Gingerbread construction

What has been your experience with building gingerbread houses or anything else? Do you have different formulations for different applications? Have you ever combined gingerbread with other bakings for constructions - cookies or other sheets of baked materials? What are your criteria for thickness of the gingerbread - thin for short, thick for tall?

Have you used any variants of royal icing or something else to hold them together, assuming that the entire thing needs to be edible?

Pastorio

Reply to
Bob (this one)
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I have only made them from scratch a few times. I think my thickness was around 1/5 of an inch, and I used royal icing to stick them together. I make additional bars to support the walls on the bottom insideedges. The house was about 10 inches tall, I think (drew the template on paper and cut the wall and roof shapes by hand.) I cure the assembeled house overnight and then decorate it. I am of the school that thinks it should be all edible, and I use a variety of candies and decorations to do so. I make Gingerbread trees as well, using layers of cookies cut out with a cookie cutter.

-L.

Reply to
-L.

Yep. Same as our approach. And then we actually eat it. With a little help from our friends.

I conspired with my daughter to make an Eiffel Tower out of gingerbread so she could suck up to her French teacher. 18 inches tall and very cool-looking. Had to invent the technology and it'll be in the book ...

How do you do the trees? Stacked cookies? How many? How thick? Shaped like what?

Pastorio

Reply to
Bob (this one)

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