Good daytime light is scarce during the winter season. After taking the first round of photographs for my Gingerbread House, I decided to play around with my new light box (Christmas gift from A 🙂 ) and see what I could come up with.
I’m still working on the best way to position the lights so they aren’t harshly silhouetted in the backdrop, but so far so good! As I couldn’t decide which photographs to use in the final post, I thought…why not have two?
I’m sure that there will be many more experimenting with light and angles to come!
Christmas Gingerbread House Part 2
- 250g icing sugar
- 1 egg white
- mixed sweets
It’s now time to assemble the Gingerbread House, and decorate it.
Firstly, make some royal icing by mixing the icing sugar together with the egg white in a mixing bowl to make a thick, fairly stiff icing. Put the icing into a piping bag with a narrow nozzle. Twist the end of the piping bag to seal the icing inside, and pipe designs onto the gingerbread pieces. Leave these to set for a few minutes.
Then prepare a board for the gingerbread house to sit on. Using the icing like glue, pipe each gingerbread wall piece to each other, and to the board itself, to assemble the structure of the house. Prop the interior of the house up with tins. Leave to set.
Then remove the tins, pipe on more icing, and stick the roof on, holding the pieces in place until they start to stick. Leave these to set. Change the nozzle on your piping bag to a crescent shaped one, and pipe on a trimming of snowy icing along the roof and the gables of your house. Finally use the remaining icing to stick sweets onto the house in decorative patterns. Now admire your gingerbread house, it’s all done! 🙂
Gingerbread goes soft after keeping, particularly if its slathered with icing, so I would recommend eating the Gingerbread House within a week of making. Make sure there are plenty of ready mouths and tums!