Gingerbread

by Hh
(Barnaby )

Why is it important to make sure the gingerbread is cooked long enough

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Nov 04, 2019
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RE:Susan Rogers Recipe
by: Susan

What is the recipe you use with the honey?

Aug 28, 2019
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Bake low and slow!
by: Susan Rogers

If you live in a humid climate as I do, you need to bake that gingerbread at a low temperature for a longer time if you want it to withstand the humidity (as well as sealing it once it is cool). I use a recipe that calls for honey and eggs (molasses recipes crumble under humid conditions...I've learned the hard way!). I bake it at 300 degrees for 25 to 30 minutes depending on the thickness of the gingerbread. I make 3' to 4' tall houses for competitions, so I have to "petrify" my gingerbread in order for it to be strong enough to hold the weight. But to answer your original question: If you don't thoroughly bake the gingerbread it will be too soft to build with.

Jan 16, 2017
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Soft gingerbread
by: Cathy

Gingerbread must be baked until it is no longer soft so that the pieces will not break or crumble when using it for constructing a house or any other project that requires pieces to remain sturdy and not soften.

Also, gingerbread doesn't do well with a humid environment that could soften the pieces.

Jan 16, 2017
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I think...
by: Kelly

... I'm guessing that, if you didn't cook your gingerbread long enough, it would be soft in the middle and might crumble if you tried to build a house (or other structure) out of it.

Also, since gingerbread typically has eggs in it, you need to bake it long enough to be safe to eat.

Hope that answers your question!

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