Gingerbread Giant is a resource  to Gingineer            amazing projects with gingerbread!

Dawn

     Website is UNDER CONSTRUCTION.

Decorating your Gingerbread creation! You can use any candy you have.

Making Royal Icing!

Royal icing dries hard and keeps all your creations together!

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                       Available Patterns

 Letter from my daughter


All through my childhood and adolescence, every November I would be reminded that the holidays were on the way with the introduction of one single dinner debate; the forthcoming Christmas Gingerbread.Gingerbread has always been the single unifying element of Christmas, and came to represent the one thing we could always do as a family. Even if we couldn't be together Christmas morning,

I have always held on to our beloved tradition of wonderfully off beat cookie masterpieces.


This would start shortly after Thanksgiving, when my mom's excitement for Christmas was finally allowed to run rampant and we would brainstorm around the table over dinner. The first few years were relatively simple to come up with something different, but as the years got on this task became more daunting. As such, we began to move away from traditional Gingerbread houses into less explored territory. Slowly at first, we built Gingerbread Doghouse the year we

got a puppy. After this, we enthusiastically encouraged to think out side the box,

at which point our dinner discussions became much livelier. "Jack in the box" one of us exclaim, followed by "Pirate ship!" "Train" No, no wait, COMPUTER"...and after much discussion, usually over the entire month, we would come to some consensus amongst the family about what strange thing we would build and decorate that year, proudly displayed by the Christmas tree all December.

Over the years all these seemingly impossible ideas have found existence in delicious cookie form, to the delight of our family, friends, & neighbours. Every year we would have one night when we can all sit down together surrounded by an assortment of little candies and icing bags. We pass along the different varieties and brag about decorations as we all enter adulthood. Every year I look forward to those few hours huddled around that year's gingerbread house ( I use that term house very loosely ) when we can laugh and share some truly quality time together.After all these years, our gingerbread photo album carries with it more happy memories than the soon forgotten Christmas morning toys. I am truly grateful to have such strong sentiments and traditions to hold on to now that I am a young adult, and look forward to sharing this tradition with the world.     Erika



           Candy!

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 There are so many candies to use to decorate Gingerbread creations. Pictured here, are a few of the standard candy we use.

 I like to buy small quantities of lots of shapes & colours.


1. Hard candies

2. Sanding sugar

3. Jimmies

4. Licorice 

5. Candy beads

6. Sugar candy shapes

7. Jelly candies & mints


                        Making Gingerbread!


     Gingerbreadgiant Gingerbread recipe


     Making Gingerbreadgiant dough


Ingredients required:
1 ½ cup molasses
1 ½ cup whipping cream
2 cup dark brown sugar
8 cups flour
2 TBSP ground ginger OR 4 TBSP fresh pressed ginger
1 TBSP cinnamon
1 tsp cloves
grated peel of ½ of a lemon
2 TBSP Baking soda



Mixing the dough.


Combine in mixer bowl or Large bowl the following ingredients:


Mixture A: Wet ingredients
Molasses
Whipping cream
Brown sugar


Mix for 3 to 4 minutes on low speed.


~ In separate bowl combine the dry ingredients
Mixture B: Dry ingredients
Flour
ginger
Cinnamon
Cloves
Lemon peel
Baking soda


Add 1 cup at a time of mixture B to mixture A. Mix well.
Repeat until all Mixture B is incorporated to Mixture A.


Gingerbreadgiant tip:
~ The dough becomes stiff and hard to mix when the last cup of mixture B is added to mixture A. You can put the entire mixture on the counter and knead remainder by hand.


Make a big log with all the Gingerbread dough.

Cut the log into 5 equal discs.







Lightly coat each of the Gingerbread dough discs in flour.








Lightly coat all sides of the discs of Gingerbread dough.






Store the discs of Gingerbread in the refrigerator.






  How to cut out the Gingerbread giant patterns



~ Print the patterns from the PDF file.


~ Using a glue stick or washable white glue, glue pages directly onto poster board.


~ Allow to dry and Cut out all the pieces.


~ PLEASE Use extreme caution when

using sharp scissors or exacto knifes to cut out interior sections that need to be removed.
   

    ~~~Adult supervision is advised~~~

   Wearing an apron is a good habit!  













~ When you start your project and begin to roll out the gingerbread it is VERY IMPORTANT the balance of the dough is covered with plastic wrap or kept in a plastic bag. This will keep it from drying out.


