Gingerbread House Decoration and Construction
This kit is now FREE!
Learn how to ice and construct a gingerbread house like a professional cookie architect! Featuring giant, award-winning feats of edible engineering, this FREE master class demonstrates the step-by-step process of piping original designs & building both small and large structures either for eating or for long term display.
Video Trailer: Gingerbread House Construction & Decoration
This FREE material was created for:
– professional pastry chefs.
– creative home bakers who are seeking to advance their craft.
– competitors in the gingerbread house building circuit.
About the 6 Royal Icing Recipes
This master class contains the following formulas for royal icing.
Scroll to the bottom to view the formulas or click here to print >> Royal Icing Recipes
– Mortar Icing
– Chocolate Mortar Icing
– Piping Icing
– Stiff Flood Icing
– Loose Flood Icing
– Dipping Icing
Video Tutorials
In order to access these videos, you will need an internet connection + access to YouTube.
VIDEO #1
Royal Icing Basics
Video #1 Contents
Royal Icing Overview
Required Ingredients
Optional Ingredients
The 4 Basic Royal Icing Consistencies
Recommended Equipment
How to Make Royal Icing
How to Store Royal Icing
Tips for Success
VIDEO #2
Royal Icing Piping Techniques 1
Video #2 Contents
Royal Icing Dripping Effect
Continuous Stripes of Royal Icing
Ombre Dot Candy Design
Royal Icing Tile Roof Effect
3D Royal Icing Wreaths
3D Royal Icing Fir Trees
VIDEO #3
Royal Icing Piping Techniques 2
Video #3 Contents
Royal Icing Inlay Effect
Quilted Harlequin Pattern
Royal Icing Ombre Stitching
Royal Icing Lace Stripes
White Picket Pattern
VIDEO #4
Gingerbread House Assembly
Video #4 Contents
Construction Method #1
Construction Method #2
Putting on Additions
Roofs
Chimneys
More Than Four Walls
Multiple Levels
Round Structures
Piping Trim
Final Assembly Tips
6 Royal Icing Recipes
CLICK HERE TO PRINT: Royal Icing Recipes
Mortar
¼ cup Egg Whites (approximately 2 egg whites)
3 ½ cups Confectioner’s Sugar (16.3 oz) (462 grams)
½ teaspoon Gum Arabic Powder (optional)
¼ teaspoon Lemon Juice
¼ teaspoon Vanilla Extract
– Look for stiff peaks.
– If you prefer to color your mortar brown (instead of using cocoa powder) I recommend Americolor Chocolate Brown Soft Gel Paste Food Color.
– For all other colors, I recommend Chefmaster Liqua-gel Color.
Chocolate Mortar
¼ cup Egg Whites (approximately 2 egg whites)
2 cups Confectioner’s Sugar (9.3 oz) (264 grams)
½ cup Cocoa Powder (2 oz) (56 grams)
½ teaspoon Gum Arabic Powder (optional)
¼ teaspoon Lemon Juice
¼ teaspoon Vanilla Extract
– Look for stiff peaks.
– I recommend Ghirardelli 100% unsweetened cocoa powder.
– Hershey’s cocoa powder will not yield a natural chocolate color or flavor.
Piping Icing
¼ cup Egg Whites (approximately 2 egg whites)
3 cups Confectioner’s Sugar (14 oz) (396 grams)
¼ teaspoon Lemon Juice
¼ teaspoon Vanilla Extract
– Look for soft peaks.
Thick Flood Icing
for harlequin designs and the dot candy effect
¼ cup Egg Whites (approximately 2 egg whites)
2 ½ cups Confectioner’s Sugar (11.6 oz) (330 grams)
¼ teaspoon Lemon Juice
¼ teaspoon Vanilla Extract
– Look for a hard ribbon that disappears within 10 seconds if it’s shaken.
Loose Flood Icing
for the dripping effect, ruffles, glazing, and filling contained areas
¼ cup Egg Whites (approximately 4 egg whites)
2 cups Confectioner’s Sugar (9.3 oz) (264 grams)
¼ teaspoon Lemon Juice
¼ teaspoon Vanilla Extract
– Look for a soft ribbon that disappears within 10 seconds.
Dipping Icing
¼ cup Egg Whites (approximately 2 egg whites)
1 ½ cups Confectioner’s Sugar (7 oz) (198 grams)
¼ teaspoon Lemon Juice
¼ teaspoon Vanilla Extract
– Look for a white icing that is as thin as poured fondant or donut glaze.
CLICK HERE TO PRINT: Royal Icing Recipes
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