Competition heats up for Gingerbread Festival

KENT — No one can claim that they didn’t enter a gingerbread house in this year’s Gingerbread Festival because they don’t know how to make one.

The Kent Chamber of Commerce has now sponsored two workshops, both of them led by master baker Patsy Stroble, on how to build and decorate anything from a log cabin to a gothic mansion.

Stroble’s first workshop was two weekends ago, Nov. 13. Youngsters were invited to come in and decorate pre-made houses (baked by Stroble).

Last Saturday, Nov. 20, Stroble shared with adult bakers many tips gleaned from her years of baking and building the edible houses.

Perhaps the most important advice she offered (and something she repeated throughout the workshop), is that bakers should relax and enjoy themselves.

“You can’t get it wrong; whatever you do is OK,†she said. “It’s your house.â€

Of course, anyone with serious designs on winning the gingerbread competition will probably end up worrying anyway.

Information on entering the gingerbread festival, sponsored by the Kent Chamber of Commerce “with Jill Zinzi of Kent Coffee and Chocolate as inspiration,†can be found online at kentct.com.

Entries will be exhibited in the “Gingerbread Station†at 1 Landmark Lane, Kent Green, from Friday, Nov. 26, through Friday, Dec. 31, from noon to 4 p.m.

Entries must arrive by Nov. 23 and the winner will be announced at 4 p.m. on Dec. 19 (potential entrants should call Zinzi at 860-927-1445 or 860-355-2843 to reserve a space). Judging is by popular vote.

The grand prize is $400 worth of gift certificates from Kent  merchants and restaurants.

Some of the tips that Stroble shared at her workshop:

• When making the royal icing (which is used for decorating the exterior and for holding the house parts together), use meringue powder (available at WalMart) instead of raw egg whites. The resulting icing is more stable, and there is no chance of anyone becoming ill from or having an allergic reaction to, the fresh whites.

• The royal icing should be thin enough that your electric mixer’s whisk blade should be able to move through it easily. If the 6 tablespoons called for in the recipe don’t thin it out enough, add more water, a teaspoon at a time.

• To light up the interior of a gingerbread house, you can use a tealight (never leave a candle unattended in a cookie house) or you can put a bundle of holiday tree lights on the floor inside the house (cut a little box in the back of the house for the wire to come out of).

• To make a stained glass windows, cut a window in the house’s wall before baking. When it’s done, put that wall back in the oven with a colored Life Saver candy where the window hole is.

• Build your house on a double sheet of double-thick corrugated cardboard, so it’s easy to transport.

• To make evergreen trees for the house’s “front yard,†use a leaf tip on a pastry bag to pipe  out green leaves onto an ice cream cone.

• After the cookie pieces come out of the oven, let them cool on a wire rack until they harden a bit. If you pick them up too soon, they’ll bend or break.

• Bigger cookie pieces (such as the walls) take longer to bake then smaller pieces (such as chimneys). They should probably go on separate cookie sheets.

• Start checking the cookie pieces after 10 or 15 minutes to see if they’re done. They’re ready when the edges just get dark, but have not begun to burn. If you take them out and the pieces aren’t stiff or crisp enough after they’ve cooled, you can put them back in a hot oven for a few minutes.

• The cookie pieces will not be perfect, even when a pro like Stroble has baked them. The edges may be slightly crooked; one piece may be thicker or thinner than another piece; one piece might have a thin edge or a fat center, or a corner that curls up. It’s OK.

• To pipe the icing, use disposable bags from WalMart. Use an ice cream scooper to load the icing into the bag. Leave a big cuff at the top of the bag, so it doesn’t spread all over the outside (and get on your hands and clothing).

• For sidewalks, window shutters or any other small pieces, you can take a larger piece and score it with a knife until it breaks off with a clean edge.

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