Chef Toni's Tips for Preparing the Perfect Gingerbread House
Tips for making a well-constructed, decorative and delicious gingerbread house.
Dec. 22, 2010 — -- Have you ever tried to make a gingerbread house and ended up with a mess? Chef Toni Lynn Dickinson explains how to avoid the most common mistakes, so that your gingerbread house comes out a success.
Top 15 Tips for Gingerbread House Success
1. If you want very flat gingerbread, eliminate chemical leaveners, such as baking powder and baking soda.
2. Roll dough on well-floured parchment paper. Place a cutting board or wooden board underneath the paper.
3. Chill the dough before you cut out any designs or shapes. Always handle cold dough before baking.
4. Use an exactor knife or different shaped cutters to cut out designs and shapes.
5. Bake in a low oven (275° F) to reduce the possibility of air bubbles.
CLICK HERE for a Gingerbread House recipe
6. Cut, sand or file any uneven pieces gently.
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