~ Take a large ball of dough onto the floured counter.
Use plenty of flour to keep the dough from sticking to the rolling pin.
~ Keep moving the dough and flipping over to keep it from sticking to the counter. Keep sprinkling the counter with flour.~ Roll out the dough to approximately 1/8 inch thickness.

       

       Here are some creations

        we made over the years 

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2019

     All the gingerbread creations start with a thin cardboard template.

If you can make it from cardboard..you can Gingineer with Gingerbread!

            There are really no rules, except gravity , of course!

 Dawn has used this Gingerbread recipe since 1981


~ Arrange some of the patterns on the rolled out dough.








Press down with one hand while you cut around the edge of the pattern with a small paring knife. Adult supervision is recommended.


Slide the poster board pattern cut out under the piece of dough. This will make it easier to transfer to the baking sheet.

Separate the balance of the dough from the pattern you have cut away.

~ Use the pattern cutout to line up the pattern again on the baking sheet.


This is a very important step.
It is crucial to bake the pieces EXACTLY as the pattern cut out looks


Slight variations in the pattern will effect the outcome of the creation.


         Cutting out Gingerbread

  Baking the Gingerbread


Bake gingerbread pieces in a PREHEATED 350 degree oven.


Use non-stick bake ware for best results. There is usually enough flour on the dough to prevent the pieces from sticking to the pan. It is important to let the pieces cool before removing them from the baking sheet.


~ Large pieces need to be baked for approximately 10 to 12 minutes.


~ Smaller pieces need to be baked for approximately 8 to 9 minutes.


~ Really small pieces need to be baked for approximately 5 minutes.


        General sizing


large piece: anything bigger than a adult hand.


Small Piece: anything smaller than a adult hand.


Really small piece: anything the size of an adults finger or smaller.


                PLEASE NOTE:

This is a general formula of size.
Some experimenting will be required for each creation.


    VERY IMPORTANT


Cool gingerbread for a few minutes on the baking sheet before removing.


Gently jiggle the piece free from the pan, if needed, using a metal butcher block scraper. 


Place baked pieces to finish cooling on paper towels on the counter or flat surface.


      ANOTHER IMPORTANT STEP


~ After the gingerbread has cooled, use a pastry chef to dust off excess flour from both sides of the gingerbread.

        BEFORE YOU BAKE YOUR GINGERBREAD

                     VERY IMPORTANT STEP



~ Every pattern includes an overall length of the creation.


Make a base for the gingerbread creation that is at least two inches bigger.


These are some commonly used bases.


~ The left over dough, roll out to make a base of gingerbread.


~ Stiff Cardboard covered with wrapping paper or tinfoil can be used for smaller projects.


~ Wood planks or pieces for larger projects to give them a strong foundation. Cover with wrapping paper, tinfoil or a thin layer royal icing.


~ Old wooden cutting board covered in wrapping paper or tinfoil.


~ Trophy centres have plaques in several sizes. These would not need to be covered.


Follow the pictorial for the assembly of your specific Gingerbread Giant creation.


Patience is required for all gingerbread assembly.


When assembling these creations they may require several steps.


DO NOT RUSH! Often there are several sections that need to “set” before final assembly.


Use cans of food, empty egg cartons, Styrofoam blocks, boxed cake mixes, paper towel tubes or anything around the house to help prop up edges and act as an extra set of hands. This process is a bit of a balancing act.


IMPORTANT
Cover ALL surfaces of your “props” with wax paper so the icing will not stick to them.


        Traditional royal icing recipe


This icing dry very hard and will last for weeks.


Royal icing recipe


3 egg whites at room temperature
1 tsp of cream of tartar
4 cups of icing sugar.


Beat egg whites with a mixer to stiff constancy.
Add icing sugar & cream of tartar.
mix until thick and smooth


~ Use the pattern cutout to line up the pattern again on the baking sheet.


This is a very important step.


It is crucial to bake the pieces EXACTLY as the pattern cut out looks.


Slight variations in the pattern will effect the outcome of the creation.

                                                  The assembly of your Gingerbread creation

           VERY  IMPORTANT!!

              MAKING A BASE

     ANOTHER IMPORTANT STEP

         Making the patterns

                         IMPORTANT

                    BEFORE YOU START,

 READ THROUGH ALL THE INSTRUCTIONS!