Gather Around—The Best Kind of Mess: Ginger Bread House Decorating
If you’ve ever tried to keep royal icing off your elbows, welcome to the club. Ginger bread house decorating in my family? Let’s just say there’s frosting in places it shouldn’t be, sprinkles underfoot, and last year someone’s dog ate a gumdrop chimney (he survived; his breath was extra minty for days). But that’s what makes it fun! I first made a ginger bread house in primary school, stayed up way too late with my brother, and we ended up using green beans for hedges because we’d run out of candy. Now, every year, we try to outdo each other with... questionable architectural choices. Anyway, you’re not here for blueprints, you’re here for ideas—so let’s jump in, yeah?
Why You'll Love This (or, Why I Keep Coming Back to It)
I make ginger bread houses when my lot’s cranky and we need a distraction (or when I fancy eating half the leftover jelly beans; don’t judge). My family goes mad for these just so they can be creative—and, honestly, partially to smash 'em up later. Some years I’ve tried being a perfectionist—piping windows neatly, lining up those fiddly little cinnamon candies—but then, one rogue elbow (or a cat, if yours likes to supervise) knocks over half the roof and suddenly it’s less Hansel and Gretel, more Natural Disaster. I used to get stressed, but actually, it’s more fun when things get wonky.
What You’ll Need (and What I Sometimes Use Instead)
- Ginger bread panels (homemade or store-bought—frankly, I cheat most years; see this Sally’s Baking Addiction recipe if you’re feeling ambitious)
- Royal icing—classic, but if I run out of powdered sugar, I’ll use thick buttercream (it’s a bit slidey, but does the trick if you eat it fast)
- Assorted sweets: jelly beans, gumdrops, M&Ms, candy canes, mini marshmallows, chocolate buttons, colored sugar pearls—anything goes! (My gran swears by Werther’s Originals for windows... no clue why.)
- Sugar cones (for trees! Or pointy hats if your house takes a turn for the weird)
- Food coloring—you’ll want green and red, but blue for snow is cute too
- Coconut flakes for snow, or powdered sugar if you forgot to buy coconut (guilty!)
- Toothpicks, piping bags (but genius hack: sandwich bags with the corner snipped works just as well)
How I (Usually) Decorate a Ginger Bread House
- First, I get my base ready—a big tray, a cutting board, whatever’s handy. I’ve used the lid of a storage container, not fancy but it works.
- Smoosh some royal icing onto the tray to glue down the walls. If it topples, don’t panic; it always looks dodgy at first. Hold the panels together for a minute—or stick a mug up as a brace if you’re feeling antsy.
- Once it stands up on its own, do the roof. This is the part I rush and regret—take your time. For real, let the icing set a bit (coffee break?) otherwise your roof will, well, cave in like mine did last year.
- Now the best bit: slap icing everywhere and go mad with candy. I use sugar cones dipped in green icing for trees, line jelly beans (badly) for pathways, and sometimes add shredded coconut for a snowy garden. If it looks lopsided—embrace it! It’s got character.
- Piping fine lines around windows? I always try, but one arm shake later, the window’s got icicles. If you want to tidy it, wet your finger and tap it down. Or not. Sometimes a blobby snow drift is just right.
- Once it’s decorated, stand back, take a photo (trust me, memories), then let everyone poke at it while pretending not to sneak candy.
Notes (Because I’ve Got Opinions, Apparently)
- Royal icing dries like glue—good for structure, less fun to eat once it’s set for a day. Buttercream is tastier but a bit unpredictable. I’ve poked at wobbly houses, so you don’t have to.
- Don’t overload the roof, gravity will win. Learned the hard way; my friend’s house sunk like a ship.
- Use tweezers for fiddly decorations if you’re patient, or just embrace chaos like me and push stuff on with sticky fingers.
If You Fancy a Change (The Good and the Not-So-Good)
- I once made a ginger bread mansion (ran out of ginger bread—ended up with a "carport" made of graham crackers, lol).
- Chocolate houses—use chocolate biscuits instead of ginger bread. Actually, I find it works better if you chill them first.
- Make a candy landscape! Gummy bears as villagers, licorice for fences. On second thought, the licorice fence looked more like a weird spaghetti garden, so maybe skip that.
- Don’t have ginger bread? Make a "winter shack" with toast and peanut butter; not for display, but makes a cracking snack.
What If I Don’t Have All the Proper Tools?
No need for pro piping bags! I’ve used a sandwich bag (just snip a tiny corner off). You can substitute a turntable with a lazy Susan... or here's a secret: I've once spun the tray around on an upside-down bowl. Bit wobbly, but works in a pinch.
Keeping Your Masterpiece Fresh (Ha!)
Ginger bread houses *can* sit out for ages, but in my house, nothing lasts more than a day. If you actually want to keep it, wrap loosely in clingfilm. For really humid days, toss a sachet of silica beside it (just don’t eat that, obviously). Or try stacking what’s left in a tin—though you’ll lose some candy rooftiles to whoever nabs them first.
How My Gang Likes to Serve (Or Destroy) It
We stick sparklers in the roof and do a countdown before breaking it all up on Christmas Eve—just be careful with the fireworks inside, ha! Or—more British—make cups of tea, break off a wall, and dunk. Grandad loves it. Never fails to shock guests, honestly.
Pro Tips & Lessons Learned from Wobbly Houses
- Do let the structure dry before going wild with candy. I once tried decorating everything at once and ended up with a sweet avalanche. Pace yourself!
- If icing is too runny, just add more sugar. Too thick? Dampen your finger with water and smooth it—don’t add extra liquid or the whole thing collapses. Guess how I know.
- Always—always—build on a sturdy base, unless you fancy catching a ginger bread landslide on your lap.
FAQ from My Friends (and Random Family Members)
- Can you eat a ginger bread house after it’s been sitting out?
- Er, you can... but it might have the crunch of old boots. I mean, technically it’s still edible. Add extra icing for moisture if you must!
- What if my icing won’t stick?
- Could be too runny (just add more sugar) or maybe the ginger bread is greasy. Give the panels a light dusting with powdered sugar, that usually helps.
- Store-bought or homemade panels?
- Honestly? I’ve done both—I tend to use whatever’s easiest on the day. Homemade tastes nicer, store-bought means no faffing about with rolling pins.
- Where do you get decorating ideas?
- Loads of inspiration form Pinterest or I look at the Wilton gallery. Also, kids' drawings are wild and sometimes genius.
If you’ve read this far and haven’t run for cover, congrats! Go forth, create, make a mess, and remember: if all else fails, break it up and eat the evidence. Happy decorating!
Ingredients
- 3 cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¾ cup molasses
- 1 large egg
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 batch royal icing (for assembly and decoration)
- Assorted candies (gumdrops, peppermints, chocolate buttons, candy canes, sprinkles)
Instructions
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1Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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2In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and molasses until combined.
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3In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
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4Roll out the dough on a lightly floured surface to about ¼ inch thick. Cut out house shapes using templates. Transfer pieces to prepared baking sheets.
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5Bake for 18-20 minutes or until edges are firm. Cool completely on a wire rack.
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6Assemble the gingerbread house using royal icing. Decorate with assorted candies, sprinkles, and additional icing to create festive designs and patterns.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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