Bake Gingerbread Houses

Here are some simple tips to make your gingerbread house look like a professional build – and stay standing all the way to the exhibition.

Create a model out of paper:

This helps you plan the shape, calculate the amount of dough, and serves as a template when cutting out the parts.

Build in stages:

Bake one day and assemble the next, allowing the pieces to dry properly before putting the house together.

Trim the edges while they are soft:

When the gingerbread is freshly baked, trim the edges to get sharp and straight walls.

Think like an engineer:

Use a sturdy base that can be moved without bending – wood or thick cardboard works well. Build from the inside out: start with the walls and make sure they’re well secured before adding the roof. Add internal support walls or gingerbread columns to strengthen the structure. Large roof pieces may also need temporary support while the icing sets.

Assemble without burns:

Royal icing is a safer and just as effective alternative to burnt sugar. Make a stiff royal icing with egg whites and powdered sugar, and use it as glue. Let the icing dry a bit before assembling. It’s also a good idea to decorate the walls while they are flat, so the icing doesn’t run.