Gingerbread Log Cabin Part 1
GINGER BREAD LOG CABIN PART 1 Plan on taking at least 3 days for this project. Day one - baking of pieces Day two- assembly of house (morning sides, gables and porch supports followed by 3-4 hours of drying and then the roof and porch in the evening) Let dry overnight. Day three- chimney assembly and decoration of rest of house. Let dry several hours more before transporting. Pattern pieces: Roof: 12.5 x 6.7 inches (31.8 x 17.1 cm) Cut and bake 2 of these Porch roof and floor: each 12.5 x 4 inches (31.8 x 10.2 cm) Cut and bake 2 of these Chimney sides: 9 x 1 inches (22.9 x 2.5 cm) cut and bake 2 of these Chimney tops 3 x 1 inches (7.6 x 2.5 cm) cut and bake 2 of these Chimney front: make grid squares 1 inch (2.5cm) x 1 inch on bristol board and use photo in video as a guide and draw pattern on corresponding square on paper. Cut and bake one of these. Gables: 9x6x6 inch triangle (22.9x15.2x15.2 cm) Door: 4x2 1/2 Inches (10.2x 6.4 cm) cut and bake one of these Window: 3x2 1/2 inches ( 7.6 x 6.cm) cut and bake 2 of these Notch template: A rectangle 1 inch x 2 1/4 inches with a notch cut out 7/16" deep by 1 inch wide, centered on one side of rectangle (5/8 " from ends). Gingerbread Dough Recipe: (You will need 3 batches of this dough) 1 cup shortening 1 cup granulated sugar 2 eggs 3/4 cups fancy molasses 1/2 cups blackstrap or cooking molasses (I used 1 1/4 fancy for both molasses because I couldn't find blackstrap molasses here) 6 1/4 cups all purpose flour 2 tsp ginger 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1tsp ground cloves Cream together sugar and shortening, beat in eggs one at a time. Add molasses and blend well. In another bowl mix together flour, salt and spices. Blend dry ingredients a little at a time into the wet mixture until a dough forms. Using hands if necessary form a dough ball, divide into two equal portions. Wrap dough in plastic wrap or put into plastic bags and refrigerate for at least two hours. Royal icing: (you will need 2 or 3 batches of this depending how much you use) 1/2 cup water 1/4 cup meringue powder 4 2/3 cups icing (powdered) sugar Beat water with meringue powder until foamy about 4 minutes Beat in icing sugar one cup at a time, beat until very stiff peaks form when beaters are lifted about 4 minutes. Cover with damp towel to prevent drying out. (can be refrigerated and made ahead for up to one day, mix well before using) NOTE: If you find that your roof and porch pieces are soft in the center on the bottom side after they have cooled. I suggest putting them back in the oven for an additional 10-15 minutes or so until they are a darker brown and very crisp. I have had gingerbread houses collapses because of underbaking of roof pieces. Let all pieces cool thoroughly. I let mine sit out overnight on racks to cool and dry. There is a character limit in the description box. Full written instructions and the photo of the chimney template are here: yoyomax12.weebly.com/gingerbread-log-house-full-instructions.html
