Insider Tips from  Last Years Gingerbread House Festival Participant Brooke Crofts:
  • If you’re baking your own gingerbread, keep in mind that the dough will shrink as it bakes and your measurements will be slightly different than your original scale.
  •  The thicker you make your dough, the more sturdy it will be once it is done baking.

 

  •  It’s a good idea to let your gingerbread completely cool and dry before you start constructing your house.

 

  •  If you’re melting candy in the oven, the best practice is to put it in the fridge and let it cool before you put it in the oven. This is also a good practice for your dough as well.

 

  •  Make sure, that if you’re building a BIG house, that it will fit through the front door. Don’t forget to incorporate your base into the calculation. Keep in mind that you’ll also need to fit it into your vehicle of transport, once you’ve gotten it through the door. Remember maximum Base Size 30×36.

 

  • Be creative with your decorations and materials. Remember that scrutiny will be lurking from all of your competitors if you choose to use anything that isn’t edible.

 

  •  If you’re grabbing a bag of flour at the store, you might as well make it 2 bags… or 3 or 4… either way, you’ll probably be back to the store several times. Might as well grab another jar of molasses while you’re at it too.

 

  • Be sure to tell everyone you know to vote for your house at the festival and on Facebook! In fact, tell them to tell everyone they know, too!”