-L. wrote:
> 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.

Yep. Same as our approach. And then we actually eat it. With a little
help from our friends.

> I make Gingerbread trees as well,
> using layers of cookies cut out with a cookie cutter.

I conspired with my daughter to make an Eiffel Tower out of gingerbread
so she could suck up to her French teacher. 18 inches tall and very
cool-looking. Had to invent the technology and it'll be in the book <LOL>...

How do you do the trees? Stacked cookies? How many? How thick? Shaped
like what?

Pastorio