3. Recent Posts

Gingerbread-By-Design

Gingerbread-Exchange is being archived. 

Please visit www.gingerbreadbydesign.com for all gingerbread activity!

Recent Posts

Pages: 1 ... 3 4 [5] 6 7 ... 10
41
...for building and creating gingerbread / Re: GBD Construction Gingerbread Dough
« Last post by esolomon on November 03, 2019, 01:40:12 pm »
My pieces all came out so brittle...i dont know what happened! I followwd the instructions but many of the pieces broke already. What could be going on??
42
...for building and creating gingerbread / Re: Ginger Art's Construction Grade Gingerbread Dough
« Last post by GingerbreadExchange on November 02, 2019, 04:32:36 pm »
Hi @granny24, I've never made this recipe, but my GBD Construction Grade dough (listed on this site) uses 4 1/2 cups of flour and makes approximately 242 square inches of dough rolled at 1/4” thick.  So I'm guessing with this recipe using 5 cups flour, the square inches of rolled dough will be greater. 

You will need to calculate the square inches of your template to obtain an estimate number of batches of dough needed.  However, the free templates on this site indicate how many batches of GBD Construction Grade dough are required for each template.

Hope this helps.

Loreta


43
...for building and creating gingerbread / Re: Freezing Ginger Art's Construction Grade Gingerbread Dough?
« Last post by granny24 on November 02, 2019, 03:57:54 pm »
Approximately how much dough does this recipe make? Can this dough be frozen and if it can, how long?
I hate using a bunch of dishes to make a batch of dough so when I saw your recipe and it said "mix everything in kitchenmaid mixer" I threw my old recipe away. Thanks
44
...for building and creating gingerbread / Re: GBD Construction Gingerbread Dough
« Last post by esolomon on October 26, 2019, 07:53:38 pm »
Thank you so much!
45
...for building and creating gingerbread / Re: GBD Construction Gingerbread Dough
« Last post by GingerbreadExchange on October 26, 2019, 07:09:32 pm »
@esolomon yes the dough can kept in the fridge. Make sure to wrap to keep from drying out. A ziplock bag works great. I try to make all my dough at one time, and store in ziplock bags until I need it.  You may want to zap in the microwave for a few seconds to make it easier to roll. When chilled, the dough is very firm and difficult to roll. Hope this helps!
46
...for building and creating gingerbread / Re: GBD Construction Gingerbread Dough
« Last post by esolomon on October 26, 2019, 12:28:27 pm »
Can this dough be frozen or kept in the fridge until ready to use?
47
...using other recipes for gingerbread (pastillage, rice cereal, modeling chocolate, edible fabric, etc)) / How to make Edible Fabric (video by Verity Wood)
« Last post by GingerbreadExchange on October 25, 2019, 12:49:29 pm »
This video by Verity Wood provides instructions on how to make three different types of edible fabric.

https://youtu.be/0__GGyTCGtk

48
...using other recipes for gingerbread (pastillage, rice cereal, modeling chocolate, edible fabric, etc)) / How to make GOLD Edible Fabric (video by Kate Sullivan)
« Last post by GingerbreadExchange on October 25, 2019, 12:43:10 pm »
This video by Kate Sullivan, provides instructions on how to make GOLD edible fabric!

https://youtu.be/feICXzdIGsw
49
...using other recipes for gingerbread (pastillage, rice cereal, modeling chocolate, edible fabric, etc)) / How to make Edible Fabric (by CakePower)
« Last post by GingerbreadExchange on October 25, 2019, 12:41:36 pm »
This website provides instructions to make Edible Fabric!  I really want to find a use for this on a gingerbread display, because this just seems way too cool!

https://cakepower.blogspot.com/2018/07/diy-how-to-make-edible-fabric.html

50
...for building and creating gingerbread / Re: GBD Construction Gingerbread Dough
« Last post by GingerbreadExchange on October 19, 2019, 07:42:18 pm »
@KDB - well, that would help, wouldn't it?   ;)

Bake gingerbread pieces at 350 F (176 C), for 15-30 minutes or until pieces are firm and light brown around the edges.

I also updated the recipe, as well as the downloadable attachment.

I don't know what I was thinking - thanks for bringing this to my attention.  ;D
Pages: 1 ... 3 4 [5] 6 7 ... 10
Gingerbread Exchange Forum = 100% gingerbread, 100% of the time