When you click on a page, scroll past this week's featured photo to view.

WELCOME!

This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Just in time for your Easter Celebration, an Easter Bunny with Sweet Treats!

Just in time for your Easter Celebration, an Easter Bunny with Sweet Treats!
Scroll down for step by step instructions!


........................................................................................................................................

////////////////////////////////////////////////////////////////////

........................................................................................................................................



Monday, December 3, 2012

Tips for Making and Rolling out Gingerbread Houses

This is the first in a series of three Gingerbread House Tutorials. Here are a few baking tips for your Gingerbread, along with a few patterns for your convenience.
Gingerbread House Recipe
  • 1/3 cup soft shortening
  • 1cup brown sugar, packed
  • 1-1/2 cups dark molasses
  • 2/3 cup cold water
  • 7 cups flour
  • 2 tsps. Baking soda
  • 1 tsp. salt
  • 1 tsp. allspice
  • 1 tsp. ginger
  • 1 tsp. ground cloves
  • 1 tsp. cinnamon
Mix shortening, brown sugar, and molasses thoroughly.  Stir in water, Blend all dry ingredients; stir in. Chill dough.
A few tips for rolling out gingerbread:
Once your dough is chilled, it is easier to manage. Cut dough in half.
Cut parchment to fit an 10X15” jellyroll pan.  Spray pan and paper with a light coat of nonstick spray.
Form dough into a rectangle, then roll out on a floured silicone mat.
Roll with equal pressure from the center of the dough to the ends.
Flip the rolled dough onto the paper lined jellyroll pan; Make a 10X15 solid cookie by rolling the dough to 1/8” thickness. 
Place your pattern on the dough and score with a pizza cutter.
For the porch pillars, just roll out dough into two 1/2" diameter logs.
Using a toothpick, score a light indention or two on the logs to create a bit of interest.
Keep your cutter clean while working.
Trace pattern pieces, leaving all dough in place to prevent dough from spreading or changing shape while baking.
Preheat oven to 350 degrees. Bake gingerbread  7-8 minute just until edges begin to brown slightly.
Remove from oven and and lightly roll hot gingerbread to flatten our any humps from baking.
Re-score on scored lines while gingerbread is still  quite warm
Work quickly and carefully.
If the dough cools too much the pieces will crack, however dough can easily be cut while hot. Nest carefully place the parchment paper with the scored gingerbread onto a baking rack to cool completely.
When cooled, remove from the parchment paper and allow the bread to set for a 24 hour period to harden.  Allow to harden at least one day before attempting to piece house together.  ***  Below are a few patterns just to get you started. Cut your patterns from cardboard or foam core and assemble with tape beforehand, especially if you are adding elements to your structure, such as a porch, vestibule, gables or any other addition you want to create. This step makes it easier to envision your assembly when constructing with gingerbread and sugar and well worth the extra time.
If you label your cardboard pieces, you will find it much easier to identify how your pattern should be placed. Be creative and have fun!
PATTERNS
 Gingerbread recipe shared from ICES, New Mexico chapter.
Jacque Benson—October 2007 In the next tutorial, a few easy tips for constructing your house.

Search This Blog

Loading...

This Tutorial was generously contributed by

Jacque Benson
JellyMuffin.com graphics & Images

And to ALL of our Readers...

Think CHOCOLATE!

Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
Related Posts with Thumbnails

This many people are enjoying this blog right now!

Where in the World are you?