Gingerbread House Bakeshop

Idea gallery #526
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Gingerbread House Bakeshop
Ingredients and Supplies
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/2 cup molasses
  • 3 cups flour, sifted
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/3 cup water
  • fondant
  • food coloring
  • gingerbread house mold
  • cookie sheet
  • tree mold
  • sleigh mold
  • 14" cake crum
  • tips #1, #8, #14, #16 and #349
  • piping gel
  • swirl texture mat
  • wood grain texture mat
  • diamond texture mat
  • clay gun
  • food color pens
  • pastry wheel
  • lemon oil
  • moonstone luster dust
  • holly plunger
  • disco dust
Dough: Mix butter and brown sugar together until creamy. Beat in the molasses. Add 1 cup flour, cinnamon, ginger and nutmeg and blend. Add remaining flour alternately with 1/3 cup water. It may be necessary to knead the last cup of flour by hand as the dough may be stiff. Form the dough into a ball and cover with plastic wrap. Preheat oven to 350 degrees. Press dough into gingerbread house mold #8H-13642, which has been sprayed with cooking spray. Place mold on a shiny cookie sheet and bake. The mold will need to be filled twice to get the complete house. Press dough into tree mold #8H-4603 the same way for the tree and bush.
Note: The white molds are made to withstand heat up to 375 degrees if placed on a cookie sheet.

Sleigh: spray mold #90-4321. Place mold in freezer. When dough is very cold, remove it from the mold and place on a baking sheet and bake (the clear plastic mold will melt in the oven, must remove dough from mold before baking!).

Floor: Roll fondant, then place wood impression mat on fondant and roll again. Cut into a 5 1/2" square and place on 14" board.

Table with Goodies: Form a 4" x 2" x 3/4" high rectangle with fondant and cover with rolled fondant to resemble a table. Hand mold the goodies. Pipe borders and holly on the cake with tips #1 and #349. Place table on floor.

Assembly: After the pieces are baked, glue them together with an even mixture of piping gel and rolled fondant. Add roof and chimney. Pipe a shell border around all the seams with tip #16.

Roof: For the roof, roll fondant, then place swirl texture sheet over fondant and roll again. Attach with piping gel and cut to fit roof.

Trim on the House: Put several colors of strips of fondant in a clay gun fitted with a rope opening. Twist and attach to edge of roof with icing or piping gel.

Signs: Cut rectangles from rolled fondant for the signs. Let fondant harden (overnight), then, using a fine food pen, write on the fondant.

Sleigh: Roll fondant, then place a petite diamond mat texture sheet over the fondant and roll again; fit to sleigh. Pipe design with royal icing. When icing hardens, paint with a mixture of lemon oil and moonstone silver dust. For the holly and berries, roll fondant and cut with holly plunger. Cut berries out with tip #8. Hand-mold the boxes, lollipop and cupcakes. Pipe the icing on the cupcakes with royal icing and tip #14.

Plate of goodies in window: Flatten a piece of fondant for the plate. Use 1/2" aspic cutters for the gingerbread boys (for the boys, use the clover shape and slit the stem for the legs) and the star. Hand mold the cane.

Trees: Attach pieces together with piping gel/fondant mixture.
Snow: Roll fondant and place on board, roof, and trees. Sprinkle with disco dust.
Snowman: Hand-mold the snowman and bundt cake with fondant.< /p>

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