Gingerbread Shed

0 Comments | Dec 12, 2015 |  DIY


This holiday season we reimagined the classic gingerbread house and gave it quite a contemporary twist by making a replica of our Premier PRO Ranch Weekender. We like to think Wes Anderson or perhaps even Martha herself may be mildly impressed by our culinary construction. Named after the best part of the week, the Weekender is inspired by any time off. The holidays can be as fun and relaxing as a nice long weekend break. That’s what makes it the perfect model to decorate this holiday season. And it’s not every day that you get to play with your food.

This sturdy gingerbread shed is a joyful holiday activity that the family, especially the youngsters, will enjoy. Download our template or make up your own, and share your gingerbread creation using the hashtag, #gingerbreadshed

Gingerbread Dough
Serving: 3 gingerbread sheds and a few cookies
5 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons cinnamon
½ teaspoon ground cloves
1 ½ teaspoon salt
¾ cup shortening
1 cup granulated sugar
½ cup packed dark-brown sugar
1 egg
½ cup dark brown molasses
1/3 cup water

In a medium bowl, whisk together the flour, baking soda, baking powder, salt and spices. In a large bowl, beat together sugar and shortening until smooth. Next, add the molasses and egg. Gradually, add the dry ingredients and water until combined and all the ingredients are well blended. Gather the dough into a large ball and chill until it is no longer sticky, about 1 hour.

Preheat oven to 350 F. On a lightly floured surface, roll out chilled gingerbread dough until 1/8 of an inch thick. Transfer the dough to a parchment or foil baking sheet. Next, place the template on the dough and with a knife trace along the template. Remove excess dough. Bake the gingerbread for 10-12 minutes, remove smaller pieces at about 7 minutes, or until fully baked but still soft. Remove gingerbread from baking sheet and transfer to a wire rack to cool completely.

Fondant 24-ounce packet of fondant (we used Wilton)
*You can buy colored fondant or white fondant and color it yourself

To color fondant, use a toothpick to add a dab of gel food coloring a bit at a time. Using your hands, knead the color into the fondant. Lightly dust cornstarch or powdered sugar to the fondant to reduce stickiness. Continue to add more food coloring to get the desired color.
Fondant prep, lightly dust a surface with cornstarch or confectioners sugar. Roll out the fondant until 1/8 inch thick. Next, place the template on the fondant and with a knife trace along the edges of the template.

Royal Icing
3 cups confectioners sugar
3 egg whites, room temperature (or 7 teaspoons meringue powder)
¾ teaspoon cream of tartar

Use an electric mixer to whisk together eggs whites/meringue powder until soft peaks form. Add confectioners sugar and cream of tartar on low speed. Next add lemon juice and mix. Whisk on low-medium speed for about 7 minutes, or until the consistency is like glue.

To Assemble
Pipe royal icing around the outer edge of each gingerbread piece. Carefully place the coordinating fondant pieces onto the gingerbread pieces and press gently. Allow the icing to set, about 1 hour. Pipe royal icing along one edge of a panel and stick to another panel at a 90° angle. Allow icing to dry, about 1-2 hours. Assemble shed, panel by panel, adding the roof last.

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