Bob (this one) wrote:
> What has been your experience with building gingerbread houses or
> anything else? Do you have different formulations for different
> applications? Have you ever combined gingerbread with other bakings for
> constructions - cookies or other sheets of baked materials? What are
> your criteria for thickness of the gingerbread - thin for short, thick
> for tall?
>
> Have you used any variants of royal icing or something else to hold them
> together, assuming that the entire thing needs to be edible?
>
> Pastorio

I have only made them from scratch a few times. I think my thickness
was around 1/5 of an inch, and I used royal icing to stick them
together. I make additional bars to support the walls on the bottom
insideedges. The house was about 10 inches tall, I think (drew the
template on paper and cut the wall and roof shapes by hand.) I cure
the assembeled house overnight and then decorate it. I am of the
school that thinks it should be all edible, and I use a variety of
candies and decorations to do so. I make Gingerbread trees as well,
using layers of cookies cut out with a cookie cutter.

-L.