Gingerbread House

Well at last I have finished decorating my Christmas gingerbread house.  I have been taken by the Americans decorating gingerbread houses and it started in Germany in the 1800's.

It is really fun decorating this gingerbread house.  It is nothing artistic, it is just fun and I can do whatever I want.

Here are the pictures of the gingerbread house which I have decorated today.

First decorate the panels of the house and other objects and allow the icing to dry.  When the decorations of the panels and objects have dried then glue them together. 

I have given you the gingerbread recipe already. What you need now is the icing recipe.  This icing is called Royal Icing and it is a wonderful icing for gluing things together.

Royal Icing

50 grams or a quarter cup of egg whites - from about one and a half eggs

up to 500 grams of sifted icing sugar = those without cornflour or egg whites or glucose - just pure icing sugar - you will use less but just in case

1 teaspoon cream of tartar

Whisk the egg whites until foamy and then add the cream of tartar.  Continue beating the egg whites at full speed [and do use an electric beater - I used a handheld beater].  You really need to whisk the egg whites and icing sugar until firm peaks.  You keep adding the sifted icing sugar until this stage. Then store the icing as needed in an airtight container.

For piping decorations such a pearls or door or window frame - use soft peak consistency.  For gluing the panels together, use stiff peak consistency.  When you pull the icing it actually stands firm - and this is stiff peak consistency. 

I will retake pictures of the gingerbread tomorrow when there is enough sunlight to give it a natural look and repost the pictures. 

And finally a big thank you to Dr Marie for providing all those sweets on the gingerbread house.