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Ever wonder how those gingerbread houses actually get made? Not the sticky, graham crackery ones you made as a kid. But the grand, majestic, painstakingly detailed gingerbread houses you see right around this time of year.
Anything is possible, says Jennifer McDermott, the confectionary artist behind Summer Kitchen Bake House. I started doing gingerbread houses a million years ago with my mom. She was making one for a medieval themed banquet, so she created a gingerbread castle.
McDermotts gingerbread creations are worthy of their own fables, from Sugar Plum Fairy Cottages to a replica of Philip Johnson's Glass House, she utilizes exquisite detail. For each project, I construct a template out of heavy card stock, like an architect. Then I disassemble it and start baking.
Like any chef, McDermott makes room for a process of trial and error. I used to use this butterscotch concoction for the windows. But when I was making the Glass House, the butterscotch wouldnt hold up well enough. So I came up with this sugar glass recipe that I used. Its incredibly strong, but it hardens very quickly, so I have to work fast.
The gingerbread dough McDermott uses is equally challenging to work with. Its a workout to roll out this dough, because its tough. But once you bake it and assemble it, it doesnt budge. And when you have a light inside, the light warms up the dough and the warmth brings out the delicious smell of the gingerbread.
The finished product is remarkable, and also totally edible. People ask me that question a lot, laughs McDermott. Can you eat it? Everything is edible, except for the Styrofoam base. Some people cut corners and assemble their houses with glue guns. I dont. Its all edible. But some people save the houses from year to year. If you seal it in a moisture-free, climate controlled environment, you can store it.
To see more of McDermotts gingerbread creations, visit the Summer Kitchen Bake House website. Summer Kitchen Bake House confections are available in both Fairfield and Westchester counties.
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