Gingerbread House

Gingerbread House

$180 - $240

Learn to make a beautiful snow covered Gingerbread House for Christmas!

This tutorial will take you through all the stages of creating this beautiful Gingerbread House. Chef Yener shows you some new ways to create unique textures and ideas that you can apply to other cake projects.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Gingerbread House Tutorial Course Material
This PDF contains actual size blueprints from the top and front views of the gingerbread house. It also includes a number of different guides to help accomplish the project.

Part 1
The Plan
Tools & Materials
Recipes & Ingredients
About Gingerbread Dough
Rolling the Gingerbread
Preparing the Chimney
Preparing the Balcony Rail & Wooden Logs
Preparing the Red Parts
Preparing the Blue Parts
Preparing the Tree
Preparing the Chimney Walls
Preparing the House Walls
Part 2
Preparing the Weatherboard Walls
Assembling the Window Frames
Assembling the Front of the House
Attaching the Windows
Assembling the Chimney
Assembling the House Walls & Chimney
Assembling the Roof
Piping the Roof's Edges
Making the Crazy Paving
Covering the Roof with Snow
Assembling the Balcony, Logs & Fence
Assembling the Tree
Final Touches
Total Duration

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you’ve discovered an easier method or better tool to achieve good results.

What you will need
  • 1 Baking tray with baking paper (41cm x 29cm)
  • Corn starch (for dusting)
  • Rolling Pin (Large and small)
  • Wooden skewer (for docking)
  • Set of brushes (for milk, gelatine and chocolate)
  • Set of knives
  • 30mm Heart cutter
  • Water brush (for gluing and smoothing)
  • Piping bag with 4mm star nozzle
  • Pen knife
  • 1600g Gingerbread dough
  • 40g Gelatin glaze
    – 5g Gelatin
    – 35g Water
  • Hardened rolling fondant (extra icing sugar)
    – 800g White
    – 100g Blue
    – 100g Red
  • 800g Regular rolling fondant
  • Milk (to brush the gingerbread dough)
  • Dark chocolate
  • Oil
  • 2 x Gelatin leaves
  • 150g Cornflakes
  • 400g White chocolate
  • Green colour paste
  • Watch the entire tutorial completely and take notes while comparing the tools list to what tools you have available to you.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.


  1. Jean Wrixon says:

    I have just purchased the gingerbread house and have tried several times to obtain the pattern but I push the PDF and nothing happens. So I think I need some help.
    Thank You so much

    1. Serkan Yener says:

      Hi Jean, Thank you for your question. The reason you are unable to download the PDF is because you are on the wrong site. We have two sites. and – All premium tutorials and subscriptions are handled at since May 2020. So you need to go to and log in there to access the tutorial. Then the PDF file can be found under the ‘Resources’ tab below the video. Hope this helps. Let me know if you still have trouble. Thank you

  2. Carina Mitulla says:

    Dear Yener,

    all I can do is giving you all the greatest compliments I can think about.

    Your Tutorials keep me goin every evening. My 6 month old daughter doesn´t fall asleep as long as I don´t carry her arround for hour after hour. Since that got boring and pretty exhausing after a while I startet watching your Tutorials. Well… what can I say – They do have many qualities. First of all – I can use that time for something good and learn all your tips and second – my daughter loves your calm vioce. She falls asleep faster than anytime before. Even better than if I were humming lullabies for her.

    Thank you so much! Your making my life much better right now.

    greetings form Germany


    1. Serdar Yener says:

      Thank you Carina I didn’t know that I can help kids to sleep. I will mention this in my PodCast when the time comes.

  3. Maria Marinou says:

    Thank you verry much teacher for the wonderfull and full of tips tutorial!!! I would like to ask you ,why you put liqued (water) to powder colour and not oil from the start to dilute the colour for your chocolate, wouldn’t the powder colour melt with oil?

