Gingerbread Houses at Lady Fortunes: A Festive Tradition Since 2008

baking project
December 24, 2024

By daria artem
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Since 2008, the skilled “elves” at Lady Fortunes have been crafting exquisite gingerbread houses, bringing holiday magic to life. If you’re inspired to create your own from scratch, building a gingerbread house is a delightful and festive project that combines baking, assembling, and decorating with icing and candies. While it demands patience and dedication, the stunning result is a rewarding centerpiece for any celebration.

Follow this step-by-step guide to make your own gingerbread house:

Ingredients & Supplies

Gingerbread Dough:

6 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp ground cloves
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1½ cups molasses
2 eggs

Royal Icing (for Assembly and Decoration):

3 egg whites
4 cups powdered sugar
½ tsp cream of tartar

Decoration Options:

Gumdrops, peppermints, candy canes, sprinkles, and more

Supplies:

Baking sheets
Parchment paper
Rolling pin
Gingerbread house template
Piping bags and tips
Serrated knife (for trimming if needed)

Instructions:

Prepare the Gingerbread Dough:
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, and spices (ginger, cinnamon, cloves).
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and sugar until light and fluffy.
- Add Molasses and Eggs: Blend in the molasses and eggs until fully incorporated.
- Combine Wet and Dry: Gradually add the dry mixture to the wet, stirring until a thick dough forms.
- Chill the Dough: Divide into two portions, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight).
Roll Out and Cut the Pieces:
- Preheat Oven: Set your oven to 350°F (175°C).
- Roll Out the Dough: Place each dough portion between parchment paper and roll to a ¼-inch thickness.
- Cut Out Shapes: Use a gingerbread house template or outline to cut walls, roof, and sides with a sharp knife, removing excess dough.
- Bake: Transfer pieces on parchment to a baking sheet and bake for 12-15 minutes, until edges are firm and slightly darkened.
- Cool Completely: Let pieces rest on the sheet for 10 minutes, then move to a cooling rack.
Make the Royal Icing “Glue”:
- Mix Ingredients: Combine egg whites, powdered sugar, and cream of tartar in a bowl.
- Beat Until Thick: Whip on high speed until stiff peaks form (about 5 minutes). Cover with a damp cloth when not in use, as it dries quickly.
Assemble the House:
- Pipe Icing on Edges: Use a piping bag to apply a generous line of icing along the edges of each wall piece.
- Attach Walls: Begin with one wall, pressing another against it to form a corner. Hold for 1-2 minutes to set, then add the remaining walls.
- Add Roof: Once walls are secure, pipe icing along the top edges and attach the roof pieces.
- Set the Structure: Let the house dry for at least an hour to ensure stability.
Decorate Your Creation:
- Add “Snow”: Pipe icing along roof edges and other areas for a snowy effect.
- Attach Candies: Use royal icing as adhesive to place gumdrops, peppermints, and decorations creatively.
- Add Details: Draw window frames, doors, and patterns with icing for extra flair.
Display Your Masterpiece:
Allow the decorated house to sit for a few hours or overnight, letting the icing harden completely. Your gingerbread house is now ready to proudly display!