Gingerbread Ranch House Recipes

MINI GINGERBREAD HOUSE

Steps:

• Using parchment or waxed paper, make gingerbread house pattern pieces according to this diagram; set aside. In a heavy saucepan, cook and stir the shortening, brown sugar, corn syrup and molasses over medium heat until sugar is dissolved. Remove from the heat; stir in ginger and cinnamon. Stir in flour, 1 cup at a time, until dough can be formed into a ball. With a lightly floured rolling pin, roll out dough directly onto a greased baking sheet to 1/4-in. thickness., Position patterns on dough; cut out. Remove dough scraps; cover and save to reroll if necessary. Bake at 350° for 10-15 minutes or until gingerbread springs back when lightly touched. Immediately place patterns over gingerbread; cut around edges to trim. Cool on baking sheet for 3-4 minutes or until gingerbread begins to harden. Carefully remove to a wire rack; cool. , For icing and assembly: In a large bowl, beat the egg whites, confectioners' sugar and cream of tartar on low speed for 1 minute. Beat on high for 6-8 minutes or until stiff., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Place some icing in bag. Pipe icing along base and sides of front wall and one side wall. Position at right angles to each other and place on covered board; prop with small bottles or jars. Repeat with second side section and back. Let dry; remove bottles. For side supports, carefully cut Pirouette cookies widthwise in half. Pipe icing along one side of each; position at the corners of the house., For roof: Pipe icing along peak of roof. Position roof pieces; let dry. For roof tiles, cut Tootsie Rolls widthwise in half. Flatten with a rolling pin; cut each flattened piece in half. Pipe an icing line 1/2 in. from bottom of one side of roof. Curve Tootsie Roll pieces around your finger or a wooden spoon handle and press along icing; repeat until one horizontal row is finished. Repeat six times, slightly overlapping each row until one roof piece is covered. , Repeat on other side. Pipe a thick line of icing along top, front and back roof seams. Using the same technique, place a row of Tootsie Roll pieces at a right angle to direction of roof tiles along the top, front and back seams; let dry. Pipe a few thick clusters of icing onto roof tiles to resemble snow. Sprinkle with edible glitter., For finishing touches: In a bead pattern, pipe icing around front door. Pipe 1-in. squares on both sides of door and on each side of house for windows. Pipe windowpanes. Decorate the corners with snowflake-shaped sprinkles., For wreath over door, attach pudding bites and nonpareils to front of house using icing. On covered board, spread icing into a 1-in. curved strip from the front door to the edge of the board for path. Cut candy bar into small rectangles; press side by side into icing. Let dry. , Using scissors, cut sugar cones to varying heights. If desired, pipe a thick circle of icing around open end of each cone to help hold in place. Position cones around house.

GINGERBREAD HOUSE

Steps:

• Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
• Preheat oven to 375 degrees F.
• Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
• Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
• Bake at 375 degrees F for about 15 minutes until dough feels firm.
• Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
• Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
• Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
• Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
• Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
• Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

HOW TO MAKE A GINGERBREAD HOUSE

Steps:

• Whisk the flour and spices: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, allspice, and salt. Set aside.
• Prepare the oven and cookie sheets: Preheat oven to 350°F, with the oven rack in the middle. Have several flat cookie sheets ready, preferably ones that you know will not warp in the oven heat.
• Roll out the dough: Spread parchment paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4 inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns.
• Bake: Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6 to 8 minutes for the small pieces. Rotate the cookie sheets halfway through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes.
• Make the royal icing: Whisk the egg whites and 1 1/3 cups of the powdered sugar together until smooth . If you are planning to eat your gingerbread house and are concerned about the safety of raw eggs, you can cook the egg white powdered sugar mixture in a double boiler until the mixture reaches a temperature of 160°F, but not higher than 175° (for more information, read How to Pasteurize Eggs at Home ). You can also use pasteurized dried or liquid egg whites.
• Place a dampened clean towel over the bowl of royal icing: Keep this towel over the icing to prevent it from drying out while you work with it.
• Pipe the icing with a pastry bag or cut freezer bag: When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping. Build the House Using Royal Icing as Mortar This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying.
• Pick and line a base: Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper.

