Gingerbread Construction Tips

Using any recipe listed on the web sites below, please note some useful construction tips:

- Build your creation on a sturdy, transportable base such as wood, stiff plastic,
masonite, etc.
- To insure proper fit, check gingerbread pieces before assembling. If necessary, shave edges with a rasp (sold in hardware stores) or a sharp knife.
- Use support structures under your gingerbread as needed for stability.
- Allow egg white icing to dry for several minutes before attaching next piece of gingerbread onto your creation.
- Allow entire creation to dry prior to adding more icing and decorations

Egg White Icing – Your GLUE!

(makes 2 cups, you’ll probably need several batches)

6 egg whites
½ teaspoon cream of tartar
one 16 oz box of confectioners powdered sugar

In a large bowl combine all ingredients. Beat 7 minute with an electric mixer until smooth and thick…..A good test is when a knife blade drawn through the icing leaves a clean cut. Store in a tightly sealed container if you are not using it right away. Once applied to your gingerbread, it will harden solid.

More recipes on the web:

dinnercoop.cs.cmu.edu
gingerbreadlane.com
recipelink.com
creativeladiesministry.com

Or Google the words, “gingerbread houses” for many more useful links.