Easy Gingerbread House
Easy Gingerbread House
I know this is hard to believe, but we’ve never made a gingerbread house before. I’m not sure why, other than the fact that they look like tons of work. When I mentioned this to my friend, Macki, she said making them out of graham crackers is no trouble at all.
No trouble at all when Macki shows up at your house with bags and bags and bags of candy. Seriously. She dropped the candy at my house then scooted over to her kid’s soccer game. She said she’d be back in two hours and suggested we set the candy out in muffin tins.
Opening and sorting candy kept my kid busy for an entire hour while I got the rest of the stuff ready. His eyes were the size of saucers as he excitably described each and every candy in great detail.
Macki arrived shortly thereafter and got right to work assembling the house using royal icing. Her daughter totally knew the drill and was a great little helper.
Before we knew it the entire house was assembled. The kids were relentless in their attempts to eat candy at every turn. They would measure a long piece of candy against the house, announced they’d need it shorter and refuse to let us cut it down. Instead they would eat away at it until it was the exact size they desired.
Look at that concentration on my kid’s face while he decorates. He’s even more delicious than the candy.
Macki’s kid made this beautiful with everything perfectly placed and my kid’s house (1st pic above) is a candy EXPLOSION. A little someone has a BIG sweet tooth. Now for the details…
Easy Ginger Bread House
Prep Time: 10 mins
6 intact graham crackers
1 lb powdered sugar
2 pasteurized egg whites OR meringue powder
1/4 cup water
variety of candy
square piece of cardboard
pastry bag with round tip or plastic baggie or Kids Decorating Set
Cover your cardboard in aluminum foil and separate candy into muffin tins. Set up an assembly area with all the candy in muffin tins. Using your electric mixer blend together eggs whites (or meringue powder), sugar and water until it forms shiny and smooth ribbon like consistency. Transfer to a pastry bag (or ziploc with the end cut off). Place one graham cracker on a cutting board and use a serrated knife to saw off an angled line from the center of the long side to the center line of either side of the cracker to form a peak. (Resist the urge to cut, you should just gently saw). Repeat with one more cracker. This will form the front and back doors of your house. To assemble the house, pipe some frosting onto the aluminum covered cardboard and stand one piece of un-cut graham cracker up in the frosting. Pipe more frosting along the inside walls of your gingerbread house and attach a door piece to that frosting. Measure where the other wall of your house should go but putting it up against the other side of the door. Once you’ve found the correct position, add a line of frosting to the aluminum covered cardboard and to the inside part of the graham cracker and glue it all together. Three walls of your house should be up. Now add the fourth wall (remaining door) by piping frosting at the other end of the graham crackers and attach the door. Run a line of frosting at the top of each wall and attach your roof at an angle. Add frosting where the two parts of the roof come together. Reinforce all walls and the roof by piping in an extra layer of frosting. Let settle for 5 minutes pressing in to reinforce where needed. Once it’s stable, decorate!