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.
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.
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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
Carina
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.
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?
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.
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
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.
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!
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?
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.
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?
One final comment. I really appreciated the technique to easily make the balcony. It is a wonderful tip.
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.
yes it is. thanks
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.
as soon as the sugar resolve in hot honey. Thanks
Dear Serdar, then I will take your advice and stick to my child
Fantastic, wonderful house !!!! Really love your site, you have learned a lot, Thank you !!!
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
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.
It looks great!!!!!!
looks beautiful
Sooooo beyond excited for this!!! Can’t wait!
Очень красиво, буду с нетерпением ждать урока, Спасибо!!!!