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Home FOOD Christmas Food Make a Victorian-Style Gingerbread House

An elegant Victorian-inspired gingerbread house decked out in yellow makes for a cheerful holiday display.

Ingredients

For gingerbread dough:
3 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
1/2 cup molasses
1 large egg
1/2 teaspoon vanilla extract

For royal icing:
3-4 tablespoons meringue powder
4 cups powdered sugar
1/2 cup water
1 teaspoon lemon extract

For house embellishments:
90ml candy melts
240 ml chocolate fondant
1/4 teaspoon buttercup-yellow food color
90 ml white ready-made fondant
15 ml green ready-made fondant
1 silver dragee

For house construction:
Victorian gingerbread house template

Make a Victorian-Style Gingerbread House

Make a Victorian-Style Gingerbread House

Make Gingerbread Dough

  1. Sift flour, ginger, cinnamon, baking soda and salt into large bowl.
  2. Beat butter in another large bowl with an electric hand mixer at medium speed until smooth and creamy, about 2 minutes.
  3. Add brown sugar and beat 1 minute.
  4. Add molasses and beat until fluffy, about 2 minutes.
  5. Add egg and beat until well blended, about 1 minute.
  6. Reduce speed to low and beat in vanilla.
  7. Add flour mixture and beat on low speed just to blend (Image 1).
  8. Gather dough into ball and divide in half. Form each half into ball and flatten into disk (Image 2). Wrap disks separately in plastic and chill until firm, at least 4 hours.
  9. Position rack in center of oven and preheat to 175 degrees C.
  10. Line two baking sheets with parchment paper (Image 3).
  11. Working with one disk at a time, roll out dough between two sheets of waxed paper to 6mm thickness.
  12. Use the Victorian house template to cut pieces from the gingerbread dough (Image 4), and transfer to prepared sheets, spacing 5 cm apart.
  13. Bake one sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller shapes and up to 15 minutes for larger shapes.
  14. Remove from the oven and re-cut the gingerbread pieces using the templates and a sharp knife (Image 5). This will ensure the pieces fit together perfectly when assembled. Let pieces cool completely.
Image 1-Gingerbread House Dough

Image 1-Gingerbread House Dough

For making the gingerbread house dough, you will need the following ingredients: flour, ginger, cinnamon, baking soda, salt, unsalted butter, light brown sugar, molasses, an egg and vanilla extract

Image 2-Gingerbread House Dough

Image 2-Gingerbread House Dough

Gather gingerbread dough into ball and divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours.

Image 3-Roll out the Gingerbread House Dough

Image 3-Roll out the Gingerbread House Dough

Line two baking sheets with parchment paper. Working with one disk at a time, roll out dough between two sheets of waxed paper to 6mm thickness.

Image 4-Cut and Bake Gingerbread House Pieces

Image 4-Cut and Bake Gingerbread House Pieces

In step 4 of this project, use the Victorian house template to cut pieces from the gingerbread dough, and transfer to prepared sheets, spacing 5 cm apart. Bake one sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller shapes and up to 15 minutes for larger shapes.

Image 5-Bake and Recut Pieces

Image 5-Bake and Recut Pieces

After baking, re-cut the gingerbread pieces to ensure they will fit together perfectly when assembled.

Make Royal Icing

  1. Whisk together meringue powder and powdered sugar (Image 1).
  2. Pour mixture into bowl of a stand mixer fitted with whisk attachment.
  3. Add warm water and mix on high speed for about 5-7 minutes or until stiff peaks are achieved (Image 2).
  4. Transfer to a piping bag and use to assemble gingerbread house pieces.
  5. Cover remaining royal icing with a damp towel to prevent crusting (Image 3).
Image 1-Whisk together meringue powder and powdered sugar to begin making the royal icing for the gingerbread house.

Image 1-Whisk together meringue powder and powdered sugar to begin making the royal icing for the gingerbread house.

Image 2-Pour the mixture of meringue powder and powdered sugar into bowl of a stand mixer fitted with whisk attachment. Add warm water and mix on high speed for about 5-7 minutes or until stiff peaks are achieved.

Image 2-Pour the mixture of meringue powder and powdered sugar into bowl of a stand mixer fitted with whisk attachment. Add warm water and mix on high speed for about 5-7 minutes or until stiff peaks are achieved.

Image 3-Put icing in a piping bag and use to assemble your gingerbread house pieces. Cover remaining royal icing with a damp towel to prevent crusting.

Image 3-Put icing in a piping bag and use to assemble your gingerbread house pieces. Cover remaining royal icing with a damp towel to prevent crusting.

