Gingerbread Facade Recipes

GINGERBREAD FACADE

Steps:

• Make template. (See our tips for an architectural treat here.)
• Preheat oven to 350 degrees. Roll out gingerbread dough on a Silpat to about 1/4 inch thick. Chill until firm, about 1 hour. Lightly dust top of dough with flour. Place templates on top and cut out shapes. Place Silpat with house pieces on a baking sheet. Bake, rotating sheet halfway through, until just beginning to brown, about 18 minutes. Let cool completely.
• Place template over baked gingerbread. Using a utility knife, lightly score along roof lines, shingles, and door (to serve as guides when piping). Gingerbread can be stored on baking sheets, covered with plastic wrap, up to 1 week at room temperature.
• Decorate facade. Decorate shutters as desired.
• Make windowpane molds: Roll out molding clay 1/4 inch thick on a Silpat. Measure windows of house; add 1/2 inch all around. With a utility knife, cut out molds from clay using measurements. Make the caramel syrup, and pour into molds. Let set, then use royal icing to glue onto back of facade.
• Lightly brush some un-iced areas of gingerbread with egg wash; liberally sprinkle nonpareils or sanding sugar over top. (Work quickly, as egg white dries rapidly.) Let sit 20 minutes, then brush off any excess.
• Attach the shutters. Once the shutters are set, attach supports for the house to either end: Pipe icing along the angled edge of support, using a small plain tip (#3). Hold support, narrow end up, flush against one side of the house until set. Repeat on the other side of the house.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GINGERBREAD CHRISTMAS COTTAGE

Steps:

