screwdriver can be used to cut through dough in tight spaces.
There are enough ideas, get inspired and create your own beautiful house. You'll have a great time!
And I will do everything so that you don’t have any problems with the test, or with the templates, or with the design!
Fairytale gingerbread houses belong to and, just like gifts under the Christmas tree. Whether it's made or purchased, every gingerbread house can be charmingly decorated with icing and sweets.
Let's start with the test for the house.
I. Culinary master class Gingerbread house dough recipe
First: building a house is not a quick task, plan the minimum 2 days for the house:
- on the 1st day you must bake the dough for the house and let it cool well so that the house is stable;
- on the 2nd day you can assemble the house and decorate it... Or you can decorate it already on the 3rd day.
Second: buy all the necessary ingredients for the house in advance, think about lighting (LED is most suitable for lighting the house). Make a list so you don't forget anything.
1. Dough
Products for 1 house
1 kg flour + for dusting
300 g cold butter, cubes
2 tbsp. seasonings for gingerbread
If you don’t want to buy a ready-made mixture, then prepare it yourself according to the recipe:
35% coriander, 30% cinnamon, 10% cardamom, 10% nutmeg, and 5% each of cloves, star anise and allspice.
- for 20 g of mixture
7 g coriander
6 g cinnamon
2 g cardamom
2 g nutmeg
1 g cloves
1 g star anise
1 g allspice
(Mix everything and grind in a coffee grinder. Store for no more than a month in a hermetically sealed glass jar).
2 tbsp. ginger powder
1 tbsp. baking soda
450 g brown sugar
3 large eggs
225 g syrup
Cooking
- Place half the flour (500 g) along with the butter in a large bowl.
- Knead until no lumps are felt.
- Add:
- flour (another 500 g)
- seasonings
- soda
- a pinch of salt
- Knead and add sugar.
- Beat eggs and syrup until smooth.
- Add to flour mixture.
- Knead with your hands until the dough is elastic.
- The dough can be used immediately to prepare the house or, wrapped in cling film, placed in the refrigerator.
2. Dough with honey
150 g butter
350 g sugar
350 g honey
900 g flour
2 tablespoons cocoa powder
2 packets of spices
2 tablespoons of potash (buy at the pharmacy!)
2 eggs
Cooking
- In a large saucepan over medium heat, heat the butter with the sugar and honey.
- Stir until sugar dissolves.
- Remove from heat and let cool.
- In a large bowl, mix flour with cocoa and spices.
- Beat the eggs with a whisk and stir into the cooled honey mixture.
- Dissolve potash in 4 tablespoons of water.
- Add the honey and egg mixture and dissolved potash to the flour.
- It is best to mix the dough into a smooth dough in a food processor.
- Wrap the gingerbread dough in plastic wrap and refrigerate overnight.
II. Gingerbread house: how to make templates
Preheat the stove in advance 200°C.
Prepare templates for the house by cutting them out of thick cardboard.
Label the parts of the house. You can use the template provided or use your own.
Divide the dough into 4 parts.
On baking paper, roll out each piece of dough to a thickness of 6 mm.
Using a small sharp knife, cut out the shapes of the house according to the templates.
You will need 2 templates for the wall, 2 templates for the roof and 2 templates for the side parts.
Don't throw away the leftovers - they will come in handy.
Place the cut out dough templates on a baking sheet along with paper.
Roll out the remaining dough again to a thickness of 3 mm and cut for tiles 75 circles diameter 3-4 cm.
If you have leftover dough, you can also cut out animal figures or Christmas trees.
Bake parts for the house 8-12 minutes until the dough is firm and brown.
Bake “tiles” 6-9 minutes.
Leave each baking sheet for 3-4 minutes to cool, then adjust all the templates, aligning the edges with the templates.
Use a small sharp knife to cut out windows, doors and other openings - for example, for lighting you will need a hole in the upper part of the side.
What else can you bake from gingerbread dough?
Christmas wreath.
Christmas trees and animals.
Various figures.
And decorate the cake.
III. Culinary master class Gingerbread house: assembling and decorating the house
To assemble the house you will need icing sugar.
Products
2 egg whites
750 g powdered sugar
Cooking
Mix 250 g of powdered sugar with water to a thick and viscous mass.
Dip each “tile” ¼ of the way into the glaze and place on a wire rack to dry.
Mix 500 g of powdered sugar and 2 egg whites to form a thick viscous paste.
