The Great Gingerbread Adventure with Jennifer, Paula, and Leigh

Creating Riverview in Gingerbread for the historic landmark category of the SKYPAC Gingerbread contest. Theme - winter wonderland. Royal Icing 3egg whites whipped till foamy Add 1 1lb confectioners sugar Until creamy Add 1/2 tsp cream of tarter Whip until stiff icing consistency Amy's Gingerbread 2 c dark Karo 1 1/2 c firmly packed dark brown sugar 1 1/4 c melted margarine 2 eggs 10-11 c flour 1/2 t salt 1/2 t ground ginger 1/2 t allspice Mix sugar and Karo Add hot melted margarine and stir until sugar is blended well Add spices and eggs Add flour 1 -2 C at a time mixing well After each addition Do not use mixer Last couple of cups of flour must be mixed with hands. Dough too stiff for spoon Divide dough and wrap well in plastic wrap Let sit for at least 30 min at room temp, preferably up to 2 hours Roll out on parchment. Dust paper, rolling pin, and pattern with flour Transfer cut pieces to cookie sheet on paper 350 degrees Large pieces 55 min Cook until edges begin to brown Note: gingerbread should be firm. If it is not cooked enough, it will absorb moisture and collapse. If it is cooked too long, it will crack. Allow to cool well before removing from cookie sheet Transfer to cooling rack after pieces have cooled to touch and remove parchment To cover pieces in chocolate, melt choc chips in microwave Apply decorations to choc while it is still warm and soft Note: this was a month long project - 3 models - three batches of Gingerbread