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Gingerbread-By-Design

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Recent Posts

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31
...using other recipes for gingerbread (pastillage, rice cereal, modeling chocolate, edible fabric, etc)) / How to make Ginger-Clay (by The Craft Crib)
« Last post by GingerbreadExchange on December 06, 2019, 05:25:26 pm »
The Craft Crib shares her recipe and step-by-step instructions on how to make and use Ginger Clay.

https://thecraftcrib.com/ginger-clay-recipe/
32
...decorating "how-to" (ideas, tips, suggestions...) / How to sculpt faces (by The Craft Crib)
« Last post by GingerbreadExchange on December 06, 2019, 05:21:56 pm »
Great step-by-step instructions from The Craft Crib for sculpting faces.

https://thecraftcrib.com/sculpting-faces/
33
...decorating "how-to" (ideas, tips, suggestions...) / How to build a gingerbread nutcracker - step-by-step instructions by The Craft Crib
« Last post by GingerbreadExchange on December 06, 2019, 05:20:48 pm »
This website (blog) by The Craft Crib provides step-by-step instructions on creating a gingerbread nutcracker!  Super cute!

https://thecraftcrib.com/gingerbread-nutcracker/

34
Gingerbread Q & A / Re: Family gingerbread competition tradition
« Last post by GingerbreadExchange on December 05, 2019, 04:53:06 pm »
I don't have a template for the Disney "Up" house, but this fun video may provide decorating ideas?

https://www.youtube.com/watch?v=EYxF9x3Uj7o
35
Gingerbread Q & A / Re: Help me create this shape out of gingerbread...
« Last post by GingerbreadExchange on December 05, 2019, 04:50:21 pm »
Wow!  What a great shape try and recreate in gingerbread!

I think I'd create/bake the disc shape (flat and round) and the bowl shape separately, and then try to combine after they are baked.  Perhaps create the two shapes, bake, glue together, and then drape the entire shape with another piece of rolled gingerbread clay, to try and achieve the look of one piece?

Loreta
36
Gingerbread Q & A / Family gingerbread competition tradition
« Last post by Fourgrants on November 25, 2019, 10:45:48 pm »
Hey everyone!
I am so excited about this group!!

Every Christmas, everyone in my family participates in our annual gingerbread “house” competition! This is our 3rd year, so I’m still learning the ins and outs :)

This year, I have decided to go solo and would love nothing more than to create the house from Disney’s Up.

Does anyone have advice, tips, templates, decoration suggestions, etc?

Thanks!!!
37
Gingerbread Q & A / Help me create this shape out of gingerbread...
« Last post by ItsLiv on November 19, 2019, 07:35:15 pm »
This might seem a little ambitious, but I really love to push myself each year with challenging gingerbread shapes. I decided that I want to try to recreate a fountain that I love in my city. I'm stumped on how I could create the main bowl of the fountain out of gingerbread. It's not just a bowl shape, but has curves and lips to it.

Ideas I have so far are draping dough over a vintage bowl and baking to achieve the shape. Let me know if you have any other suggestions!

38
...using other recipes for gingerbread (pastillage, rice cereal, modeling chocolate, edible fabric, etc)) / Re: How to make Edible Fabric
« Last post by Ginger Art on November 13, 2019, 04:13:05 pm »
Thanks for sharing! I used this for a bedspread, curtains and table cloth on my open roof "elves in the kitchen" gingerbread house about 5 or 6 years ago. It does work great! And light blue dusted with pearl luster dust makes a nice ice skating rink...lol
39
...for building and creating gingerbread / Re: GBD Construction Gingerbread Dough
« Last post by esolomon on November 04, 2019, 10:45:51 pm »
I don't think so - I tried several times and several batches.  Very weird, but many of them broke.  I tried to re-do the roof pieces with no luck :(  They looked about the right thickness...and seemed about the right color?  Could our dry air have something to do with it?  I've never had this happen...
40
...for building and creating gingerbread / Re: GBD Construction Gingerbread Dough
« Last post by GingerbreadExchange on November 04, 2019, 09:26:02 am »
@esolomon - I have some sample pieces that I baked last winter, and they are still rock hard.  They were rolled 1/4" thick (I use slats of wood to make sure I get a uniform thickness).

Did you roll the pieces too thin, or over-bake?

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