Fill the cornets - one cornet with a nozzle with a small hole and the second with a nozzle with a larger hole.
Keep the glaze in the bowl covered at all times.
Glue the tiles on the roof.
To assemble the house, apply glaze to the edges of the house parts and “glue” them together, pressing them together.
Additionally, “support” the house from the inside until everything is thoroughly dry.
Decorate the house with icing.
When the house has dried well, you can “glue” the roof and continue decorating the house using all kinds of sweets.
It is best to participate at least in the process of assembling the house two.
In the video you will find the most beautiful houses to follow. Enjoy watching!
SNOW- crush the lollipops with a rolling pin, mix with coconut flakes and powdered sugar.
MINI gingerbread houses for cups or muffins they look really cute! -You can build a small village on the table. These sweet houses can be served with a cup of tea and hot chocolate.
lollipops can be used as lanterns.
And do it USEFUL house , decorating it with corn and other flakes, cereals, nuts, and seeds.
Gingerbread house with TREES. To be able to place the 3D Christmas tree in front of the gingerbread house, cut out the Christmas tree shape twice. The first tree is cut from bottom to middle, and the second tree is cut from top to bottom to the middle. They can then be moved into a cross like a 3D tree.
TREES. Cute snow-covered Christmas trees can be easily made using star-shaped cookies of different sizes. Glue them together and then decorate with icing.
...or these Christmas trees.
Modern gingerbread house with concave or convex walls . To curve the sides of the gingerbread walls, place them on a pipe or flower pot immediately after baking and let them cool.
Gingerbread house like BOX for cookies.
If the roof is held in place by tape, the house can also be used as a cookie box. Which present!
Gingerbread house with LIGHTING . Of course, you can draw the windows, or you can make them look like real ones... LED lighting will provide a romantic winter evening in the house.
Windows for a gingerbread house can be made like this:
- cut the marmalade very thinly and paste it in place of the window;
- crush the candies and put them in the window, heat them in the oven until the caramel dissolves. In this case, it is better to underbake the cakes a little the first time.
— cook the caramel and pour it into the window template (on foil). The remainder of the caramel can be used to glue the house together.
Place around the house various figures .
Children will be very happy if you give them such a house, but they will be even happier if you make it together.
By the way, there should be no excuses that there is no time! - in the end, you can make a house from ready-made cookies and sweets .
Is there a house or not? “Your children will make this decision.” But know that the house remains edible 1 week.
And to help you too - infographics for making a gingerbread house.
1 467851
Photo gallery: Making your own gingerbread house for Christmas, a unique recipe
Today we will learn how to bake a gingerbread house at home. Our recipe with photos will reveal the secrets of how to properly prepare gingerbread dough and create fabulous Christmas decor.
Making your own gingerbread house - little tricks
These little tricks will help you properly prepare real choux gingerbread dough:
- it is prepared with honey and without adding sugar or molasses;
- Do not use artificial leavening agents. Vodka/cognac/rum should be added to the dough (4 tablespoons per 1 kilogram of flour);
- You cannot use margarine or vegetable oil instead of butter;
- to achieve better results in preparing gingerbread dough, use low-grade flour;
- be sure to use gingerbread spices (dry perfumes), which are easy to prepare at home. In a blender, grind coriander seeds (1 tsp) + cinnamon (1 tsp) + cardamom seeds (0.5 tsp) + nutmeg (1/3 tsp) + cloves (2-3 pcs.) + star anise seeds (1/3 tsp) + allspice (4-5 pcs.) + dry ginger (1/3 tsp). For 1 kilogram of dough use 1-2 tsp. dry perfume;
- Do not bake the gingerbread dough for too long;
- It is recommended to place a few pieces of fresh apple next to the gingerbread cookies. This way they will retain their aroma longer and will not become stale;
- if you use light honey, the dough can be tinted with cocoa powder to achieve a dark gingerbread shade;
- the resulting dough is quite plastic; it should not stick to the table, but only slightly to your hands; do not knead the dough too hard, as it will not rise during baking and the gingerbread cookies will turn out hard; very thin dough will spread and the gingerbread cookies will lose their shape;
- Gingerbreads based on raw dough become hard and dry out faster than gingerbreads made from choux pastry.
