Bakers share their top pro-tips to help you build the best gingerbread house from scratch.
Before you begin slicing away at your dough, David suggests grabbing a sturdy stencil and planning out the design out first. After all, every home—gingerbread included—begins with a good architect!
Nope, you're not ready to pop the dough into the oven just yet! According to David, you have to stick the cut pieces in the fridge to chill in order to get the best results. Check on the dough after a minimum of two hours. However, if necessary, you can leave your dough in theWe know it might be tempting to pop the pieces out of the oven as soon as your timer goes off, but patience will definitely come in handy here because you don't want underbaked gingerbread.
If you want to trim the pieces after baking, this is your best chance to do it."Do so immediately when they come out of the oven so that they don't break," David says."If the pieces are too soft, you can put them in a low-temperature oven and let them dry out a little longer."If the edges come out uneven after baking, use a microplane to shave them down if needed, David says.
"And don't worry if icing dries up and gets hard on surfaces. Simply soak in water or cover with a damp rag and it will soften and dissolve," Short says.Ideally, you'll want to decorate the gingerbread pieces while laying flat, and let the icing dry before assembling your house, according to Short. That way, you don't risk smudging the piping and knocking down gumballs.
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