We are moving!

This Community Forum for GingerbreadExchange is moving to the free Community Forum at www.gingerbreadbydesign.com.  We love the new technology platform and think you will too!

 

Prior forum posts and pictures will remain here, but all template availability will eventualy move to the template page at  www.gingerbreadbydesign.com.

 

Please continue to share pictures of your gingerbread creations at www.gingerbreadbydesign.com in the Shared Gallery (linked to your own Member Profile), or upload to a Gingerbread Album!  

 

Cool

2021 GBD Holiday Gingerbread-Smackdown

 

Visit www.gingerbreadbydesign.com for the upcoming 2021 Haunted Gingerbread-Smackdown and 2021 Holiday Gingerbread-Smackdown!  

 


Help Support Us

Help support Gingerbread Exchange!

 

 

100% of donations support 
forum hosting and creation of
more free templates
!

 

+- Forum Stats

Members
Total Members: 6375
Latest: gilliand
New This Month: 0
New This Week: 0
New Today: 0
Stats
Total Posts: 630
Total Topics: 371
Most Online Today: 25
Most Online Ever: 1594
(June 15, 2021, 11:52:06 pm)
Users Online
Members: 0
Guests: 4
Total: 4

Author Topic: internal support  (Read 1066 times)

Offline katepilki

  • Gingerbread Architect
  • *
  • Posts: 34
  • # of Thanks: 2
  • Location: Adelaide, South Australia
Re: internal support
« on: November 16, 2017, 07:55:07 pm »
I've never made something that tall and skinny - but when I made a lighthouse I used food-grade wood doweling rods that were drilled into the base to keep them firmly placed.  I have also used balsa wood that I covered with alfoil (for food protection) when I needed something wider than a doweling rod.  Balsa wood is light and firm so will give structural support without adding significant weight to your finished product.

I think the rice crispy treats would work a treat (;)) for structural integrity - BUT it will make your finished product quite heavy!

Let us know how you get along - would love the see pics of it when it's done.

 

Gingerbread Exchange Forum = 100% gingerbread, 100% of the time