5 Tips for the Perfect Gingerbread House

Chef Toni’s gingerbread houses are famous around the kitchens of ICC and clients across New York City. She’s created displays for the Plaza Hotel, Times Square, and even for different ICC holiday displays. On the new season of Sugar Rush Christmas, the world finally got to see Chef Toni’s talent alongside her partner for the show, ICC alumna Diane Fehder, as they became the first team in Sugar Rush history to win all three challenges!

Below, check out Chef Toni’s tips to creating a beautiful gingerbread house that if stored properly can last for years to come!

TIP 1

Roll out the dough and let it rest for at least 1-2 hours in the refrigerator, before cutting. This will help to reduce the shrinkage of the dough.

TIP 2

Make a template of the house out of stiff paper or cardboard. This can be used to trace and cut the pieces before baking.

TIP 3

Use a dry brush to remove excess flour from the surface of the gingerbread dough prior to baking. If you bake the dough with the flour on it, the flour will stick and show on the dough.

TIP 4

Decorate all walls or vertical pieces while flat. Allow to dry thoroughly before assembling!

TIP 5

During assembly, use heavy cans to keep pieces at right angles, allowing support while pieces dry in place.

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.