Gingerbread House Competition & Display
For the second straight year, we are elated to host the Gingerbread House Display & Competition. We invite the public to participate by creating your own unique, decadent, festive Gingerbread House. Throughout the holiday season, guests can stroll through the Allen House and see all of the Gingerbread Houses on display. Proceeds from this exhibit will be used to support the ongoing restoration efforts on the Mustard Seed Hill campus.
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All houses will be on display in the historic Allen House throughout the Holiday season, from
Saturday, December 5th through Wednesday, December 30th.
PARTICIPANTS
Participants will be organized in the following categories:
Individual:
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Adult (18+)
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Teen (13-17)
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Youth (6-12)
Group Categories
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Pastry Chef
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Civic & Religious Groups
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Family
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Business
Participants are welcome to submit entries as individuals, or through one of our group categories.
INDIVIDUAL CATEGORIES
Adult (18+) 1st Place - $500 / 2nd Place - $250 / 3rd Place - $100
Teen (13-17) 1st Place - $250 / 2nd Place - $100 / 3rd Place $50
Youth (6-12) 1st Place - $250 / 2nd Place - $100 / 3rd Place $50
GROUP CATEGORIES
Pastry Chef 1st Place - $2,000 / 2nd Place - $1,000 / 3rd Place - $500
Civic/Religious 1st Place - $1,000 / 2nd Place - $500 / 3rd Place - $100
Family 1st Place - $500 / 2nd Place - $250 / 3rd Place - $100
Business 1st Place - $500 / 2nd Place - $250 / 3rd Place - $100
RULES & INSTRUCTIONS
Below are rules and guidelines for this year’s competition.
Participants are responsible for transporting their Gingerbread Houses to Mustard Seed Hill once complete. (We will come out to your car with a cart and lend a hand once you arrive.)
DELIVERY DATES
Friday, Nov. 27th – Noon - 5PM
Saturday, Nov. 28th – Noon - 5PM
Sunday, Nov. 29th – 1PM - 3PM
Monday, November 30th - Noon - 4PM
Tuesday, December 1st - Noon - 4PM
JUDGING
Judges from the local community will evaluate entries based on the following criteria:
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Overall Appearance
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Originality & Creativity
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Neatness
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Structure stability built with only edible materials
DISPLAY
Houses will be displayed with a front viewing. We will attempt to display with side vantage points as well. The rear of the house will not be visible.
CONSTRUCTION GUIDELINES
Rules for Gingerbread House Construction
Include 3”x 5” card with the entry including:
Entry Name, Entrant’s Name, Entrant’s Phone Number or Email Address
Dimensions & Structure
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Must be constructed with 100% edible ingredients - except for the base
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Purchased components may not include inedible pieces such as sticks and wrappers.
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The entry should be composed with a significant majority of gingerbread!
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Structure should be built on a sturdy base!
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Base should not exceed 24”wide x 24“deep and 24” tall or weigh greater than 50lbs
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Construct the house on a sturdy base - ½” or ¾” plywood or foam core recommended
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The base may be covered in non-edible items such as paint, paper, ribbon or fabric, but should not be included in the gingerbread structure.
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Feet or risers under the base are encouraged, for ease of moving.
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Use only non-perishable adhesives! - We cannot accept structures made with egg or butter icings as they quickly turn rancid and soften causing the structure to disintegrate.
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The houses are on display for an extended period of time. The weight and duration of viewing can cause the display to collapse if not properly supported.
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No battery or electric components should be included in the structure.
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If the structure allows visibility inside which may be difficult to see, please contact us and proper internal lighting will be arranged.
Tips
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If baking gingerbread from scratch, bake several days before assembling to prevent shrinkage.
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Use A LOT of Royal Icing to assemble and decorate. Allow each portion to dry and harden before moving.
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Youth and Teen categories, parent or guardian assistance or supervision is allowed and encouraged, specifically when operating stovetops, ovens, and other heating elements.
Royal Icing Recipe
Yields 2.5 Cups
Ingredients
1 lb. powdered sugar
1/2 tsp. cream of tartar
3 tbsp meringue powder
Directions:
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Mix together the above ingredients.
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Add 3.5 oz water – just under 1/2 cup
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Beat until icing forms stiff peaks – will hold a sharp line when knife drawn through
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Keep covered with a damp cloth to keep icing from drying out.
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Store unused icing in a tightly sealed container.