Gingerbread Project
Gingerbread Project Competition Guidelines
Objective:
To experience a small team competition project. Learning’s from this project will be useful for the ProStart + FHA competitions in February/April.
Judging:
Entries will be judged based on four criteria:
• Overall appearance
• Originality and creativity
• Difficulty/ Precision
• Consistency of theme (Theme should be competitors’ own and consistent throughout the entry. There is no required theme for the
competition).
Teams:
2-4 people per team
Due Date:
• Completed Project Friday _______________
• Oral Presentation, Emailed Photo & Summary due beginning of class on Next Monday_____________.
Items Due:
• 3 x 5 Title Sign made out of gingerbread
• Oral Presentation
• Sketch of design
• Printed photo
• Typed Summary:
· Names of team members
· Description of how each member contributed
· Description of theme and why you chose it
· The ingredients used and how they made it
· Most challenging part of this entire project
Grading Criteria:
Worth 60 Points-
• Presentation (5 pts): Aestherics; Appearance
• Construction (5 pts): Stability
• Creativity (5 pts): Design; Use of resources
• Teamwork (25 pts): Participation; Oral Presentation; Attendance (<5> each day absent; this is a final practical, attendance is extremely important since this is primarily completed in class).
• Summary with sketch and emailed photo (20pts)
Size:
Projects must fit on a 24”x18” piece of cardboard. (Chef will provide)
Supplies:
• Entire project must be created with edible ingredients (except for the cardboard base). 75% of the project must be made from the gingerbread
especially walls and roofs. You may use: gum paste, fondant, pastillage, chocolate, modeling chocolate, royal icing, Isomalt, cast sugar, gelatin, and
pressed sugar.
• Any entry with non-edible components will be automatically disqualified; no artificial display materials BUT interior lighting with battery can be used for the construction or decoration.
• Chef’s gingerbread recipe (max 3 recipes)
• Chef’s royal icing recipe (max 2 recipes)
• Any ingredients found in Chef’s kitchen including food coloring, chocolate chips, marshmallows, coconut, graham crackers, Chef’s cake decorating tools i.e. piping bags & tips etc.
• Participants can purchase other ingredients.
Themes:
• Creativity is the KEY! Teams to choose their own themes.
• Cannot be a traditional Gingerbread House i.e. the one in Hansel & Gretel.
• Look at pics from previous years.
• Go on the internet for more ideas!
To experience a small team competition project. Learning’s from this project will be useful for the ProStart + FHA competitions in February/April.
Judging:
Entries will be judged based on four criteria:
• Overall appearance
• Originality and creativity
• Difficulty/ Precision
• Consistency of theme (Theme should be competitors’ own and consistent throughout the entry. There is no required theme for the
competition).
Teams:
2-4 people per team
Due Date:
• Completed Project Friday _______________
• Oral Presentation, Emailed Photo & Summary due beginning of class on Next Monday_____________.
Items Due:
• 3 x 5 Title Sign made out of gingerbread
• Oral Presentation
• Sketch of design
• Printed photo
• Typed Summary:
· Names of team members
· Description of how each member contributed
· Description of theme and why you chose it
· The ingredients used and how they made it
· Most challenging part of this entire project
Grading Criteria:
Worth 60 Points-
• Presentation (5 pts): Aestherics; Appearance
• Construction (5 pts): Stability
• Creativity (5 pts): Design; Use of resources
• Teamwork (25 pts): Participation; Oral Presentation; Attendance (<5> each day absent; this is a final practical, attendance is extremely important since this is primarily completed in class).
• Summary with sketch and emailed photo (20pts)
Size:
Projects must fit on a 24”x18” piece of cardboard. (Chef will provide)
Supplies:
• Entire project must be created with edible ingredients (except for the cardboard base). 75% of the project must be made from the gingerbread
especially walls and roofs. You may use: gum paste, fondant, pastillage, chocolate, modeling chocolate, royal icing, Isomalt, cast sugar, gelatin, and
pressed sugar.
• Any entry with non-edible components will be automatically disqualified; no artificial display materials BUT interior lighting with battery can be used for the construction or decoration.
• Chef’s gingerbread recipe (max 3 recipes)
• Chef’s royal icing recipe (max 2 recipes)
• Any ingredients found in Chef’s kitchen including food coloring, chocolate chips, marshmallows, coconut, graham crackers, Chef’s cake decorating tools i.e. piping bags & tips etc.
• Participants can purchase other ingredients.
Themes:
• Creativity is the KEY! Teams to choose their own themes.
• Cannot be a traditional Gingerbread House i.e. the one in Hansel & Gretel.
• Look at pics from previous years.
• Go on the internet for more ideas!
Grading Criteria
TOTAL GRADE:__________
60 points possible
1. Presentation (5 pts): Aesthetics; Appearance
2. Construction (5 pts) : Stability
3. Creativity (5 pts): Design; Use of resources
4. Teamwork (25 pts): Participation; Class presentation; Attendance (<5> each day absent; this is a final practical, attendance is extremely
important since this is primarily completed in class).
