I'm making some large (12"x20"x16") houses and have found that in
damp, rainy weather, the gingerbread pieces seem to absorb moisture
from the air and end up being soft. When I construct a house, the
pieces are exposed to the environment, and sometimes pieces start to
cave in. The recipe I'm using is AP flour, salt & spices mixed into
heated margarine, light corn syrup & brown sugar. Does any one have
any suggestions??
Thanks,
Pastry Gal

"Pastry Gal" > wrote in message
om...
> I'm making some large (12"x20"x16") houses and have found that in
> damp, rainy weather, the gingerbread pieces seem to absorb moisture
> from the air and end up being soft. When I construct a house, the
> pieces are exposed to the environment, and sometimes pieces start to
> cave in. The recipe I'm using is AP flour, salt & spices mixed into
> heated margarine, light corn syrup & brown sugar. Does any one have
> any suggestions??
> Thanks,
> Pastry Gal

Brown sugar attracts moisture. If you aren't going to eat the creations,
you could try sealing the pieces on all sides with a matt polyurethane.

or you could put it in a air proof box