DIY gingerbread house, recipe with step-by-step photos
Required Ingredients
Using a measuring cup = 250 milliliters
Dough:
- Wheat flour (premium grade) – 3 cups,
- Natural honey – ¾ cup,
- Butter 72%-82% - 100 grams,
- Sour cream 26% - 100 grams,
- Vodka/cognac/rum – 3 tbsp. spoons,
- Spices for gingerbread (dry perfume) – ¾ teaspoon,
- Chicken egg (D-1) – 1 piece,
- Drinking water – ¼ cup
Glaze (icing):
- Chicken egg white (D-0) – 1 piece,
- Powdered sugar – 150 – 200 grams.
If you have the opportunity to spend the whole day in the kitchen, don’t be lazy to make your own gingerbread house! This is an ideal decoration for the New Year's holiday and a great joy for little children, who, by the way, can safely be involved in the process.
Making a gingerbread house is a creative and fun task! By getting together with the whole family, you can develop a design, come up with an interesting design, and just have fun. So, let's start the process and prepare a gingerbread house, following the step-by-step recipe with photos!
Ingredients:
For the test:
- butter - 120 g;
- honey - 200 g;
- ground ginger - 4 teaspoons;
- cocoa powder - 2 tbsp. spoons;
- ground cinnamon - 1 teaspoon;
- sugar - 100 g;
- baking soda - a small pinch;
- flour - about 300 g (how much the dough will take).
For caramel (gluing):
- sugar - 100 g;
- water - 40 ml.
For the glaze:
- lemon juice - 1 tbsp. spoon;
- egg white - 1 pc.;
- powdered sugar - about 150-200 g.
For decoration:
- colored caramel - 2-3 candies;
- chocolate pillows - about 100 g;
- any confectionery toppings - optional.
New Year's gingerbread house recipe with photos step by step
- First of all, you need to cut out the blanks for the gingerbread house from cardboard. You can find ready-made templates on the Internet or come up with a model yourself. In our example, we made blanks of the following sizes:
- side walls - 2 pcs. (107x120 mm);
- roof - 2 pcs. (90x140 mm);
- facade - 2 pcs. (105x160 mm, with the wall height being 107 mm);
- house base - 1 pc. (150x210 mm).
- Also, do not forget to cut out windows and doors on the facade and side walls. If you want to make a large house, you need to prepare 1.5-2 times more dough than indicated in the recipe.
- Once the templates are prepared, we begin kneading the dough. Mix the softened butter with sugar and beat with a mixer until a soft and fluffy mass is formed. Add liquid honey and beat again.
- In a separate bowl, mix the dry ingredients: ginger, cinnamon, cocoa powder, baking soda and 100 g of sifted flour.
- Add the dry mixture to the oil mixture in portions, stirring. Gradually add flour and knead the dough.
- We adjust the dosage of flour during kneading: it may be needed a little more or less than indicated in the recipe. The dough should be soft and slightly crumbly, not sticky to your hands. Roll it into a ball and place it on the refrigerator shelf for 20-30 minutes - after cooling, the dough will become more elastic.
- Roll out a thin layer on parchment paper and cut out parts of the future house using the templates. We make sure that the thickness of the layer does not exceed 3 mm! If you make the layer thicker, the dough may remain loose inside, and the workpieces will not be strong enough. In addition, the finished house can simply collapse under its own weight.
- Carefully transfer the parchment with the parts to a baking sheet. We decorate the windows of the house with caramel. To do this, grind it into fine crumbs, for example, by placing it in a plastic bag and tapping it with a chop mallet. Place caramel crumbs in the “windows”. When exposed to temperature, the caramel will quickly melt, and the windows will become colored, as if the lights were turned on in the house.
- We bake the components of the house for about 8-10 minutes at 180 degrees - do not overbake! Freshly baked dough will be soft at first, but will then harden very quickly.
- We collect the scraps of dough and bake cookies using molds in the shape of Christmas trees, deer, people, etc. By the way, ready-made cookies can also be used in the design of the house.
- When all the component parts are completely ready, we begin to “assemble” the gingerbread house.
- We will glue the parts of the house together using caramel. To prepare it, pour sugar into a fireproof container with a thick bottom and add drinking water. Stirring, bring to a boil over medium heat.
- Continuing to stir, cook the sweet mixture until golden brown. To check readiness, take a small amount of syrup and place it in a container of cold water. If a solid caramel forms after a couple of seconds, the syrup is ready!
- Now let's move on to the most important stage. Carefully, so as not to get burned, dip the parts of the house end-to-end into hot caramel and quickly fasten them together. First, we glue the side wall and facade together and attach them to the base.
