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