GINGERBREAD HOUSE

Steps:

• In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix until light and fluffy. Add the eggs 1 at a time until incorporated. Add the molasses and vanilla and mix. Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt. Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
• Preheat the oven to 350 degrees F and grease 2 cookie sheets.
• On a lightly floured surface, divide the dough in half and roll each piece out into a large 1/4-inch thick sheet. Transfer the dough sheets to the sheet pans; then cut out the required shapes with your templates (see Gingerbread House Templates below).
• Bake until stiff and toast-y, about 10 to 15 minutes. Let cool completely.
• Make the Royal Icing: In a standing mixer fitted with the whisk attachment, whip the confectioners' sugar and egg whites together. Add more sugar, if necessary, to reach a spreadable consistency.
• Assemble and Decorate the House: Glue the house walls together by setting them up on the cardboard base, and piping the royal icing at the joints with a medium plain tip from the inside. Prop the sides up with wine or soda bottles and let set for 30 minutes. Attach the roof pieces, using the icing in the same way
• Using a spatula to apply the icing, glue the frosted mini-wheats on the roof to look like thatching. Attach the front door, with hinges made from icing (leave it open to be more inviting). Decorate as you like, following the suggestions in the ingredient list, using the icing as glue, if needed. Use a small plain tip for any filigree style decorative line work, you may want. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
• Gingerbread House Templates:
• Brown paper bags, as needed
• You'll need to make 7 templates, by drawing the dimensions out on brown paper and cutting them out. Use the templates as a stencil to cut the dough into the required pieces. Here are the templates you'll need:
• Two front and rear walls: 5 inches high by 8 inches long. Cut out 2 windows from each wall, and 2 1/2 by 1 1/2-inch door in one.
• Two side walls shaped like a house (triangle on a square): 5 inches high by 6 inches long, with a triangle 7 inches high on top (cut all in 1 piece). Cut 1 window out of each side.
• Two overhanging roof pieces: 4 1/2 inches wide by 9 inches long.
• One door: 2 1/2 inches high by 1 1/2 inches wide.

GINGERBREAD HOUSE DOUGH

Steps:

• Mix the shortening, sugar, ginger, cinnamon, salt and cloves in the bowl of a stand mixer fitted with the paddle attachment on medium speed until a smooth paste forms, 1 to 2 minutes. Add the egg, molasses and vinegar and mix on low until combined. Scrape down the bowl and mix, about 30 seconds more. Add about half of the flour and mix on low until combined. Add the remaining flour and mix until smooth. Turn the dough out onto a clean work surface and knead until smooth, sprinkling the work surface and dough lightly with flour if sticky. Divide the dough in half.
• Working with one half at a time, roll out the dough on a piece of parchment paper until it is 1/4 inch thick, sprinkling it with flour if it starts to get sticky. (Don't go too thin! I place 1/4-inch dowels on either side of my dough to ensure that it is evenly rolled out.) Repeat with the second portion of dough. Chill the rolled dough on baking sheets until the dough feels chilled and is slightly firm, about 1 hour in the fridge or 30 minutes in the freezer. (Alternately you can wrap both pieces of dough in plastic wrap and chill for 2 hours or overnight before rolling.)
• Preheat the oven to 350 degrees F.
• For the basic gingerbread house template, cut out the following patterns: One rectangle panel measuring 7 x 5.5 inches for the sides of the house (you will use this twice). One rectangle panel measuring 8.5 x 6 inches for the front and back roof panels side (you will use this twice). And, one piece measuring 6 inches wide at the base, 6 inches to the roof line and slanted to a peak 9 inches from the bottom for the ends of the house (you will use this twice).
• For the advanced gingerbread house mansion, make 2 more batches of dough. For the advanced gingerbread house mansion template, cut out the following patterns: One rectangle panel measuring 10 x 8.75 inches for the front and back of the house (you will use this twice). One rectangle panel measuring 11 x 6.5 inches for the front and back roof panels (you will use this twice). And, one piece measuring 9 inches wide at the base, 9 inches to the roof line and slanted to a peak 12 inches from the bottom for the ends and center support of the house (you will use this three times).
• Plus, one piece measuring 2 inches wide, 2 inches to the low slant line and 3.25 inches to the high slant line for the sides of the chimney (you will use this twice). One small rectangle panel measuring 2 x 3.25 inches for the front chimney panel. And, one small square panel measuring 2 x 2 inches for the back chimney panel.
• Plus, one piece measuring 4 inches wide at the base, 5 inches to the lowest roof line and 7 inches to the highest roof line for the extra room (you will use this twice). One square panel measuring 4.5 x 4.5 inches for the extra room wall. And, one rectangle panel measuring 5.5 x 5 inches for the extra room roof.
• Plus, one triangle measuring 4 inches at the base and 1.5 inches high at the center peak for the front porch. One small rectangle panel measuring 1.5 x 3 inches for the front porch roof panels (you will use this twice). One small rectangle panel measuring 2 x 0.5 inches for the flower box panels (you will use this eight times). And, one rectangle panel measuring 2 x 3.25 inches for the front door.
• Use the gingerbread templates and a sharp chef's knife or craft knife to cut out the pieces, rerolling the scraps as needed. Leave about 1/2 inch between each piece. I like to cut the pieces directly on the parchment and then peel away the scraps to avoid moving the cut pieces.
• For the basic gingerbread house: From one of the pieces with the peaked roof (this will be the front of the house), use a square or rectangular cutter to make a door and a round cutter to make a center window above, cutting straight down and leaving the perforated pieces in while the dough bakes.
• For the advanced gingerbread house mansion: From the side panels of the house, use a round cutter to make a center window, and from the front and back of the house, use a square or rectangular cutter to make windows, cutting straight down and leaving the perforated pieces in while the dough bakes.
• To make the trees, use tree-shaped cookie cutters or a tree template to cut out trees in pairs. Use a sharp paring knife or a craft knife to cut one tree in each pair in half. Use a round cutter to cut out one circle per pair to use as the base of the tree.
• Bake until the centers are firm to the touch, rotating the pans back to front and top to bottom during the last 10 minutes of baking, 25 to 28 minutes total (20 to 25 minutes for the smaller pieces). For the extra-large pieces for the advanced gingerbread house mansion, lower the oven temperature to 300 degrees F and bake an additional 15 to 20 minutes. Don't be afraid to bake the gingerbread a few minutes longer if you are unsure--we need these pieces to be strong!
• While the dough is still warm, use the cutters or a paring knife to remove the doors and windows to achieve a clean cut. Transfer the parchment with the gingerbread house pieces to a flat surface and allow to cool completely before removing from the parchment. For larger or more detailed houses it is helpful to allow the baked gingerbread to rest uncovered overnight.
• For the advanced gingerbread house mansion: To make the windows, separate the hard candies by color and use a rolling pin to gently crush them in a resealable plastic bag. Transfer the candies to separate silicone baking cups or microwave-safe bowls and microwave on high in 20-second increments, stirring with a skewer in between, until melted, 30 to 60 seconds. Place a clean piece of parchment under each window, then pour the melted candy into the window holes and let cool, 1 to 2 minutes. Use a cutter of your choice to gently press a design into the windows and let cool completely, 15 to 20 minutes.
• Assemble the gingerbread house or mansion and decorative elements as directed and allow the icing to dry completely overnight before decorating.

GINGERBREAD HOUSE

Steps:

• Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides.
• Meanwhile, sift together the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - and set aside half.
• With mixer running at low speed, add two eggs, one at a time. Mix in 1 cup molasses. Scrape down bowl.
• In 3 batches, add half the dry ingredients, mixing just to combine. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing. Mix in zest of 1 lemon and 1 orange.
• Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight.
• When ready to bake, heat the oven to 350 degrees.
• Roll out dough: For each square, weigh out about 20 ounces of dough. The goal is to end up with five 9-inch squares, so you'll roll them out a bit larger, bake them and trim off the edges.
• Lightly dust a large piece of parchment paper with flour. Place the chilled dough on top. Roll side to side and up and down to make a rough square shape. While you roll, make frequent quarter-turns so that the dough remains even.
• Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick. Transfer to a baking sheet. Repeat with remaining dough. (Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy.
• Bake for 25 to 30 minutes, until even and firmly set. Place pans on racks to cool. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.)