5. Summary, Picture, Sketch, emailed pic (20 pts): Complete
Oral presentation of project is done by EVERYONE in the group. Please cover asterisks points only.
Due Monday: _____________________
*Name of Gingerbread Project:
*Theme:
*Why did you chose this theme?
*Describe the INGREDIENTS used and for what:
*Most challenging part of this project:
Typed 3 paragraph summary to include (Typed out. This is to be read during your oral presentation)
a. Names of team members
b. Description of how each member contributed.
c. Description of THEME and why they chose it
d. The INGREDIENTS used and how they made it.
e. Most challenging part of this entire project
WHO DID WHAT?
Write the name(s) of the people who performed the task.
Created the design: ________________________________________
Filled out this form: ________________________________________
Made the Gingerbread Dough:___________________________________________________
Made template : _________________________________________________
Drew sketch: _______________________________________________________
Rolled out dough:___________________________________________________________
Cut dough shapes:___________________________________________________________
Baked dough: _________________________________________________________________
Shopped for candy: _____________________________________________________________
Made royal icing: _______________________________________________________________
Colored the royal icing: __________________________________________________________
Assembled the structure: __________________________________________________________
Decorated the structure: ______________________________________________________________
Took the picture(s); printed the picture(s) and emailed to Chef: ___________________________________________
Typed out the Summary: ______________________________
60 points possible
1. Presentation (5 pts): Aesthetics; Appearance
2. Construction (5 pts) : Stability
3. Creativity (5 pts): Design; Use of resources
4. Teamwork (25 pts): Participation; Class presentation; Attendance (<5> each day absent; this is a final practical, attendance is extremely
important since this is primarily completed in class).
5. Summary, Picture, Sketch, emailed pic (20 pts): Complete
Oral presentation of project is done by EVERYONE in the group. Please cover asterisks points only.
Due Monday: _____________________
*Name of Gingerbread Project:
*Theme:
*Why did you chose this theme?
*Describe the INGREDIENTS used and for what:
*Most challenging part of this project:
Typed 3 paragraph summary to include (Typed out. This is to be read during your oral presentation)
a. Names of team members
b. Description of how each member contributed.
c. Description of THEME and why they chose it
d. The INGREDIENTS used and how they made it.
e. Most challenging part of this entire project
WHO DID WHAT?
Write the name(s) of the people who performed the task.
Created the design: ________________________________________
Filled out this form: ________________________________________
Made the Gingerbread Dough:___________________________________________________
Made template : _________________________________________________
Drew sketch: _______________________________________________________
Rolled out dough:___________________________________________________________
Cut dough shapes:___________________________________________________________
Baked dough: _________________________________________________________________
Shopped for candy: _____________________________________________________________
Made royal icing: _______________________________________________________________
Colored the royal icing: __________________________________________________________
Assembled the structure: __________________________________________________________
Decorated the structure: ______________________________________________________________
Took the picture(s); printed the picture(s) and emailed to Chef: ___________________________________________
Typed out the Summary: ______________________________
Gingerbread Dough (for houses & cookies)
Steps
½ c. Butter- room temperature
½ c. Brown sugar
¼ c. Molasses________________________________________
1 Tbsp. Cinnamon
1 Tbsp. Ground Ginger
1 ½ tsp. Ground Cloves
1 tsp. Baking soda
2 c. Flour____________________________________________
2 Tbsp. Water________________________________________
Steps
1. In mixing bowl w/ paddle attachment, cream the butter, brown sugar, molasses until the mixture is smooth.
2. Blend in the flour, cinnamon, ginger, cloves and baking soda together. Add water 1 T at a time until moist and dough is stiff. Might have to add more water.
3. Shape dough into a flat ½” rectangle patty. Wrap tightly with plastic wrap very flat!
4. Chill at least 30 minutes.
5. Roll out directly on a cookie sheet or lightly floured board. Roll out about ¼ “ – ½ “ thick. MUST BE EVEN or when building the cookie will break.
6. Cut desired patterns. Place directly onto cookie sheet or sheet pan lined with parchment paper.
7. Bake in preheated oven 375’, top shelf for 15 minutes or until dough feels firm.
½ c. Butter- room temperature
½ c. Brown sugar
¼ c. Molasses________________________________________
1 Tbsp. Cinnamon
1 Tbsp. Ground Ginger
1 ½ tsp. Ground Cloves
1 tsp. Baking soda
2 c. Flour____________________________________________
2 Tbsp. Water________________________________________
Steps
1. In mixing bowl w/ paddle attachment, cream the butter, brown sugar, molasses until the mixture is smooth.
2. Blend in the flour, cinnamon, ginger, cloves and baking soda together. Add water 1 T at a time until moist and dough is stiff. Might have to add more water.