    1. Serdar Yener says:

      No, ordinary powder colors will not dissolve in water. If you want to add powder colour in to chocolate you have to mix with water first and add into chocolate. consequences will be thicker chocolate. If chocolate seized then you have to add more hot water to get the chocolate into creamy texture again but it will not solidify anymore.

  4. bigpuppy says:

    im so confused, i think im missing something, in the beginning it says you only need 2 trays, but the printable template says small and large house? help o is it 3 trays

    1. Serdar Yener says:

      Hi Big Puppy, If you like to do exact size what I did in tutorial, you have to print first 4 pages and joint 1-2( 1 tray) & 3-4 ( another tray) which you need to bake 2 trays of GB. I also provide 2 more pages additional which makes 1 tray only just incase you like to make smaller version of it. Thank you and sorry for the confusion. If you still not clear please ask me again.

  5. Shirlene de Zilwa says:

    This gingerbread house is beyond anyone’s expectations. You are so precise and clear in everything you do and your so are your instructions. Thank you!

    BTW may I suggest that you make available your rolled fondant recipe for a fee. I’m sure you’ll have hundreds of very grateful subscribers!

  6. Denise Bitchener says:

    I think this gingerbread house is stunning and would love to make it as a Christmas gift for a special family with lots of children. I would have to give them the gift 2 weeks before Christmas. Would the gingerbread still be edible made so far in advance?

  7. Manya Unusyan says:

    Dear Yener
    Wow I love it it’s spectacular fantastic piece. I’m a regular baker although my cakes are tasty but they’re not pretty like yours hopefully one day I’ll be half as good as you.

  8. Anastasia says:

    Fabulous gingerbread house you have some amazing techniques I learned a lot from watching this course

    I love vintage books of baking and cake decorating techniques you mentioned one in your video do you have a favorite?

  9. Christine Zuercher says:

    One final comment. I really appreciated the technique to easily make the balcony. It is a wonderful tip.

  10. Christine Zuercher says:

    Thank you Chef. I have made gingerbread houses previously, but learned some exceptional tips from your tutorial. Your tree is so simple to make and yet has great texture. They are quite a step up from the piped royal icing over an ice cream cone. Also, I found your chimney presentation quite interesting along with the paving stones cemented with chocolate. I thought the extra chimney scraps would also work well as a front sidewalk using some dark chocolate to secure it to the board.

    1. Serdar Yener says:

      yes it is. thanks

  11. Fabiola Alvarez says:

    I feel lucky to be able to learn from such a great pastry master and a very patient one, too. In the gingerbread dough recipe, I don’t have a clear idea when to add the flour, spices and egg. Thanks a million for your help.

    1. Serdar Yener says:

      as soon as the sugar resolve in hot honey. Thanks

  12. Elisabetta Morandi says:

    Dear Serdar, then I will take your advice and stick to my child

  13. Марина Осипчик says:

    Fantastic, wonderful house !!!! Really love your site, you have learned a lot, Thank you !!!

  14. Elisabetta Morandi says:

    It really is a beautiful house!
    I have made a couple of them in the past years, and also tried to make them look more like houses and less than toys, but they were still more in the traditional style. This year I will definitely follow your tutorial.
    One question: I have used for decades a very good (taste- and texturewise) recipe for gingerbread that stays soft inside, while keeping a sound structure in bigger pieces. I assume that it will work well also for this Project, or would you reccomend me to use the one on your website?
    Thank you for the great tutorials, I consider myself very fortunate to have the priviledge of learning from such an outstanding teacher -:)
    Take care all of you, Elisabetta

    1. Serdar Yener says:

      Dear Elisabetta I am sure my gingerbread is not the best but it listens to me every time .a chef and the recipe is like child and mutter if you have that child always listens to you no need to adopt a new child. Thanks for your kindness.

  15. Marina Marinis says:

    It looks great!!!!!!

  16. Butterfly Flutterby says:

    looks beautiful

  17. linda deremer says:

    Sooooo beyond excited for this!!! Can’t wait!

  18. Марина Осипчик says:

    Очень красиво, буду с нетерпением ждать урока, Спасибо!!!!

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