Baking with kids can be fun—but sometimes the kids (and moms!) just want to skip all the steps and get to the icing! Enter Gingerbread Houses—it’s all about the icing, sweet decorations, sticky fingers, and great memories.
Kids from all over momstown have been covered in Royal Icing, with red and green fingers from sprinkles and half sucked jelly beans. Grab the piping bag and get inspired by the many ways momstown has been decorating this holiday.
Gingerbread houses without the gingerbread.
Check out these model homes. Substitute graham crackers and get building. Easy to work with, and no baking required!
Go beyond the house—build a whole winter scene.
momstown Oakville kids added marshmallow snowmen, cereal walkways, and icing snow to their house designs. Landscaping is pretty important, after all!
Go Pre-fab for a quick closing!
Pre-built houses are a great way to leave the baking to someone else and just enjoy the fun of decorating. momstown Barrie made some great creations – I think there’s some engineering teamwork at play here too!
Generate some friendly (adult) competition
In momstown Burlington, the adults weren’t just helpers – they were competitors! They made a gingerbread town—all made by some determined and creative mamas!
Beyond the Houses
Gingerbread is adaptable and a great way to incorporate other traditions. We love this company that creates Gingerbread Menorahs for those who celebrate Hanukkah and especially for multi-faith families.
Make sure you've got the right masonry materials
Here's the Royal Icing momstown Winnipeg recipe used. You need to use this type of stiff icing in order to keep the pieces of the house together.
2 large egg whites
2 2/3 cup powdered sugar, divided
Whisk together the egg whites and 1 1/3 cups of the powdered sugar until smooth.
Add the remaining 1 1/3 cups of powdered sugar to the mixture. Beat on high speed until the icing holds stiff peaks. Add more powdered sugar if needed, until stiff peaks form. Place a dampened clean towel over the bowl of royal icing to prevent it from drying out while you work with it.
Once you are ready to use it, fill a pastry bag (or ziploc bag with the tip cut off).
Enjoy decorating (and eating) your creations!
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