Xuzi Posted December 13, 2011 Share Posted December 13, 2011 Is there any way I can give these suckers some structural integrity without buying a bunch of small milk boxes? Quote Link to comment Share on other sites More sharing options...
*Jessica* Posted December 13, 2011 Share Posted December 13, 2011 Cut some cardboard to size and tape it together to make a box? Quote Link to comment Share on other sites More sharing options...
Xuzi Posted December 13, 2011 Author Share Posted December 13, 2011 Cut some cardboard to size and tape it together to make a box? Ooh, I like that idea. And I've been ordering a bunch of stuff from Amazon lately, so we have boxes aplenty. :lol: Quote Link to comment Share on other sites More sharing options...
Garga Posted December 13, 2011 Share Posted December 13, 2011 We add some cream of tartar to the frosting to stiffen the frosting, so that our graham crackers will stand up on their own. Of course, our houses are always a little misshapen, so if you want a pretty house, the cream of tartar won't be enough. Quote Link to comment Share on other sites More sharing options...
jennsmile Posted December 13, 2011 Share Posted December 13, 2011 Hot glue ;) Quote Link to comment Share on other sites More sharing options...
Xuzi Posted December 13, 2011 Author Share Posted December 13, 2011 Hot glue ;) We want these to be edible. ;) Garga: How much cream of tartar do you add to the frosting? (and would it work with the jarred stuff? :tongue_smilie:) Quote Link to comment Share on other sites More sharing options...
Quiver0f10 Posted December 13, 2011 Share Posted December 13, 2011 (edited) Last year I used melted sugar to hold the pieces together. The sugar holds the pieces instantly so you don't need to wait for drying. Just be careful the melted sugar is super hot! I assmeble the houses while the kids are busy and they decorate them later. I found this site that shows how to do it using actual gingerbread, but the idea is the same if you are using grahams which is what I do.: http://www.marthastewart.com/how-to/snow-swept-gingerbread-cottage#slide_1 Also, her recipe calls for sugar and water to make the "glue" I use just sugar and melt it over medium heat. Worked great! Edited December 13, 2011 by Quiver0f10 Quote Link to comment Share on other sites More sharing options...
MamaSheep Posted December 13, 2011 Share Posted December 13, 2011 Royal icing (google for a recipe--it has egg whites or meringue powder in it) is pretty dang hard when it dries, and if you make it good and stiff it holds up during dry time pretty well too. But sometimes you do just need to prop it up while the icing dries. Quote Link to comment Share on other sites More sharing options...
Stratford Posted December 13, 2011 Share Posted December 13, 2011 We've made gingergread houses with melted white chocolate instead of frosting. Doesn't take long to set up and is very sturdy once it does. Quote Link to comment Share on other sites More sharing options...
katilac Posted December 14, 2011 Share Posted December 14, 2011 We've made gingergread houses with melted white chocolate instead of frosting. Doesn't take long to set up and is very sturdy once it does. Great idea. Could you not have posted it a few hours ago, before I hot glued all my houses together? Quote Link to comment Share on other sites More sharing options...
TexasRachel Posted December 14, 2011 Share Posted December 14, 2011 Marshmallows. My mom made a bunch of these tonight using melted marshmallows. They worked great. Quote Link to comment Share on other sites More sharing options...
Garga Posted December 15, 2011 Share Posted December 15, 2011 We want these to be edible. ;) Garga: How much cream of tartar do you add to the frosting? (and would it work with the jarred stuff? :tongue_smilie:) I hope I'm not too late to answer. I mix 1/2 tsp with a whole jar. Stir it in. After a couple of minutes (2 or 3), it'll be firmer. Quote Link to comment Share on other sites More sharing options...
Xuzi Posted December 15, 2011 Author Share Posted December 15, 2011 I hope I'm not too late to answer. I mix 1/2 tsp with a whole jar. Stir it in. After a couple of minutes (2 or 3), it'll be firmer. Not too late. We're not making them until Friday or Monday. Thanks! Quote Link to comment Share on other sites More sharing options...
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