Make a Victorian Gingerbread House
An elegant Victorian-inspired gingerbread house decked out in yellow makes for a cheerful holiday display.
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Gingerbread House Construction
1. Warm candy melts in a heatproof bowl in the microwave at 30-second intervals. Stir well until mixture is melted smooth and no lumps remain.
2. Gather the gingerbread pieces (Image 1). Coat the short sides of a front/back piece with candy melts using a spoon (Image 2). Attach a side piece on either side, butting the short ends against the candy-coated short ends of the front piece. Hold the pieces in place for 2-3 minutes, or use a tall tumbler as a prop (Image 3).
3. Coat the remaining front/back pieces and short ends with candy melt and position between the side pieces on the open end. Let stand until set (Image 4).
4. Adhere Victorian Porch A piece in the center of the front of the house using the melted candy (Image 1), and follow with Victorian Porch B piece, placed in the center of Victorian Porch A piece (Image 2).
5. Coat the under edges of the Victorian Roof A pieces with the melted candy (reheat in the microwave if candy sets) then place them, angled, on the center peaks. Hold until set, about 2-3 minutes.
6. Coat the underside of 1 Victorian Roof B piece and 1 Victorian Roof C piece with melted candy (Image 3). Place larger piece to the long outside edge of the roof peak and the smaller piece to the inside. The smaller edge will rest against a Victorian Roof A piece. Repeat with remaining B and C pieces on the other end of the roof.
7. Coat one long edge of each Victorian Porch Eaves piece with melted candy and attach over the peak of Victorian Porch B. Hold until set.
8. Place 1 cup royal icing in a bowl and stir in yellow food color until a consistent color is achieved. Cover the front, back and sides of house with icing using a small offset spatula. Let dry (Image 1).
9. Lightly coat the roof tiles with a little royal icing. Roll chocolate fondant between two sheets of wax paper to 1/4-inch thickness. Cut one piece of fondant 13 inches long by 3 1/2 inches wide. Drape the fondant over the roof and press to adhere (Image 2). Cut away excess fondant with a sharp knife.
10. Cut a 4 3/4-inch long x 1-inch wide piece of fondant that has been rolled to 1/4-inch thickness. Dab porch eaves with a little royal icing and drape fondant over (Image 3). Trim away excess fondant with a sharp knife.
11. Create scalloped shingle impressions in the fondant on the roof by using a scallop-edge cookie cutter (Image 4) or the end of a small spoon. Repeat process on porch eaves.
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