EASY GINGERBREAD HOUSE

Steps:

• Cover a piece of heavy cardboard with aluminum foil or freezer paper, dull-side up, to make a base for the gingerbread house.
• Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece.
• Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets).
• Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until blended, about 2 minutes. Remove from heat.
• Sift flour into a large bowl. Stir into the butter mixture 2 cups at a time, mixing the last 2 cups by hand to create a warm, firm mass of dough. Place a large handful of dough on a greased baking sheet; roll out to 1/8-inch thickness. Keep remaining dough covered.
• Dust cardboard templates lightly with flour and place on top of dough; cut around templates with a sharp knife. Cut out doors or windows as desired. Cut shutters, door knobs, or other features from the scraps. Return remaining scraps to the covered pan.
• Bake in the preheated oven until firm and slightly browned at the edges, 5 to 7 minutes for small pieces and 12 to 15 minutes for large pieces. Remove from the oven and place templates over the baked pieces; trim excess with a sharp knife to produce clean edges.
• Cool pieces on the baking sheet until firm, 5 to 10 minutes; transfer to a wire rack to cool completely, 15 to 30 minutes.
• Combine confectioners' sugar, egg whites, cream of tartar, and white vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat until icing is stiff and shiny, 7 to 10 minutes.
• Stick candies and decorations over gingerbread pieces using royal icing. Let icing dry until hardened, about 5 minutes. Assemble gingerbread house pieces using icing. Let stand until icing is dry, about 5 minutes.

HOW TO MAKE A GINGERBREAD HOUSE

Steps:

• Once the gingerbread slabs have hardened (a few days after baking), it's time to cut them into walls. We've created a printable template, but if you don't have a printer, we'll walk you through the process. We have options for cutting out a door and a window, but if you'd rather not bother, you can draw them on with icing instead.)Once you've prepared the recipe, you should have five 10-by-10-inch slabs of gingerbread. These will then be cut into neat 9-inch squares to serve as the walls and roof of your house. You can do this with a ruler, a 9-inch square of parchment or cardboard, or using our template. Lay the template onto the slabs, or measure out and mark a 9-inch square onto them. Using a bread knife or another large, sharp knife, trim off the edges of all five slabs. Save the trimmings: They can be used later for decorating. To cut the front and back walls, reserve the smoothest, most unblemished gingerbread square for the front of your house. Using the template as a guide, cut two of the corners to make the top into a peaked shape. Take a second gingerbread square, and, again using the template, cut it to match. Set this piece aside. It will serve as your back wall. For the side walls, use the template to cut one 9-inch square in half. For the roof, set aside the last two 9-inch squares. If you're not using the template, take your ruler, and find the precise center of the top edge of your front wall, about 4½ inches from either side. Mark it with the tip of a knife. Place one end of the ruler on the mark, and angle the other end down to measure a line to the right edge of the wall. When the line is 6½ inches long from point to point, you have the correct angle. Mark the line with the tip of a small knife. Repeat on the other side, drawing the same line from the top-center mark to the left edge of the wall. Then, use your large knife to cut through the lines, slicing off the top corners. To cut the back wall, place the trimmed front wall on top of it and cut to match, following the lines of the front wall. For the side walls, cut one 9-inch square in half, to make two rectangles, each one 9 inches tall and 4½ inches wide. For the roof, set aside the final two squares. You'll use the whole pieces. For the optional doorway, lay the front wall piece on a work surface and, using a ruler and the tip of a small knife, trace a doorway in the center of the bottom edge. It should be about 1½ inches wide by 2½ inches tall, wide enough so you can slide a tealight into the house. Cut it out, and set the door aside.You don't have to make a stained-glass window for your gingerbread house, but it's an easy way to make the project truly special. 1. To start, heat the oven to 350 degrees. On the front wall, cut out the window as indicated in the template, using a 2-inch round cutter. Lift out the gingerbread circle, and discard - or eat! (Our template shows just one window on the front wall, but feel free to put one on the back wall, or to use a different shape of cookie cutter, like a star or a diamond.) 2. For each window, unwrap three hard candies. Red, yellow or green work best, but you'll most likely want to stick to a single color. Using a large knife, cut them into three pieces. Place the blade on top of each candy and lean your weight onto it from above; it will snap into pieces. 3. Place the wall on a baking sheet lined with parchment paper or a silicone baking mat. Put the candy pieces in the circle in a single layer (you may have some left over). 4. To bake, lay a sheet of parchment paper or a baking mat on top of the gingerbread slab, then another sheet pan on top of that. The weight of the top pan will prevent the melted candy from oozing out onto the bottom pan. Slide it all into the oven, and bake for 15 minutes.5. Remove from the oven, place on a rack and let cool at least 10 minutes. Lift the weighted sheet pan, and let the wall cool completely, until the candy is hardened. To remove, lift the wall, gently peeling the liner from the candy. 6. Once it is cool, you can pipe a thin horizontal, and then a vertical, line of icing across the window, dividing it into a grid, or simply leave it alone.
• The key to a great gingerbread house, royal icing is just a mix of confectioners' sugar, egg whites and lemon juice. It's a crisp, bright white that makes beautiful snowflakes, snow-covered roof tiles and icicles. It's the only icing you need for this project: Our recipe yields three cups, enough for constructing the house, but you'll want to make a second, thinner batch for decoration.With the slabs cut, it's time to start piping on decorations. It's much easier to pipe onto a flat surface, so for the neatest result, you'll want to decorate the walls before assembling the house. First, sketch out a plan for decorating the front and back walls, so they are (somewhat) symmetrical. And prepare your royal icing for construction. In a mixer fitted with a paddle attachment, make the icing you'll use to assemble the house by combining 1 pound of confectioners' sugar, 2 egg whites and 1 teaspoon lemon juice. For a softer icing, good for piped decorations, change the proportions slightly: 2 pounds confectioners' sugar, 5 egg whites, and 2 teaspoons lemon juice. If you need an even softer version for flooding, add lemon juice until the icing is runny, like thick glue. Keep any icing covered with plastic wrap pressed against the surface to prevent drying. Now, gather your materials. Mr. Yosses recommends thick, sealable one-gallon plastic bags for piping instead of traditional pastry bags. As long as it isn't overfilled, the plastic bag works perfectly, and, for this project, you won't need any special tips. Working with about 1 cup of icing at a time, scoop it into the bag and seal. Push the icing down toward one of the bottom corners. For the cleanest result, use a bench scraper or the back of a knife blade to push all the icing into one corner. Twist the bag tightly shut just above the icing. If you're going to pipe for construction, snip a hole about ⅜-inch wide off the corner. For decorating, snip a hole ⅛-inch wide. Rest the icing-filled bag in your right palm (or left, if you're a lefty), and tightly grip the twisted part of the bag in the crook between your thumb and forefinger. Squeeze your fingers and palm together, pressing lightly to pipe the icing down and out. If you need greater control, use your nondominant hand to guide and stabilize the tip while the dominant hand does the piping. Practice on a sheet of parchment paper, and, once you feel confident, think of piping as a bit like drawing. On your gingerbread house, you can make outlines of doors, windows, shutters, roof tiles and other architectural elements to make your house look more realistic. You can also pipe on decorations like dots, and curlicues. A snowflake can be as simple as three crossed lines, with a dot on each tip. Curlicues, scallops and garlands are traditional, and can be reminiscent of the gingerbread trim on Victorian houses. To cover a large surface with snow, thin the royal icing with lemon juice until it's quite runny, then spoon or pipe it over the surface, working from the outside in. This is called flooding, because the icing flows and fills the space on its own. The royal icing for construction dries to be very hard over time. It will set strongly enough to hold a wall in 10 to 15 minutes, so keep that in mind as you work. Thinned icing will not dry quite so hard, but that's usually not a problem because it's used only for decorating, not for building the structure.
