The Omni Grove Park Inn hosts the National Gingerbread Competition each year and you could be a contender with this recipe and these tips.
Gingerbread Ingredients
- 1 lb. Margarine
- 12 oz. Brown Sugar
- 1 lb. Molasses
- 3 lbs. 8oz. All Purpose Flour
- 1 Tbs + 1 tsp Cinnamon
- 1 Tbs + 1 tsp Ground Ginger
- 1 tsp. Ground Cloves
- 2 tsp Salt
- 11 oz. Cold Water
Method
- Cream margarine, brown sugar, spices and salt until light and fluffy.
- Add and blend molasses.
- Add flour and mix to combine.
- Add cold water and blend.
- Refrigerate to set.
- Bake at 350°F until done. (Approximately 15-20 minutes)
Royal Icing Ingredients
- 1 lb. Powdered Sugar
- 2 Egg Whites
- 1 tsp. Cream of Tartar
Method
- Add egg whites to sugar and cream of tartar.
- Beat on high for 3-5 minutes until snow-white and fluffy.
- Keep covered with a damp towel to retain moisture and avoid hardening.
Royal Icing is the best choice for assembling and decorating gingerbread house. Most other icings contain shortening or butter that will eventually soak into the gingerbread and could cause your house to soften and collapse.
Marzipan Ingredients
- 2 lbs. Almond Paste
- ½ cup Light Corn Syrup
- 2 lbs. Sifted Powered Sugar
Marzipan is an edible clay-like substance that can be rolled, pressed, and molded into creative shapes for garnishments, people, packages, creatures, etc.
Pastillage Ingredients
- 1 oz. Gelatin
- 8 oz. Water
- 5 lbs. Confectioner's Sugar
Method
- Head together the gelatin and water until dissolved.
- Add confectioner's sugar.
- Keep covered with a wet towel.
Pastillage, similar to stiff putty, is sometimes referred to as gum paste. Pestillage is rolled fondant without any of the softening ingredients (glycerin, corn starch, or shortening). It dries bone-dry and crusts more quickly than fondant.
