photo by Look at My Photos
Here’s the great big Kung Foodie collection of gingerbread links!
I’ve spent a number of hours combing the web for the best house pattern links. This is an edited list of the ones I found to be the most unique and/or well documented. The King Arthur Flour website has probably the easiest and most detailed tutorial on building gingerbread houses. If you’re a beginner this is the best place to start.
- (Photo) Firquoet’s Gingerbread Star Wars Tie Fighter
…a new companion to the edible At-At Walker
(Photo) Rickynils’ Fractal Gingerbread Snowflakes
- (Photo) (Plan) 64bits’ Gingerbread PC Computer
- (Photo) (Plan) NASA Gingerbread Spacecraft
- (Photo) (Plan) (Recipe) Haunted Dimensions Paris Disneyland Mansion
- (Plans, see below) more Haunted Dimensions Homes
House 1, House 2, House 3, House 4
- (Photo) (Plan) (Recipe) Franky’s Attic Gingerbread Houses
…a collection of 32 different patterns total!
- (Photo) (Plans, see below) Bob Villa This Old House
Colonial, Saltbox, A-Frame, Side Gable
- (Plan) (Recipe) Gingerbread Lane
- (Photo) (Plan) (Recipe) Martha Stewart Gingerbread*
*recommended by Heidi at 101 Cookbooks
- Christie Currie – Gingerbread Houses
- Aaron Morgan & Paige Gilchrist – Making Great Gingerbread Houses: Delicious Designs
- Joanna Farrow – Gingerbread Houses, Animals & Decorations
- Veronika Gunter – Weekend Crafter: Making Gingerbread Houses
- Place aluminum foil or parchment under dough before rolling and cutting pieces. You can then easily move the foil/parchment to a baking pan without having to touch the dough. Just start with a fresh piece of foil for each batch.
- Roll your dough thin. Gingerbread will puff up a bit as a cooks. The thicker the pieces the harder it is to match edges, as well as keep your structure from falling apart due to weight.
- If your edges have curled while cooking you can quickly use a pizza cutter to trim them.
- Gingerbread fresh out of the oven is often still soft and can be molded into shape by placing on cans or other objects while cooling.
- If you feel safe making a batch of caramelized sugar glacee this holds much better than royal icing as a base mortar (although I wouldn’t recommend this if you have kids helping as it gets very hot and can easily cause burns).
- Make plenty of royal icing* ahead of time. There’s nothing worse than running out in the middle of mortaring a wall or frosting decorations.
- Ziploc baggies are great to use if you run out of disposable pastry bags while piping frosting. The mini sizes work perfectly if you just need a small amount of colored icing.
- Shuna at Eggbeater once showed me a great pastry bag trick during a cooking class she instructed. Just use a clothespin to pinch the cut end of the pastry bag shut if you need to stop in the middle of working. A small spring paperclip would also work (tho it’s not as cool).
* I prefer to use an eggless royal icing recipe which calls for meringue powder, which I get at my local baking supply shop. It’s possible that any store which carries Wilton products will have it as well.