Fun, memorable, and easy gingerbread house kits


How to assemble a house:

Here are our Assembly Instructions.  A copy is included with your unassembled house purchase.  Additionally there are some on line (you tube type) resources out there.  Here’s what we recommend.

  1. Start with the house Back.  Attach the house Back to Base by squeezing a line of icing along the bottom edge of the Back then attaching it to the Base.  Use a jar (such as a spice jar or saltshaker) on each side to prop the piece up until it can stand on its own.  NOTE:  This determines where your house will sit on the Base.  So decide beforehand how much front or back yard you want.
  1. Sides (smaller of 2 rectangles) – Squeeze a generous line of icing along one end and the bottom of one Side piece.  Attach to inside edge of Back piece and Base.  Prop with jars if needed, until standing on its own.  Repeat for other Side.
  1. Front – To attach house Front, run icing along bottom of Front and along the two Side ends.  Note:  It may work best to let the house sit to dry 15 minutes before attaching the Roof to give it more stability.
  1. Roof – To attach the Roof, run icing along top edge of Front and Back pieces.  Gently attach one Roof piece matching long edge with Front and Back top points.  Hold in place for 30 seconds or until piece does not slide down.
  1. To attach the second Roof piece, run icing along other edge of Front and Back pieces and along top of house then gently attach Roof piece.  Hold in place for 30 seconds or until piece does not slide down.
  1. Run icing along top edge of house to reinforce Roof.  Check for gaps on all edges of house and add icing as needed to fill in spaces.

We recommend that you let the house sit overnight to dry completely.  Store leftover icing in airtight container at room temperature.  Wash plastic decorator tip and use in new bag to decorate house.  Decorate and enjoy!


Frosting Recipe: 

3 egg whites (room temp.)
1 t. cream of tartar
1 lb. powdered sugar (4 cups)
1 t. vanilla extract (optional)

Whip egg whites and cream of tartar at high speed for about 2 minutes,
until foamy. Add powdered sugar slowly. Mix well at high speed while
adding sugar until the consistency of thick mashed potatoes. Scrape
sides, beat about 2 minutes more.
Frosting drys quickly so keep covered at all times. Store leftover frosting,
tightly covered, in the refrigerator. Re-beat before using again.

Yields about 3 1/2 cups.

Dough and Icing Ingredients