Lowen Cakes

Key Ingredients You’ll Need

• Flour
• Brown sugar
• Butter
• Molasses or dark syrup
• Ginger, cinnamon, cloves
• Salt
• 1 egg

Tips for the Perfect Gingerbread House

1. Chill the cut pieces, not just the dough

Refrigerating the shaped panels for 10–15 minutes stops spreading and helps the walls stay straight.

2. Trim edges while warm

Fresh from the oven, gingerbread is soft enough to reshape or trim for perfect edges.

3. Let the panels dry overnight

This transforms them from cookies into structural material.

4. Thick icing = strong house

Your structural royal icing should be toothpaste-thick. If it slides, add more icing sugar.

5. Build in the correct order

Back + sides → front → roof. Give each phase time to set.

6. Don’t overload the roof too soon

Wait 1 hour before adding heavy decoration.

7. Make extras with leftover dough

Trees, fences, paths, logs, chimneys—these make the whole scene.

FAQ

Why did my gingerbread spread?
Warm dough or not chilling the cut shapes. Chill pieces 10–15 minutes before baking and remove leavening agents.

How long does royal icing take to dry?
It crusts in minutes, fully hardens in 1–2 hours.

Can I freeze leftover dough?
Yes, for up to 3 month. Thaw overnight in the fridge.

🧊 Storage Tips

• Unassembled baked panels: Store uncovered overnight to dry.
• Assembled house: Keeps 3–5 days at room temperature.
• Royal icing: Keep covered with a damp towel while using.
• Leftover dough: Freeze airtight up to 3 months.

Ingredients

For the Gingerbread Dough

• 350 g all-purpose flour (2 ¾ cups)
• 1 tbsp ground ginger
• 2 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg (optional)
• ½ tsp salt
• 115 g unsalted butter (½ cup / 1 stick)
• 150 g brown sugar (¾ cup)
• 120 ml molasses (½ cup)
• 1 large egg

For the Royal Icing (Glue + Decorating)

• 2 egg whites
• 440–520 g icing sugar (3 ½–4 ¼ cups), sifted
• 1 tsp lemon juice or ½ tsp cream of tartar

For the Gingerbread House Panel measurements

• Front & Back (x2)
  • Width: 10 cm (4 in)
  • Height of rectangle: 10 cm (4 in)
  • Roof peak: +4 cm (1.6 in)
  • Total height: 14 cm (5.5 in)
• Side Walls (x2)
  • Width: 8 cm (3.1 in)
  • Height: 10 cm (4 in)
• Roof Panels (x2)
  • Width: 12 cm (4.7 in)
  • Height: 14 cm (5.5 in)

Directions

1. Make the Dough
   • Whisk together flour, spices, and salt.
   • In a saucepan, melt butter with brown sugar and molasses until smooth. Do not over-heat.
   • Let cool 5–10 minutes until warm, not hot.
   • Pour into dry ingredients and mix.
   • Add the egg and mix until a soft dough forms.
   • Press into two discs, wrap, and chill 1–2 hours.
2. Roll and Cut the panels
   • Preheat oven to 175°C (350°F).
   • Roll dough to 6–7 mm thick. If possible, put the rolled out dough back in the fridge for 10 min.
   • Use a ruler + knife to cut panels to the exact measurements above. Cut out windows and doors wherever you want.
   • Transfer to baking tray.
   • Chill the cut shapes 15 minutes.
3. Bake
   • Bake 10 – 18 min.
     • Small pieces: 8–12 minutes
     • Side walls: 12–14 minutes
     • Front/back: 14–16 minutes
     • Roof panels: 16–18 minutes
   • They are done when:
     • Edges are deeper golden
     • Surface is matte
     • They feel firm to touch
   • Trim edges while warm for straight sides. Or use a metal or plastic scraper to gently push in edges if necessary.
   • Let pieces dry uncovered overnight.
4. Next Day: Make the Royal Icing
   • Beat egg whites until frothy.
   • Add icing sugar gradually.
   • Add lemon juice or cream of tartar.
   • Beat until thick, glossy, and stiff (hard peaks)
     • Fill a a piping bag or Ziplock bag with 1/3 of the icing
5. Assemble the house
   • Pipe thick icing along edges of the back panel + one side wall. Then slowly glue all 4 wall together and stick then bottom to a cake board.
   • Add roof panels.
   • Use a small knife or spoon or you finger to smooth out the glue along all edges. Ensure everything is stuck together properly.
6. Decorate
   • Adds water drops little by little to thin out the leftover icing to consistency that’s soft and easy to decorate with (soft peaks).
   • Fill piping bags with the icing and decorate your house!
   • If you have leftover icing, cover the cake board with it to look like snow.
   • Finish with a dusting of icing sugar snow.

Notes

Removing baking soda prevents spreading and keeps panels flat.

Always chill the cut shapes before baking.

Trim edges while warm for perfect architectural lines.

Leftover dough makes adorable scene accessories.