Gingerbread House Building with Emily Garland: Tips and Tricks

Summary

Learn from gingerbread house building expert Emily Garland as she shares her process for creating beautiful and structurally sound edible replicas of famous buildings. From perfecting the dough recipe to the final touches, Emily offers tips and tricks for creating a show-stopping gingerbread masterpiece.

How did you get started building gingerbread houses?
What is the secret to your gingerbread recipe?
Can you walk us through your process for building a gingerbread house?
What kind of decorating techniques do you use?
Do you have any advice for first-time gingerbread builders?

Introduction

Gingerbread houses have long been a holiday staple, but building a sturdy and aesthetically pleasing one can be a challenge. That’s where Emily Garland comes in. As a gingerbread house builder with a passion for woodwork and baking, Emily has perfected the process of creating stunning edible replicas of iconic buildings. In this Q&A, she shares her tips and tricks for building the perfect gingerbread house.

Q&A

How did you get started building gingerbread houses?

It all started with a desire to combine my two passions: baking and woodwork. I loved the idea of building something that was both beautiful and edible, and gingerbread houses were the perfect canvas for that. The more I worked with gingerbread, the more I fell in love with it.

What is the secret to your gingerbread recipe?

I spent a lot of time perfecting my recipe, and I think the secret is definitely in my spice mix. It gives the gingerbread a deep and rich flavor that sets it apart from other recipes. Another key element is that my recipe doesn’t use any raising agents, which ensures that the gingerbread holds its shape while still being easy to eat.

Can you walk us through your process for building a gingerbread house?

Sure! I start by rolling out the dough with a special rolling pin and dowels that ensure everything is uniformly rolled. Then I cut out the various pieces with a knife and a zester to make sure they’re as neat and square as possible. Once all the pieces are baked, I assemble everything with icing that’s made from meringue powder, icing sugar, and water. I usually have to wait about 24 hours for the icing to set properly and ensure that everything is solidly put together. Then it’s time for decorating!

What kind of decorating techniques do you use?

I like to use a variety of decorations, and I adjust the level of detail in each element depending on the client’s desired finished look. I’m a big fan of edible metallic paint and luster dust mixed with alcohol to add incredible finishes to my gingerbread creations. I prefer to decorate the surface of the biscuit without overpowering the taste and texture of it. I use small dots, edible sprinkles, and balls to create decorative elements like stonework and detailing around windows. I like to focus on the structure of the building and have clean lines in my work.

Do you have any advice for first-time gingerbread builders?

Absolutely! My biggest piece of advice is to have fun and try something new. Don’t be afraid to experiment with different decorations and techniques. And most importantly, make sure you’re using a recipe that you trust and that produces a dough that’s easy to work with.

Conclusion

Creating a gingerbread house can seem like a daunting task, but with Emily Garland’s tips and tricks, anyone can build a beautiful and edible masterpiece. Whether you’re a seasoned pro or a first-time builder, take Emily’s advice and have fun trying something new this holiday season.