Gingerbread House Construction

  1. Warm candy melts in a heatproof bowl in the microwave at 30-second intervals. Stir well until mixture is melted smooth and no lumps remain.
  2. Gather the gingerbread pieces (Image 1). Coat the short sides of a front/back piece with candy melts using a spoon (Image 2). Attach a side piece on either side, butting the short ends against the candy-coated short ends of the front piece. Hold the pieces in place for 2-3 minutes, or use a tall tumbler as a prop (Image 3).
  3. Coat the remaining front/back pieces and short ends with candy melt and position between the side pieces on the open end. Let stand until set (Image 4).
  4. Adhere Victorian Porch A piece in the center of the front of the house using the melted candy (Image 1), and follow with Victorian Porch B piece, placed in the center of Victorian Porch A piece (Image 2).
  5. Coat the under edges of the Victorian Roof A pieces with the melted candy (reheat in the microwave if candy sets) then place them, angled, on the center peaks. Hold until set, about 2-3 minutes.
  6. Coat the underside of 1 Victorian Roof B piece and 1 Victorian Roof C piece with melted candy (Image 3). Place larger piece to the long outside edge of the roof peak and the smaller piece to the inside. The smaller edge will rest against a Victorian Roof A piece. Repeat with remaining B and C pieces on the other end of the roof.
  7. Coat one long edge of each Victorian Porch Eaves piece with melted candy and attach over the peak of Victorian Porch B. Hold until set.
  8. Place 1 cup royal icing in a bowl and stir in yellow food color until a consistent color is achieved. Cover the front, back and sides of house with icing using a small offset spatula. Let dry (Image 1).
  9. Lightly coat the roof tiles with a little royal icing. Roll chocolate fondant between two sheets of wax paper to 6mm thickness. Cut one piece of fondant 33 cm long by 9cm wide. Drape the fondant over the roof and press to adhere (Image 2). Cut away excess fondant with a sharp knife.
  10. Cut a 9 cm long x 2,5 cm wide piece of fondant that has been rolled to 6mm thickness. Dab porch eaves with a little royal icing and drape fondant over (Image 3). Trim away excess fondant with a sharp knife.
  11. Create scalloped shingle impressions in the fondant on the roof by using a scallop-edge cookie cutter (Image 4) or the end of a small spoon. Repeat process on porch eaves.
  12. Use the same cookie cutter to cut out scalloped edging from the white fondant rolled to 6mm thickness (Image 1). Attach the pieces using royal icing as glue (Image 2).
  13. Roll the green fondant to 6mm thickness and cut out a small rectangle, about 2,5 cm by 1,2 cm. Cut a small ellipse from the center of the rectangle (Image 3). Place the rectangle on a scrap piece of white fondant rolled to 6mm thickness. Cut to size and roll flat with a rolling pin (Image 4). Press on a dragee “doorknob.” Attach the door to the house using royal icing (Image 5).
  14. Use scrap chocolate fondant rolled to 6mm thickness to cut out small 1,2 x 1,2 cm windows. Attach to the house using royal icing. Cut two 2,5 cm circles using a fondant cutter or bottle cap. Place them under the each small roof peak (Image 1).
  15. Allow house to dry completely overnight. Gently transfer to a serving platter or cake plate. Dust with powdered sugar “snow.”
Image 1-Gingerbread House Pieces

Image 1-Gingerbread House Pieces

In step 7 of this project, gather the gingerbread pieces.

Image 2-Line Gingerbread House Pieces With Candy Melts

Image 2-Line Gingerbread House Pieces With Candy Melts

In step 8 of this project, coat the short sides of a front/back piece with candy melts using a spoon.

Image 3-Attach Gingerbread Pieces

Image 3-Attach Gingerbread Pieces

In step 9 of this project, attach a side gingerbread piece on either side, butting the short ends against the candy-coated short ends of the front gingerbread piece. Hold the pieces in place for 2-3 minutes, or use a tall tumbler as a prop.

Image 4-Undecorated Gingerbread House

Image 4-Undecorated Gingerbread House

In step 10 of this project, coat the remaining front/back pieces and short ends with candy melt and position between the side pieces on the open end. Let stand until set.

Notes: Chocolate fondant can be found at most craft stores and cake supply shops. If you can’t find chocolate fondant, some candies can be substituted. Knead 5-6 together at one time and roll flat. Cut as desired.

In this recipe, quick-setting candy melts are used as the mortar. It cuts drying time drastically, but royal icing can be used instead

Use warm candy melts to construct and attach the gingerbread pieces to form the Victorian home and porch.

1

In step 15 of this project, follow with Victorian Porch B piece, adhering it with melted candy in the center of Victorian Porch A piece.

2

In step 16 of this project, coat the under edges of the Victorian Roof A pieces with the melted candy (reheat in the microwave if candy sets) then place them, angled, on the center peaks. Hold until set, about 2-3 minutes. Coat the underside of 1 Victorian Roof B piece and 1 Victorian Roof C piece with melted candy. Place larger piece to the long outside edge of the roof peak and the smaller piece to the inside. The smaller edge will rest against a Victorian Roof A piece. Repeat with remaining B and C pieces on the other end of the roof. Coat one long edge of each Victorian Porch Eaves piece with melted candy and attach over the peak of Victorian Porch B. Hold until set.

3

Cover the front, back, sides and roof of the house with royal icing in a soft yellow hue.

1

Roll out chocolate fondant and gently drape over the roof and press to adhere to the icing.

2

Cover Gingerbread House Porch Eaves With Fondant

3

Use a scallop-edge cookie cutter or a small spoon to create scalloped shingle impressions in the fondant on the roof.

4

Use a cookie cutter to cut out scalloped edging from white fondant rolled to 6mm thickness to create a scalloped fondant edging for a gingerbread house.

1

In next step of this project, attach the pieces using royal icing as glue.

2

Roll the green fondant to 6mm thickness and cut out a small rectangle, about 2,5 cm by 1,2 cm. Cut a small ellipse from the center of the rectangle.

3

House door-place the rectangle on a scrap piece of white fondant rolled to 6mm thickness. Cut to size and roll flat with a rolling pin.

4

Use green and white fondant to create the home’s front door. Press on a dragree as the “doorknob”.

5

Use scrap chocolate fondant rolled to 6mm thickness to cut out small 1,2 x 1,2 cm windows. Attach to the house using royal icing. Cut two 2,5 cm circles using a fondant cutter or bottle cap. Place them under the each small roof peak.

6

To finish, dust with powdered sugar “snow” and add small model trees for embellishment around the home.

7


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