The other day, CasaSugar asked you which Sugar HQ gingerbread house you preferred. Many of you said PartySugar's Lagito Cabin Gingerbread House, but my Mid-Century Modern charmed some of you folks as well. Earlier you got the step-by-step for hers, so today I thought I'd give you the step-by-step for mine. And if it inspires you then join us! We're currently asking you to submit your own gingerbread house!
- I started off by creating my concept. Once I had the crude drawing, I got some scraps of cardboard and created a life-size model. If you're going to create your own house, I recommend you doing the same. The cardboard pieces will be used to cut out each wall piece.
To get the rest of my steps and up close pictures of each side and all the components, read more
- Once I had my cardboard creation standing, I rolled out my chilled gingerbread between two pieces of parchment paper. Then I took the pieces of cardboard and put them on top of rolled out gingerbread (on top of the parchment paper). I then used a sharp knife to trace the cardboard. Once traced, I removed the cardboard and top sheet of parchment paper. Next I removed the excess dough and placed the entire piece of parchment paper (with dough) onto a baking sheet and baked according to directions. This method is the best, easiest and cleanest, however, it uses quite a bit of parchment paper, make sure you have an entire roll.
- When the gingerbread had cooled (at least 6 hours to make sure it is firm) and the icing had been made. I put the pieces together. Start by creating two adjacent walls in order to create an L shape.
- If your gingerbread gets covered in white icing, wipe it off immediately if possible. You may want to use a damp towel to "wash" it.
- Make sure your gingerbread house is standing before you stick the decor on. You may want to build the house and let it sit overnight.
- To create the modern looking roof, I covered the roof pieces in icing and applied a thick layer of crumbled Oreo cookies. I pulverized the Oreos in a food processor first.
- The Christmas tree was created by stacking Oreos with a layer of icing in between each one. I then used a sharp knife to shape the tree. Next I took green icing/frosting and slathered it with my hands.
- Thin sour belts make for great decorating. They are easy to cut with scissors and can be adhered with a small amount of icing. It also works for easy grass covering!
- To create the flowers, I sliced gummi bears into thinner pieces. I liked the way the sour gummi bears had a difference in color on the outside and inside.
- I originally tried to make the wreath on the outside with store-bought cake decorating icing. Unfortunately, the texture would not work vertically and my wreath soon "melted" down the side of my gingerbread wall. I was too lazy to create a green colored batch of icing, so I used regular white icing and then applied the store-bought on top of that.