Take your Egg out of the fridge to let them come to room temperature

Separate your Egg white from the yolk and place the egg white in the mixing bowl, if using a stand mixer use the balloon whisk attachment or a handheld mixer with beaters

Mix egg white for about 1.5 minute until it starts to become bubbly and foamy

With your mixer on low speed slowly add in your icing sugar 1 tbsp spoon or so at a time and mixing for about 10-15 seconds after each spoonful

After adding all the icing sugar, scrape down the sides of the bowl, then add the vanilla essence. Continue mixing for about 10 minutes until the mixture becomes thick, shiny, and forms stiff peaks stopping halfway to scrape the bowl down

Add the mixture to your piping bag and twist the open end securely in your hand to prevent the mixture from spilling out. Once the bag is filled & secure, cut a small hole at the tip, about 3mm wide. If the hole is too large, the icing will pour out too quickly

Now to assemble your gingerbread house. Don’t worry about being perfectly neat—the white icing can resemble snow, and any imperfections can be covered with lollies. For a video tutorial, scan the QR code or visit bakeitbygiovannellis.com.au/blogs/instructions/royal-icing-instructions.

Begin with the front piece of the house. Pipe icing along the top and bottom edges, as well as the inside edges of the sides. Add a little icing on your cake board or serving platter where you’ll place the house. Position the bottom of the gingerbread on the icing. You can use a glass to hold it upright while you work on the next piece. For extra stability, pipe a line of icing along the bottom edge at the front and back once you have added it to the board

Attach the side walls. Pipe icing on all four edges of each side wall, as well as on the board where they will be placed. Attach the side wall to the front by aligning it just inside the edge where you piped the icing just before.

Attach the back piece. Repeat the same steps as with the front, securing the back piece in place. If it’s unstable, use glasses to hold it up while it sets.

Add the roof. Pipe icing along the inside edges of the roof pieces where they will rest on the walls. Gently place the roof on top and fill any gaps with more royal icing. If the roof starts to slide, use glasses to hold it in place. Pipe a line of icing along the top where the two roof pieces meet. You can create a zig-zag pattern for a snowy effect and fill any remaining gaps on your house with icing.

If your house is still a bit too wobbly to decorate, let it set for about 10 minutes. Be sure to cover or twist both ends of your royal icing piping bag so the icing doesn’t dry out.

Decorating time! Attach lollies to the roof, front, and sides using small dabs of royal icing. Be creative! Just be careful not to press too hard and accidentally knock your house over.

Let it dry overnight. The icing will harden, and your gingerbread house will be secure by the next day!

Now enjoy your masterpiece as a decoration but you can also eat this Gingerbread House, it actually tastes good!

Gingerbread Houses can last a few weeks but store in an airtight container in a dark, cool place overnight or when you aren’t going to eat/display it to keep it fresh and free from dust etc.

Don’t forget to tag us in your creations we would love to see, you can also send us a copy if your account is private as we can’t see that you have tagged us

If you have lost your gingerbread house template please click here and you can print a new copy.

How to make your Royal Icing Here

How to assemble your gingerbread house here

Coming Soon

If you have any questions at all please let us know, you can send us a DM, email at hello@bakeitbygiovannellis.com.au or via our contact us page. We are always happy to chat and no question is to big or small. We always respond so if you don't hear back from us then please reach out as we may have not got your message

You may want to make some more royal icing to decorate more or to even decorate your cookies so you can check out our full recipe here