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Gingerbread Houses

Gingerbread men need a home year round, and we'll show you how to make them!

Episode Description

Gingerbread houses aren’t just for Christmas anymore! In this episode, our host Dan DaRocha and Craig Kominiak, an experienced baker and sales consultant at Erika Record Baking Equipment discuss how to produce a traditional gingerbread house. They also dive into the decorating process and showcase how to make teddy bear shingles!

Metric Recipe

R

All Purpose Flour

139 oz.

R

Butter

60 oz.

R

Cinnamon

1.5 oz.

R

Coco Powder

2 oz.

R

Corn Syrup

12.5 oz.

R

Eggs

15 whole eggs

R

Ground Ginger

3.5 oz.

R

Molasses

40.5 oz.

R

Nutmeg

0.7 oz.

R

Salt

1.8 oz.

R

Sugar

44.5 oz.

Standard Recipe

R

All Purpose Flour

3.94 kg

R

Butter

1.7 kg

R

Cinnamon

42.5g

R

Coco Powder

57g

R

Corn Syrup

354g

R

Eggs

15 whole eggs

R

Ground Ginger

99g

R

Molasses

1.14 kg

R

Nutmeg

19g

R

Salt

51g

R

Sugar

1.26 kg

Methodology

Mixing

Using a planetary mixer, begin by creaming together butter and sugar. Once incorporated proceed to add wet ingredients followed by the dry ingredients. Mix until the dough is cohesive.

Chilling Dough

Chill dough overnight. This will help make the dough easier to shape when using both a stencil or mechanized method.

Forming Dough

After chilling the dough proceed to form the dough into gingerbread house shapes using either a manual (rolling out and stenciling) or mechanized (rotary cookie machine) method.

Bake

Baking may vary according to your production environment (factors include temperature, altitude, and humidity). In our facility, we baked at 350° F (176° C) for approximately 30 – 45 minutes.

Cooling

When removing from the oven, the cookie will be somewhat soft. However they will harden once cooled. Before assembling your gingerbread house structure, allow the cookies to cool at room temperature.

Assembling

Assemble the gingerbread house structure using royal icing. Start with the panels and work your way up to the roof.

Decorating

Creativity is key! Once the gingerbread house structure is assembled take some creative license to decorate. This includes themes, decorating supplies, piping, etc. In our case, we decided to create a spring themed house complete with teddy bear shingled roofs. You may choose to finish your piece by dusting with a bit of confectioner’s sugar. This will provide a snow like appearance and help hide any minor imperfections.

Enjoy

Enjoy your freshly baked and decorated gingerbread house!

About Erika Record Baking Equipment

Erika Record Baking Equipment has provided customers with exceptional bakery equipment solutions for both retail and wholesale industries for over 25 years. This includes bread & roll production systems, confectionery depositors, cookie machines, divider/rounders, makeup lines, mixers, ovens, sheeters, slicers and more! Conveniently located near New York City, we offer an experienced team composed of both industry professionals and bakers, as well as a full-service equipment showroom and test bakery. Our focus is to deliver exceptional equipment options, one-on-one consultations from our experienced team, and outstanding customer service.

Business Hours

We're here to serve you. Our business hours are Monday - Friday: 8:00AM - 5:00PM EST.

Featured Equipment

If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.

Varimixer V-Series

The V-Series Planetary Mixer


The Varmixer V-Series line of Planetary Mixers is finely crafted in Europe and offers an industry leading, robust planetary mixer in a variety of capacities. To learn more, click here.

Janssen K-Series Cookie Machine


The Janssen K-Series of Cookie Machines are perfect for processing short-dough type of cookies. This includes butter cookies and those with intricate designs and details.