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| Book How to Build a Gingerbread House
Holiday wedding ideas



Creating centerpieces for the Kid's tables at your wedding

by Shelley Waugh
Now you can perfect the art of gingerbread construction with the guidance of the Food Network’s Gingerbread Challenge winner Christina Banner and her book, How to Build a Gingerbread House: A Step-by-Step Guide to Sweet Results.

Christina teaches home cooks how to bake and build a gingerbread house from start to finish and provides instructions using a basic house pattern as the foundation for eight uniquely themed gingerbread houses that uses everyday ingredients and basic kitchen equipment.

She also includes tips and trouble-shooting topics like fixing a warped piece of Gingerbread. Her suggested decorations are all completely edible and easily found in the aisles of your local grocery store.

Her tips and techniques are for all levels of experience and includes easy to follow recipes, including two types of gingerbread dough, homemade snow, cookie roof shingles, construction techniques, architectural details like chimneys and corner joints; and timelines for baking, assembling, and decorating your creations

Basic Gingerbread Dough

6 1/2 cups all-purpose flour, plus more for the work surface
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/4 cup all-vegetable shortening
1 1/4 cup 10x powdered sugar
1 1/4 cup dark brown sugar, firmly packed
1 1/4 cup molasses
1/2 cup plus 1 to 4 tablespoons water, or cooled coffee

1. Measure the flour, ginger, cinnamon, and salt in a medium mixing bowl; mix until well combined.  Set aside.

2. In a heavy-duty mixer fitted with the paddle attachment, combine the shortening, powdered sugar, dark brown sugar, and molasses. Mix on low speed, just until smooth.

3. Add the flour mixture all at once, and mix on low to medium-low speed.  When the mixture begins to look crumbly, add 1/2 cup of water or cooled coffee. Watch closely as the dough mixes and begins to come together. If it looks and feels dry, begin to add the remaining water or coffee, 1 tablespoon at a time as needed. The dough should be firm, but evenly moist.

4. Turn the dough out onto a lightly floured surface and shape into a flattened rectangle, approximately 7x8 inches. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours (or up to 4 days) before rolling and cutting.

To mix by hand: Add the flour mixture in 3 or 4 batches, instead of all at once, to the sugar and shortening mixture. Add the water or coffee, a little at a time, alternating with the additions of flour.
Tree and Greenery Mix

This easy mixture is a great way to make evergreen trees of any size to add to your gingerbread house landscaping. It is also perfect to shape into wreaths, garland, bushes, or shrubbery.
4 tablespoons butter
 10 oz. large marshmallows
 2 teaspoons green liquid food colour
 1 teaspoon water
 5 cups cornflakes

1. Lightly grease a medium glass bowl; set aside.
2. In a heavy bottomed, medium saucepan, melt the butter over low heat.
Add the marshmallows and stir constantly until completely melted and smooth. Remove from heat.
3. Whisk or stir in the liquid food color and the water until combined.
4. Add the cornflakes and gently stir until they are completely coated with the melted marshmallow mixture. Be patient and keep stirring gently; this could take up to 3 or 4 minutes. A few uncovered pieces are okay, as they will fill in as the mixture rests, but be sure to get the cornflakes as covered as possible.
Scrape the mixture out into the greased bowl and allow the mixture to rest at room temperature until it is firm enough to hold its shape (15 to 30 minutes).
5. Lightly grease your hands and shape the mixture as desired. Place your greenery pieces on waxed or parchment paper and allow them to firm up overnight. Once set, they can be attached to your gingerbread house or landscape.
ABOUT THE AUTHOR
Christina Banner has been creating gingerbread houses competitively since 1999. In 2004 she was the Grand Prize Winner of the National Gingerbread House Competition at the Grove Park Inn Resort in Asheville, North Carolina and winner of the Food Network’s Gingerbread Challenge in 2005. To learn more about Christina, please visit her website, www.GingerBreadBuilding.com.

Recipes from How To Build a Gingerbread House: A Step-by Step Guide to Sweet Results by Christina Banner (Penny Publishing; Second Printing 2010; Softcover/US$19.95 ISBN: 978-0-9815806-1-6).


WeddingsHoneymoons.com | Gingerbread Houses | December 10, 2010
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