Ever since I can remember, we made gingerbread houses at the start of the Christmas season. My mom made each child a full size house from scratch and the kids jumped in to decorate adding their own personal touches (usually with as much candy as it would possibly hold). 35+ years ago, it started with just a few houses and slowly grew. It grew to 23+ houses annually. Say what?!?! Yep! She now makes enough large houses to decorate some for friends, send “kits” for friends to decorate houses with their children or grandchildren, and has a Gingerbread House Decorating Party for her side of the family. My kids gladly carry on the tradition of decorating every year. When she announced this year that she will only be putting together a couple houses for her grand kids next year (b/c let’s face it: 30+ years is a long time to be making so many gingerbread houses), my cousins were pretty upset. They decided that next year, they will carry on the more recent tradition of the Gingerbread House Decorating Party. Gotta say, I’ll miss the comedy of the guest bedroom being covered in 100+ Gingerbread house sides! On the plus side, my brother will again have somewhere to sleep.
Last year, I came across these absolutely adorable Gingerbread House Cup Sitters. I mean seriously! How insanely cute are they!?!? It took me awhile to track down the original creator. Once I did, I emailed and Caketime gladly permitted us to share these bits of adorableness with you. You can grab the recipe they used here and the pattern for the mini houses here. Thanks, Caketime!
Images owned by Caketime.blox.pl & shared with permission
- 3 cups all-purpose flour
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 cup solid vegetable shortening
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 teaspoon ground ginger
- 3/4 cup molasses
- 1 teaspoon ground cinnamon
- 1 egg , beaten
- 1/2 teaspoon ground nutmeg
Preheat oven to 325ºF. Spray baking sheet or lightly spray one side of Wilton Gingerbread Mold Pan with vegetable pan spray with flour; wipe excess out with paper towel.
In large bowl, combine flour, baking soda, salt and spices. In large saucepan, melt shortening; cool slightly. Stir in sugar, molasses and egg; mix well. Add 2 cups flour mixture; mix well. Turn mixture onto lightly-floured surface. Knead in remaining flour mixture by hand. Add additional flour, if necessary, to make firm dough. Roll out and cut into desired pieces (dimensions coming soon) or press into prepared pan.
Bake 20-23 minutes or until lightly browned at edges. Cool in pan 20 minutes; remove from pan and cool completely.
Cool pan completely. Repeat baking with remaining dough until all house pieces have been made. Cool gingerbread pieces completely before assembling house.
- 3 tablespoons Meringue Powder (non-meringue powder recipe coming soon!)
- 4 cups (about 1 lb.) confectioners’ sugar
- 5 tablespoons warm water
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
About 3 cups of icing.
Disclaimer: Mini Gingerbread House Cup Sitters and images are owned by Cake Time and used with permission. All opinions expressed are those of the writer and not influenced by companies or products mentioned within. This website is not responsible for sponsors that do not fulfill their prizes. Post may contain affiliate links. Thank you for clicking through them! It helps keep 4 The Love Of Family here for you 🙂