~~ More on Gingerbread Houses ~~

To make tube-shaped pieces find a metal tin the size of what the tube or tower should be (in diameter). You can practice by wrapping the tin with paper and measuring the paper. Then cut out the dough based on this flat piece. Bake the piece (again, still flat, baking it on foil). As soon as the piece is done baking, let it cool for about a minute or two (just cool enough to handle) then drape it around the metal tin to finish cooling (foil and baked dough). When the piece is totally cool remove from the tin (sliding the tin out from the middle) and carefully remove the foil from the inside. Since the dough is still very pliable after removing from the oven, this method of draping over a "shape" AFTER baking works very well.

Royal Icing - Glue Frosting
3 T. meringue powder

6 T. warm water

1 pound powder sugar

½ t. cream of tartar

1 t. Vanilla or Almond flavoring

Note: 3 egg whites may be substituted for 3 tablespoons of meringue powder. Omit the water if using real egg whites.

Because this frosting dries quickly and very hard this is the recommended frosting to use for gluing together the walls and roof sections.

1. Keep all utensils completely grease-free. Combine all ingredients, mixing slowly with stationary mixer until peaks form. Beat at high speed for 7 to 10 minutes. This is important for the frosting to be soft enough to use with a pastry bag.

2. This frosting is fast drying – keep bowl covered with a damp cloth. If icing is too thick when using fine tubes, add a few drops of water. For thicker icing, beat in a little extra confectioners sugar.

Store leftover frosting, tightly covered, in the refrigerator for weeks. Rebeat before using again (if using real egg-whites, the frosting will not keep its cementing properties after the initial beating). This recipe makes about 3 ½ cups of glue frosting.

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At this point you now have your pieces (photo courtesy of Anna) and glue frosting you are ready to assemble. Once the gingerbread house has been assembled use your imagination to decorate. The possibilities are endless. Have fun!

~ Chef Wilkinson ~