- Then we attach the second side and the back wall of the house. You need to work quickly, as the caramel hardens very quickly. At this stage, it is better to get an assistant, since it will be difficult to hold the house together alone. To prevent the unused caramel in the bowl from hardening, it is better to cover it with a lid and periodically warm it up over low heat.
- Last but not least, we attach the roof. Leave the formed house for about an hour.
How to make gingerbread house frosting
- Mix cooled raw protein with lemon juice. Beat until white foam is obtained.
- Add sweet powder in portions, without ceasing to work with the mixer. As a result, the whites need to be beaten into a stiff mass, otherwise the icing on the house will not harden. If necessary, increase the dosage of powder.
- Place the glaze in a plastic bag and cut off the tip. Carefully process the gluing areas to hide traces of caramel. We apply glaze to the roof, and then attach chocolate pads to imitate tiles. If desired, we complement the house with any confectionery toppings. You can also use the glaze to form “icicles”. If the consistency of the glaze is correct, they will hold their shape well and harden quickly.
Congratulations! You made your own gingerbread house! Unfortunately, gingerbread dough quickly becomes stale and hard. Therefore, if you want to have a tea party, it is better to do it immediately after preparation, or simply leave the house as decoration. We wish you pleasant and happy holidays!
This recipe is amazing, the aroma of this house is so maddening and attractive that you want to eat everything at once! But don't do this! The best thing is that the brightest taste and aroma opens in 2-3 weeks! Then your house will begin to emit such an aroma that you will immediately understand - it’s time! If you prepare this house for Christmas, it will delight you with both taste and aroma until the end of January! Immediately after baking, as soon as the dough cools, it becomes hard, but by the time it ripens, it becomes soft, sometimes even the roof falls in - it will be so soft and melting in the mouth. This gingerbread house recipe is also suitable for novice housewives!
How to make the dough for a gingerbread house:
(The honey dough recipe was published in the CAKE DECO magazine, author Svetlana, personally tested, written down from my own experience)
To prepare this test you will need:
500 gr. honey,
2 eggs,
500 gr. Sahara,
300 gr. oils,
50 gr. cocoa,
2 tsp baking powder,
3 tbsp. l. rum or cognac or 3 drops of flavoring,
Spices - 1 tsp. cinnamon, a pinch each - cardamom, cloves, ginger, anise,
Zest of 1 orange and 1 lemon,
Vanilla,
1250 gr. flour.
Step-by-step preparation of dough for a Christmas house:
1. Place honey, sugar and butter in a large (heat-resistant) container. Place on low heat and heat, stirring. Make sure it doesn't boil!! We wait until the sugar is completely dissolved - take the mixture into a spoon and pour it back, making sure that there are no sugar crystals in the mixture! Remove from heat and leave to cool until warm.
2. Mix half the flour with spices, baking powder, zest and cocoa.
3. Add eggs into the warm honey mixture, not beaten, but simply mixed until smooth, in 2 additions. Add rum/cognac.
4. Gradually stir the spiced flour into the honey mixture with a spoon. Next, we begin to add the rest of the flour little by little, but not all of it. Bring the dough to a state of dense and elastic. And put the dough in a bag in the refrigerator to rest. This will reveal the properties of the dough. Usually the dough rests overnight, the next day you can start adding the rest of the flour. Flour is mixed into the dough until it is elastic, but not hard.
It is not recommended to mix in all the flour specified in the recipe. I have had occasions where much less flour was needed, and also on one occasion where more flour was used than in the base recipe. This happens because of other components - for example, because of the quality of honey.
In order to understand whether there is enough flour, you need to roll out the dough (no thinner than 5 mm) and cut out something not large. I usually try it on a Christmas tree (Photo 2). If the Christmas tree has lost its shape (photo 3) - add more flour boldly! (Photo 4)
Photo 2 Photo 3 Photo 4
BAKE at 180 degrees. The original recipe said 20 minutes, according to experience - no more than 10 minutes. And then, after 8, you should already be careful that it doesn’t burn!
Well, we have the dough ready, we can start building the house! We take absolutely any house template! I made very small ones and made the template myself. If it is difficult for you to draw a template for a gingerbread house, you can take a ready-made one in the previous article How to make a gingerbread house, recipe for goats and gingerbread, master class. or count by cells and draw the same on a notebook sheet.
