With extra time spent in the kitchen to satisfy sweet teeth, winter is the perfect time to hone our edible architectural skills and build gingerbread houses, Mona Bever, owner of Under the Sun Bakery in Frankton, said.
A cake decorator, Bever has led gingerbread house workshops at Minnetrista in October and November.
The first gingerbread demonstration series began in late October, which included a gingerbread house contest Dec. 1, Minnetrista lead educator Stephanie Dilk said.
Visitors to Minnetrista can participate in a final workshop led by a local culinary expert 1 p.m. to 3 p.m. Saturday.
Although the registration deadline has already passed, 20 gingerbread kits will be on-hand on a first come, first serve basis if space is available.
Bever can't recall how many gingerbread houses she's made in the past two months. She said the first and most important step is to find a good recipe and to bake the dough long enough.
"The color of dough varies with the type of molasses you use," she said. "To create deeper browns, add a few drops of red food coloring to dough before baking."
Bever also suggested working in low humidity, rolling dough on a flat surface and cutting out doors and windows before putting them into the oven.
After separate pieces have cooled, frosted facades can be constructed and anything from fruit roll ups and gum drops to hard chocolate candies and peppermint sticks can be attached with frosting.
In addition to an egg white-based frosting - stronger than regular, store-bought icing - for bonding separate pieces of the house together, fondant, a clay-like frosting, is another option for putting on the final touches.
However, creating gingerbread houses is not an exact science and is more about spending time with family and friends, Bever said.
"Don't get discouraged if shapes don't line up," she said. "There are no rights or wrongs - be creative and improvise."
Recipes used at workshops:
The first recipe makes an extremely strong baked piece that holds up very well in construction. It is especially nice for large pieces. Once it is cool, it can only be shaped further with a rasp, file or sandpaper.
GINGERBREAD HOUSE RECIPE
6 -+ c. all-purpose flour 1 -+ c. light corn syrup1 Tbsp. ground cinnamon 1 -+ c. packed light brown sugar 1 -+ tsp. ground ginger 1 c. margarine or butter-+ tsp. salt
In large bowl, stir together flour, salt, cinnamon and ginger. In a 2 qt. saucepan, stir together corn syrup, brown sugar and margarine until blended. Cook over medium heat, stirring constantly until butter is melted. Stir into the flour mixture until well blended and let cool.
Bake at 350F for 15 minutes
ROYAL ICING
1 lb. powdered sugar Note: 1 egg white = 1 oz.3 egg whites at room temperature2 tsp. cream of tarter
Combine all ingredients in large mixing bowl. Mix at low speed until sugar is moistened. Then beat at high speed for 7 to 10 minutes. A knife drawn through the mixture should leave a path. Yields 2 cups of icing.
Icing dries very quickly. Keep icing bowl covered with a damp cloth.
Read More
Three Air Jam teams take home the win
October 12, 2012Nineteen teams shimmied, shook and flipped for a sold out John R. Emens Auditorium on Thursday night during the 25th annual Air Jam.
Bill Clinton Speaks at North Central High School
October 12, 2012Former President's Speech Could Have Effect on State Senate Race
