Baking Tips

Working with gingerbread dough can be tricky, but with patience, creativity, and the right preparation, you can create a professional-looking build – one that stands tall all the way to the exhibition.

Plan Your Build

· Use a sturdy base that can be moved easily (maximum size 40 × 40 cm – see the competition rules).
· Create a paper model to plan the shape and estimate how much dough you’ll need.
· Think like an engineer – add internal support walls or columns if needed.

Bake Smart

· Let the dough rest for at least 12 hours for better consistency.
· Trim the edges while the gingerbread is still soft to get sharp, clean walls.
· Wait at least a day between baking and assembling so the pieces can dry completely.
· Large roof pieces may need temporary support while drying.

Assemble with Precision

· Build from the inside out, starting with the walls and other supporting parts.
· Work in stages so each section has time to set before adding the next.
· Decorate the walls before assembling to prevent the icing from running.
· Use stiff royal icing made with egg whites and powdered sugar as glue – a safer alternative to melted sugar.