Doing this beautiful Gingerhaus from Sur la Table has become our Christmas tradition – just one more project in a long Thanksgiving weekend of cooking and decorating. It’s really fun, especially when you remember to do these – they don’t give a lot of help in the instructions.
Use this royal frosting recipe instead – so much softer and easier to use, but still hardens beautifully. I recommend making at least TWO BATCHES of this for the whole house and yard. You may want to use the royal icing mix included in the kit just for the snow on the cardboard platform.
The walls are easier to decorate before assembling so you can lay them flat while you decorate, but then wait to put the roof on.
Don’t forget to save the door insert (which looks just like the window inserts that you punch out and throw away) so you can bake a gingerbread door.
Don’t forget NOT to roll the tabs into the gingerbread; those stay gingerbread-free so you can fold them and stick them in the slots in the frame.
Make sure you Ziploc any remaining royal icing if you’re taking a break so it doesn’t get hard. Cover the mixing bowl with a damp cloth for any frosting you haven’t been able to fit in your bag yet.
Buy some glitter beforehand to decorate the gingerbread man/woman/tree for the front yard (see picture).
Cut a hole in the back lower corner of the Gingerhaus frame (before attaching your gingerbread pieces) to let the cord go through so you can have a bunch of Christmas lights inside to shine through the mylar in the windows. Make sure you figure out where the corresponding hole should be on the gingerbread frame. Keep your Christmas lights bundled as they come in the box – it’s neater and easier to maneuver inside the finished Gingerhaus.
Don’t do the yard in frosting till you have your lights situated as you like.