• In a large bowl, combine shortening and water. Add brown sugar and molasses; mix well. Combine flour, salt, baking soda and spices; beat into molasses mixture until blended. Divide into three portions; chill overnight., Trace the full patterns onto waxed paper; cut out. Trace the remaining (halved) patterns onto waxed paper as directed on the patterns; cut out. , With a lightly floured rolling pin, roll one portion of dough to 1/8-in. thickness directly onto a lightly greased and floured baking sheet. With a sharp knife, cut out two front/back house pieces. On one piece, score window and door. , Roll out second portion of dough. Cut out two 8-1/2-in. x 6-in. rectangles for roof. , Roll out third portion of dough. Position house side pattern on dough; cut out two pieces. On each piece, score two window outlines. Cut out one 2-3/8-in. x 1-3/8-in. rectangle for left side of chimney and a 1-3/8-in. x 7/8-in. rectangle for right side of chimney. Roll out scraps to cut out patterns for sides of chimney; sides and roof of porch; and front, sides and roofs of dormers. Score dormer window outlines., Bake at 375° for 8-10 minutes or until lightly browned. Cool for 2 minutes; place patterns over baked dough and trim. Cut out door and windows completely. (Set aside door cutout; discard window cutouts.) Cool on wire racks., To make icing: Prepare only one batch of icing at a time. For each batch, in a large bowl, combine 4 cups confectioners' sugar, 3 tablespoons meringue powder, 1/2 teaspoon cream of tartar and 6 tablespoons water. Beat on low speed for 5-10 minutes or until stiff peaks form. Place a damp cloth over bowl and cover tightly between uses., To assemble frame of house: Place front and sides of house and fronts of dormers on a waxed paper-lined flat surface. Cut a small hole in a corner of a pastry bag; insert star tip #16. Fill two-thirds full with icing. Pipe curtains in the house and dormer windows. Outline frames of windows and doorway with round tip #3. , For shutters, roll out 10 red gumdrops to 1/16-in. thickness; cut each into a 1-1/8-in. x 3/8-in. rectangle. Roll out four red gumdrops for dormer shutters; cut each into a 7/8-in. x 1/4-in. rectangle. Attach house and dormer shutters with a dab of icing on each side of windows. , Using tip #16, pipe decorative trim on the front and back rooflines and peaks of the house, taking care to avoid the edges. Let dry completely., Pipe icing along base and one side of front wall and the adjoining side wall. Place at right angles to each other on foam core board and position with front of house 6-1/4-in. from one narrow side of board; prop with small cans. Pipe icing along inside and outside edges for added stability. Repeat with second side section and back. Let dry completely. , Cut 3-1/2-in. pieces from the straight end of four large candy canes (set aside curved ends for another use). Pipe icing along each outside corner of house with star tip #20; press straight candy cane pieces into each corner. Let dry completely, about 4 hours. , For dormers: Insert tip #16 into pastry bag; fill two-thirds full with icing. Pipe icing along one side of front of dormer and one adjoining side wall. Position at right angles to each other and place on waxed paper; pipe icing along inside edge for added stability. Hold in place until secure. Repeat with second side. Repeat for second dormer. Let dry completely with front side up., To assemble roof: Generously pipe icing along top edges of house. Position roof pieces so there is a 5/8-in. overhang in front and back. Pipe icing along the joining edges. Prop bottom of roof pieces with cans until roof is completely dry. , On right roof piece, position one dormer 1-1/2 in. from left side, 1-1/2 in. up from the bottom and above the lower window, aligning so dormer front is perpendicular to board. Pipe dots of icing to mark the position of bottom dormer corners. Pipe icing onto back edges of dormer; attach to roof. Hold in place until secure, about 1 minute. Repeat with second dormer. Let dry completely. , Attach dormer roofs with icing so there is a 1/4-in. overhang in front. Cut two 2-in. straight pieces from candy canes. Pipe icing along top edge of dormer roofs; press straight candy cane pieces into each. Let dry completely. , For chimney and door: Spread chimney pieces and door with icing; dip into multicolored nonpareils. With tip #3, pipe a dot of icing on door and attach red-hot for the handle. Let dry. Pipe icing along left edge and bottom of door; position door so it is ajar. , Using tip #16 and icing, attach chimney pieces to plain side of roof, positioning the back chimney piece 1-1/2 in. from back edge of roof and working clockwise with remaining pieces. Pipe icing around top of chimney and along chimney seams. Cut one 5-in. piece and one 1-1/4-in. piece from the straight ends of two candy canes. Pipe icing along top edge between roof pieces; press straight pieces into icing., For porch: Place porch roof smooth side down on a work surface. To attach sides, pipe icing along the long side of each triangle and position against porch roof. Invert to dry. , For porch support posts, cut two 2-3/4-in. straight pieces from candy canes. Insert each into a leaf-shaped spearmint gumdrop; position 1 in. from house and 3 in. apart on each side of doorway. Secure gumdrops with icing. Let dry. Attach porch roof to posts and house with icing; prop with small cans and let dry., To decorate roof: With tip #20, pipe two rows of icing along bottom of chimney side of roof. Press five different colored halved gumdrops into icing in a row; repeat until one horizontal row is finished. Begin the second row with the second color from row one. Repeat nine times, slightly overlapping each row until one roof piece is covered with a diagonally patterned design., On dormer side of roof and starting at bottom edge, repeat procedure for gumdrop shingles. Attach gumdrops to the dormer and porch roofs in the same pattern as roof of house. Pipe icing onto sides of porch roof. Let dry., For finishing touches: Using round tip #7, pipe icing icicles. Sprinkle with edible glitter. , To make trees, use a serrated knife to carefully score and cut ice cream cones to desired heights. Tint a portion of icing with green food coloring. Using leaf tip #67 and beginning at bottom of ice cream cones, pipe icing in rows; sprinkle with edible glitter. Place on waxed paper to harden. Using tip #7, pipe snow on the trees and sprinkle with edible glitter. Set aside., For curved path, using tip #20 and beginning at the door, pipe icing in a zigzag pattern. Press chocolate rock candies 1/8 in. apart onto pathway. Position candy corn, point side up, along both sides of path. Working in small sections, frost base with icing for snow and sprinkle with edible glitter. , For each corner fence, use tip #7 and white icing to attach two miniature candy canes to board. Arrange trees on base along with green gumdrops, rock candy suckers and remaining leaf-shaped gumdrops for bushes; secure with icing. For smoke, pull and stretch the cotton ball; attach with icing to inside of chimney.

TARTINE'S SOFT GLAZED GINGERBREAD

Steps:

• To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed.
• Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl.
• Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated.
• Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner.
• Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough 1/3 inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, pressing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about 1 inch between them.
• If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1/3 inch thick with a plain pin. Then, using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking.
• Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depending on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.
• While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners sugar and water until smooth.
• When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it.
• Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. At the bakery, we cut them into 3-by-4-inch rectangles, but 1 1/2 by 4 inches makes a nice smaller size.

GINGERBREAD CABIN

Steps:

• Gingerbread: In a large bowl, whisk together flour, baking soda, and baking powder. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter with brown sugar until light and fluffy. Mix in spices and salt. Add eggs and molasses; mix well. With mixer on low speed, gradually add flour mixture and beat until combined. Divide dough in half, shape into 1-inch-tall rectangles, and wrap each piece in plastic. Refrigerate at least 1 hour.
• Preheat oven to 350 degrees. Line two flat baking sheets with parchment; set aside. On a lightly floured work surface, roll out dough 1/4 inch thick. Roll firmly with a faux-bois paint roller, or press with a rolling pin over a faux-bois impression mat. (Dough should be chilled and firm to maintain clean template shapes; if too warm, refrigerate about 10 minutes.) Cut into template shapes using a pizza cutter or a sharp paring knife: 2 roof pieces (each 8 by 7 inches); 1 floor piece (7 by 6 inches); 2 wall pieces (6 by 2 inches); and 1 pentagon wall piece for open cabin (7 by 7 by 2 inches), or 2 for a closed cabin. Transfer roof pieces and side walls to one prepared baking sheet; transfer floor and pentagon wall to second prepared baking sheet. Brush away excess flour with a pastry brush. Freeze 30 minutes.
• Bake gingerbread until crisp and slightly darkened around the edges, about 30 minutes, banging sheets on the counter halfway through baking. Let cool 15 minutes on baking sheets, then transfer to wire racks and let cool completely. If cookies become misshapen, they can be trimmed with a small serrated knife to match template while still warm.
• Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water until smooth. Brush a thin layer over faux-bois treatment. Let dry completely, about 30 minutes. Alternatively, if a white faux-bois treatment is desired, make a glaze by whisking together sugar and milk. Brush over faux-bois texture and let dry completely.
• Royal Icing: Beat confectioners' sugar, meringue powder, and scant 1/3 cup water in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth, about 7 minutes. Use immediately, or store in an airtight container at room temperature overnight, with plastic wrap pressed directly on surface; stir before using.
• For assembly, icing should resemble thick buttercream (an offset spatula stuck into the icing should stand up). If too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Transfer half of the thick icing to a piping bag fitted with a 1/4-inch tip (such as Ateco #802) for assembly. To remaining icing, add water 1 teaspoon at a time until icing falls back into itself in a ribbon. Transfer thinned icing to a piping bag fitted with a 1/16-inch tip (such as Wilton #2) for decorating.
• Fireplace: On backside of pentagon wall piece (side without faux-bois treatment), lightly score chimney shape into gingerbread with a paring knife. Working in small sections, fill in chimney area with thinned royal icing and place candy stones onto icing. Let dry completely, about 1 hour.
• Break candy canes into two 3/4-to-1-inch pieces; attach to inside of fireplace with icing. Using tweezers, attach chocolate-covered sunflower seeds as flames around candy-cane logs. Let dry completely.
• Antlers:Using thinned icing, attach pretzel pieces to raw almond. Let dry completely, then attach to fireplace with icing.
• Cabin:Place floor piece on parchment-covered board, faux-bois-side up, with 7-inch sides facing front and back, and 6-inch sides facing left and right. Use a line of the thick royal icing to adhere side walls to the outside edge of floor piece, faux-bois-side facing in. Pipe another line along back edge of floor and up side edges of walls; adhere fireplace wall to floor and side walls, faux-bois-side facing out (fireplace facing in). Remove excess icing with the tip of a butter knife or a small offset spatula, if desired. Let harden completely, using cans or T-pins to support walls (see Cook's Note), at least 1 hour.
• Once walls are completely dry and solid to the touch, attach one roof panel at a time using lines of icing, with 7-inch side facing upward and 8-inch side hanging over walls. Hold roof piece firmly against walls (or secure with pins -- see Cook's Note), then let dry 15 minutes before attaching second roof piece (make sure tops of roof align with top point of pentagon piece). Pipe a line of icing down center of roof to hold pieces together. Let dry completely, at least 1 hour.
• Using a Microplane grater, shave ends of pretzel rods to fit outsides of cabin (or cut with a small serrated knife). Attach rods to cabin using icing. Attach candy stones to roof with icing to create a chimney. Using thinned icing, decorate cabin with "snow." Let dry completely before moving.
• Rug:Pull apart strands of licorice. Wind one strand around itself to start a spiral pattern. Continue with remaining strands, sticking candies against each other using a dab of water to make a circular rug. Using thinned icing, decorate with dots; let dry completely.
• Buttercream Trees:In the bowl of an electric mixer fitted with the paddle attachment, beat butter on low speed until smooth. Add confectioners' sugar and beat until combined. Increase speed to medium-high and beat until light and fluffy, 3 to 4 minutes. Add food coloring and beat until well combined. Transfer to a piping bag fitted with a star tip (such as Ateco #27).
• Starting from bottom and working up, pipe branches onto miniature ice cream cones by holding piping tip against cone, adding and releasing pressure in a quick motion, and then pulling piping bag away from the cone. Decorate with nonpareils. Let dry completely. (Makes 3 miniature trees.)
• Skis:Use scissors to cut sticks of gum in half vertically. Snip corners of one end into a point. Decorate with thinned icing to resemble ski bindings.
• Candy-Cane Logs:Break candy canes into 1-inch pieces. Stack into a pyramid and glue together with thinned icing.