![]() ![]() “Lightly place template directly on the rolled-out dough. Use templates: Beddall’s book provides exact templates you can trace to make the required walls, roofs, doors and more. “Doing this makes it impossible to roll out the dough any thinner than strips, and ensures the dough is a consistent thickness from one side to the other.” 5. Use thickness guides: “I place two strips of Plexiglass on each side of my parchment paper, underneath my rolling pin,” says Beddall. “Once the dough is rolled out, shapes are cut directly on the parchment, so that when the excess dough is removed, the entire sheet can be lifted up at once and transferred to the baking tray.” 4. Parchment paper is key: “After much trial and error, I’ve discovered that rolling the dough between two sheets of parchment paper is by far the most effective method,” says Beddall. ![]() “In fact it rolls out easier and bakes up more smoothly when it’s freshly mixed.” 3. No need to refrigerate dough: While many gingerbread doughs need to be refrigerated before rolling, Beddall’s doesn’t. “Weighing your ingredients ensures that you measure the exact amounts every time.” 2. Weigh key ingredients: “I recommend using a kitchen scale to measure your flour, sugar, shortening and molasses,” says Beddall. Master the rules of baking then, you can break themġ.Fun and festive Halloween recipes: Spicy graham caramel apples.Article content Recommended from Editorial ![]() This advertisement has not loaded yet, but your article continues below. “If the icing isn’t given ample time to dry between steps, it can lead to the dreaded collapse.” You can make a gingerbread house from start to finish in just one day: A gingerbread house, or any other kind of three-dimensional structure, should be made over at least two days, sometimes three,” says Beddall. “Thinner, lighter walls are easier to handle and less prone to collapse, and if you use the right consistency of royal icing, you don’t need much to hold it all together.” 4. To build a house that won’t collapse, you need to roll your gingerbread very thickly and use a ton of icing to glue it all together: “Wrong on both counts!” says Beddall. “I’ve always gotten rave reviews and I know you will too.” 3. Gingerbread houses might look pretty, but they taste awful and you risk breaking a tooth: “My recipe is delicious and crisp, not too heavy, yet strong enough to use,” says Beddall. Building a gingerbread structure is difficult: “Once you’ve mastered the basic principles of construction, and practised the simple piping and decorating techniques, you’ll be able to create easy and more complex projects,” says Beddall. But that’s OK - they can be for the next book.” Julie Oliverġ. I’ve also got a gluten-free gingerbread recipe - you can’t even tell the difference - and so many more ideas I’d like to do. “Most people don’t think about gingerbread until closer to Christmas, but I’m hoping to show projects that are good year round. Far from exhausting her enthusiasm, she is burbling over with more ideas. She’s lost count, but figures she has made at least 50 to 60 different gingerbread houses since winning the contests five years ago, selling them for $20 to $200. “In many, many hours of spent testing gingerbread techniques in my own kitchen, I’ve learned what methods work best,” says Beddall, who says she takes from three to 40 hours to make a gingerbread house, depending on the size and complexity. ![]() Her glossy new book was published by a New York-based company, but Beddall not only designed and baked the 16 gingerbread creations in the book, she took all 226 photographs, did the writing (she also studied journalism), and even designed the step-by-step layout, which shows everything from the recommended icing tips and baking pans to the range of colours of “doneness” as gingerbread bakes. “As soon as I graduated, I was hired to teach (how to make) gum paste flowers and it’s just gone from there,” says Beddall, who will be teaching two sold-out weekend gingerbread courses before Christmas in addition to her regular duties teaching at the college.
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