3. Shape dough into a flat ½” rectangle patty. Wrap tightly with plastic wrap very flat!
4. Chill at least 30 minutes.
5. Roll out directly on a cookie sheet or lightly floured board. Roll out about ¼ “ – ½ “ thick. MUST BE EVEN or when building the cookie will break.
6. Cut desired patterns. Place directly onto cookie sheet or sheet pan lined with parchment paper.
7. Bake in preheated oven 375’, top shelf for 15 minutes or until dough feels firm.
Royal Icing:
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Royal Icing:
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Royal Icing:
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Marshmallow Fondant
Ingredients
21 ounces mini white marshmallows (2-10.5 ounce bags)
1/2 cup (1 stick or
113 grams) butter or margarine
2 pounds confectioners' sugar, plus more for
dusting1-3 tablespoons water
Steps
1. Place the butter and marshmallows in a large microwave safe bowl.
2. Place the bowl in the microwave and cook for 30 seconds. Remove and stir thoroughly. Repeat these two steps until the everything is completely melted and well mixed.
3. You then can mix the marshmallow mix and sugar by hand or you can use a stand mixer....
If using a standing mixer, put half of the sugar in the bowl and pour the marshmallow mixture on top. Put the other half of the sugar on top
of that and turn the mixer onto it's lowest setting. As it mixes, add 1/2 teaspoon at a time of water, as needed, to soften the mixture. Be careful not to
add too much or it will get too sticky. Mix just until a dough forms.
If mixing by hand, leave the marshmallow mixture in it's bowl and pour half of the sugar on top. Move on to the next step.
4. Generously dust the countertop with confectioners' sugar. Pour the fondant mixture in the middle. Coat your hands in confectioners' sugar and sprinkle more on top of the mixture. If you are mixing by hand, this is going to be very sticky, but begin kneading the mixture and sugar together, generously adding the other half of the sugar to the mixture, as needed.
5. Continue kneading the dough until it is smooth and firm, adding more sugar to the countertop and hands, as needed. If the dough becomes to dry and tears easily, add a little water to soften it, being very careful not to add too much.
6. Lightly dust the fondant with confectioners' sugar and place it in a large zippered bag, squeezing out as much air as possible before sealing. Let it rest at room temperature at least overnight before using. You can use it right away on small projects, like covering cupcakes, but it will be too soft to do anything larger or to sculpt with.
Note: This recipe holds well in the refrigerator for weeks, so it is helpful to make it ahead when you know you have an event or project coming up. If you make it ahead, just remove it from the refrigerator, allow it to rest, sealed and at room temperature, for at least 24 hours before using it.
TO USE
To use your fondant, dust the countertop with confectioners' sugar. Place the fondant in the microwave for 10 seconds (no more) to soften it. Place on the counter and knead for a couple of minutes to soften further. Now you're ready to add color, roll it out, or start sculpting!
21 ounces mini white marshmallows (2-10.5 ounce bags)
1/2 cup (1 stick or
113 grams) butter or margarine
2 pounds confectioners' sugar, plus more for
dusting1-3 tablespoons water
Steps
1. Place the butter and marshmallows in a large microwave safe bowl.
2. Place the bowl in the microwave and cook for 30 seconds. Remove and stir thoroughly. Repeat these two steps until the everything is completely melted and well mixed.
3. You then can mix the marshmallow mix and sugar by hand or you can use a stand mixer....
If using a standing mixer, put half of the sugar in the bowl and pour the marshmallow mixture on top. Put the other half of the sugar on top
of that and turn the mixer onto it's lowest setting. As it mixes, add 1/2 teaspoon at a time of water, as needed, to soften the mixture. Be careful not to
add too much or it will get too sticky. Mix just until a dough forms.
If mixing by hand, leave the marshmallow mixture in it's bowl and pour half of the sugar on top. Move on to the next step.
4. Generously dust the countertop with confectioners' sugar. Pour the fondant mixture in the middle. Coat your hands in confectioners' sugar and sprinkle more on top of the mixture. If you are mixing by hand, this is going to be very sticky, but begin kneading the mixture and sugar together, generously adding the other half of the sugar to the mixture, as needed.
5. Continue kneading the dough until it is smooth and firm, adding more sugar to the countertop and hands, as needed. If the dough becomes to dry and tears easily, add a little water to soften it, being very careful not to add too much.
6. Lightly dust the fondant with confectioners' sugar and place it in a large zippered bag, squeezing out as much air as possible before sealing. Let it rest at room temperature at least overnight before using. You can use it right away on small projects, like covering cupcakes, but it will be too soft to do anything larger or to sculpt with.
Note: This recipe holds well in the refrigerator for weeks, so it is helpful to make it ahead when you know you have an event or project coming up. If you make it ahead, just remove it from the refrigerator, allow it to rest, sealed and at room temperature, for at least 24 hours before using it.
TO USE
To use your fondant, dust the countertop with confectioners' sugar. Place the fondant in the microwave for 10 seconds (no more) to soften it. Place on the counter and knead for a couple of minutes to soften further. Now you're ready to add color, roll it out, or start sculpting!