Roll out the dough, and remember that it must be at least 5 mm. Otherwise, the wallpaper will then be very hard and will never become soft. Lay out the template and cut out the parts. Lay them out on parchment.
And we bake.
If it's burnt...
If you happen to get a little burnt while baking, don’t be upset.
We take a knife and scrape it, only carefully so as not to break the workpiece. If the edges are not straight, then the house may “move” during assembly. To avoid this, you can also trim the edges with a knife or grate them. Then your blanks will become even and the house will be easier to assemble!
That's it, the preparations are ready! The dough is enough to make 4 small gingerbread houses or 1 large one with various decorations such as Christmas trees, fences, etc. It depends on your template! You can either leave the remaining dough in the refrigerator or freeze it! It keeps great!
How to assemble a gingerbread house:
We will combine and decorate the blanks with icing sugar.
How to make sugar icing for a gingerbread house:
I take the following ratio: for 1 protein, approximately 200-250 grams of powdered sugar. Why approximately, because proteins are also different, you need to look at the mass. But you shouldn’t decide whether it’s enough or not right away, when you start beating with a mixer, but after 3 minutes, when the mass turns white, and if it’s liquid, then add more powder! You only need to use purchased powder! Otherwise, you will get large particles and the color will not be white. In the industrial production of powder, additional cleaning units and special equipment are used to make the grind very fine. By the way, it is best to additionally sift purchased powder through organza, then the glaze will be perfect.
You need to beat until soft peaks form; if it turns out too liquid, everything will flow; if it’s too thick, it will be difficult to apply and will not stick to the workpiece.
You can apply glaze to the workpieces in several ways: using store-bought pastry bags, using regular bags with a sharp edge, using a syringe, or cream nozzles.
I have different attachments - however, for those who are keen, I recommend buying them! Great potential for creativity opens up! Therefore, I will tell you how I decorate using these attachments.
You can also put the tips in a piping bag, but I think that's a waste of money. Because these bags are disposable, you just throw them away later))) I suggest making cornets from parchment (you have it, since you baked on it!)
How to make a cornet - a bag for glaze with your own hands:
Cut a triangular piece from your roll of paper,
and cut into triangles. It turns out 4 triangles. We cut it carefully; the quality of the cornet made depends on this.
and connect to the corner.
We do the same with the other edge, bringing it to the same corner.
We wrap the resulting edge inward,
carefully cut in two places and wrap the piece on the outside to secure it.
So, we are ready to assemble the gingerbread house, we have the blanks, icing, and cornets.
How to assemble a gingerbread house!
Cut off a corner of the cornet, insert the nozzle into it and apply the glaze with a spoon. We wrap the edge and secure it.
We begin to paint the details, this time I first drew up the blanks and only then assembled them, but you can paint an already assembled house.
When painting, it all depends on your imagination; you can make a complex drawing depicting flowers or brickwork, I had a simple drawing that was accessible to everyone! I made an imitation of tiles on the roof, and decorated the sides with simple curlicues. It looks beautiful if you cover the entire side with glaze, let it dry and paint on top, but it turns out to be a lot of glaze, and I had a house for children!
When the preparation of the blanks is completed, you need to give it time to dry, you can drink tea))))
Then you can start assembling the house! You can assemble the house either on a gingerbread base or, like me, on any other stand - I have disposable plates. Assembling begins with one of the end parts and sides - glaze is applied and, as it were, glued to each other. If the glaze is liquid, it will be difficult to glue, because... It won’t stick; if it’s thick, it simply won’t apply.
Glue all 4 sides and let them dry - I did it for about 20 minutes!
We hold both sides of the roof for a while to prevent them from rolling off, and leave them to dry a little. After that, you can start making snow decorations from the remaining glaze! Don't forget to make like icicles from the roof!
This time my windows are empty, due to lack of opportunity to buy marmalade in Egypt. But if there is such an opportunity, we buy either single-color large pieces or straight pieces (sold in large supermarkets, as briquettes). Cut it off, or take a ready-made marmalade, and glue it onto the icing in place of the window! After drying, you can decorate the window with snow decor. You can also make shutters for windows from the cut out part and glue them to the glaze as well.
Sincerely,
Antonina Bodyagina
[email protected]
Many step-by-step master classes with photos on baking and sweets, dozens of recipes for delicious cupcakes can be found in the ABOUT TASTY section! Bon appetit and inspiration!