• After baking, cutting and piping comes the trickiest stage, assembling the house. Many a gingerbread-house builder has watched in frustration as one side falls while another is being put up. But with the aid of some savvily placed props and some sturdy royal icing, you can quickly move on to the last - and best - part: adding the finishing touches. To assemble the house, you'll first raise the front wall, then the side walls, and finally, slide the back wall into place. To start, pipe a thick line of icing onto your board, using a 9-inch square cut out of parchment paper as a guide. Then take the front wall, and place the bottom edge along one line of icing. Prop the wall up as it dries with a can, jar or mug. Wait a few minutes between the steps to allow the icing to harden slightly. If the square you drew begins to harden, add more icing. Next, pipe the icing up along the straight edges of the front wall. Press the short edges of the side walls against the iced edges of the front wall and down into place. Make sure that the front wall sits inside the side walls at the corners. (This is important, because it will ensure the roof fits correctly.) This kind of corner makes for a sturdy house. Pipe more icing into both of the corner seams to strengthen the seal, and prop up the side walls with a mug or jar. Next, place the back wall: Pipe icing along the line you drew for the base of the back wall. Pipe icing up the edges of the side wall, and press the front wall into place inside the side walls. Let dry at least 30 minutes, checking occasionally to make sure the walls are straight and the icing seals are holding. Add more icing as needed. When the four walls are dry, place the roof, one side at a time. To do so, pipe a thick line of icing along the slanted edges of the house, and along the top of the side wall. Gently place the roof slab, adjusting so that the top of the roof lines up with the peak of the house. If the slab wants to slide down, remove it, add more icing and place again, propping it up from beneath with a ramekin or anything handy. Let it harden before attaching the other side. There will be a gap at the top, along the roofline. Fill it with icing.If you happen to have a 9-inch square box with low sides on hand, build the house around it. The extra support will be welcome. As you build, feel free to pipe with abandon wherever you see gaps. Royal icing is very strong when it hardens, and it will only add stability.While the icing is still hardening, don't be hesitant about taking things apart and putting them back together. If you place something that doesn't look quite right, you'll be happier in the long run if you redo it. Scrape any excess icing off the outside walls, but don't bother with the inside.
• Once the house is standing, the real fun begins. Here are two possible looks for your house: One is a romantic, snowy scene, with natural decorations like sliced almonds and shredded coconut, and the other is bright and bold, with candy canes, gumdrops, confetti sprinkles and hard candy. Follow one or the other, combine elements of each, or wing it and make your own.For this house, edible silver glitter, nonpareils, flaked sweetened coconut, pretzel rods, sliced almonds, shredded wheat, mini marshmallows and chocolate clusters would make for elegant decorations. If you want to make the whole thing to look a bit more Nordic, add some icicles. Use decorating icing to pipe a pea-sized blob onto the surface, leaving the tip in place. Then, without squeezing, quickly pull the tip away and up to make a pointy spike of icing. It becomes easier with practice. FOR THE DOORS AND WINDOWS • Decorate the door with a white border and a diamond-shaped window. • Use a mini marshmallow as a doorknob. • Pipe white window frames and panes, or a snowflake above each window. FOR THE ROOF • Pipe on gables, bricks or tiles. • For a thatched roof, use shredded wheat to make shingles. • Stick on nonpareils for a rustic look. • Dust silver glitter or confectioners' sugar on top for fresh snow. FOR THE WALKWAY • Sketch out a curved path to the front door. • Cover the path in royal icing, and pave it with Tootsie Rolls or sliced almonds. • Line the walkway on each side with marshmallows or chocolate clusters. FOR THE LANDSCAPING • Flood the area around the house with runny icing to make a smooth coat of snow, or use coconut sprinkled on top of a layer of royal icing to make a thicker sheet of snow. • The trimmed gingerbread edges can be arranged as a wall around the yard. • The sticks of green rock candy can be trimmed down to make trees. • Fresh sprigs of pine, holly or rosemary can be tucked around the base of the house or piled to look like bushes. • Stack a log pile by the side of the house, using broken pretzel rods or whole cinnamon sticks. Glue the logs together (and make it look snowy) with royal icing.Nonpareils, sugarcoated gumdrops, mini candy canes, round red-and-white peppermints, confetti sprinkles, Gummi Bears, gumballs, cinnamon candies, Chiclets and red licorice are great options for a colorful home. Use mini candy canes, placed facing each other, to make a heart shape on the walls. You'll want also to use food coloring to tint batches of royal icing, making a true red and a dark leaf green (like a holly sprig). But for the most vibrant results, use gel coloring. FOR THE DOORS AND WINDOWS • Decorate the door with a white border and a diamond-shaped window, then add a piped green wreath with red holly berries. • Stick on a small red candy as a doorknob. • Pipe white window frames and panes, then add green shutters. • Pipe green garlands or white snowflakes over each window. FOR THE ROOF • Stick Chiclets or Twizzlers snipped into pieces to look like bricks, or make green or red shingles by cutting sticks of chewing gum into small, moldable rectangles. FOR THE WALKWAY • Sketch out a curved path to the front door. Cover the path in royal icing, and pave it with cinnamon candies or confetti sprinkles. • Line each side with green gumballs or round peppermint candies. FOR THE LANDSCAPING • Flood the area around the house with runny icing to make a smooth coat of snow. • Cluster a family of Gummi Bears near the door. • Make bushes out of green gumdrops.