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Kentucky's 6th Annual Gingerbread House Competition

November 30th, 2023

at Mustard Seed Hill

Entries are now being accepted for this beloved seasonal event that kicks off the Christmas at Mustard Seed Hill festivities. Throughout the Christmas season thousands of visitors will view your pastry masterpieces!

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All houses will be on display in the historic Allen House and McIntyre Hall from 
Thursday, November 30th - Saturday, December 23rd.

To Participate Register Online by November 10th

INDIVIDUAL CATEGORIES

Adult (18+)       1st Place  $1,000 / 2nd Place $500 / 3rd Place $250

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(s)    1st Place  $2,000 /  2nd Place  $1,500 / 3rd Place $1,000

Family                1st Place  $500 /  2nd Place     $250 / 3rd Place    $100

Civic/Business    1st Place    $500 /  2nd Place     $250 / 3rd Place    $100

This Year's Judges:

Ouita Michel

Owner of Holly Hill Inn

Chris Michel

Holly Hill Inn Pastry Chef

Lauren Jacobs

The Cheerful Baker on the FoodNetwork

 

Toa Green

Owner of Crank & Boom

Lorrain Smoot

Board Member of Community Ventures

 

Betty Ann Allen

Executive Director of Paris-Bourbon County Tourism

 

Team Kentucky
Special Guest from our Sponsor: Team Kentucky

 

Our fabulous judges will evaluate entries based on the following criteria:

Overall Appearance

Originality & Creativity

Neatness

Structure Stability built with only edible materials

 

 

Displays

All Gingerbread Houses will be displayed with a front viewing.

We will display with side vantage points and rear views when possible.

 

Winners will be displayed in the Allen House while others will be displayed in McIntyre Hall.

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Rules & Instructions

 

Participants are responsible for transporting their Gingerbread Houses

to Mustard Seed Hill once complete. 

Delivery Dates
 

Nov. 27th–29th 9am-5pm

If you need to request a different time, just email us at info@mustardseedhill.events 

 

We will work to accommodate your schedule. 

CONSTRUCTION GUIDELINES

Include 3”x 5” card with the entry including:
Entry Name, Entrant’s Name, Entrant’s Phone Number or Email Address

 


Dimensions & Structure

  • Must be constructed with 100% edible ingredients - except for the base

  • Purchased components may not include inedible pieces such as sticks and wrappers.

  • The entry should be composed with a significant majority of gingerbread!

  • Structure should be built on a sturdy base -½” or ¾” plywood or foam core recommended

  • Base should not exceed 24”wide x 24“deep and 24” tall or weigh greater than 50lbs

  • 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.

  • Feet or risers under the base are encouraged, for ease of moving.

  • 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.

  • 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.

  • No battery or electric components should be included in the structure.

  • If the structure allows visibility inside which may be difficult to see, please contact us and proper internal lighting will be approved.

 


Tips & Best Practices

  • If baking gingerbread from scratch, bake several days before assembling to prevent shrinkage.

  • Use A LOT of Royal Icing to assemble and decorate. Allow each portion to dry and harden before moving.

  • 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:

  1. Mix together the above ingredients.

  2. Add 3.5 oz water – just under 1/2 cup

  3. Beat until icing forms stiff peaks – will hold a sharp line when knife drawn through

  4. Keep covered with a damp cloth to keep icing from drying out.

  5. Store unused icing in a tightly sealed container.

Entry Form

For the Display Signage

Choose (1) Category

Individual Categories
Group Categories

We are so excited you have decided to join us for our annual Gingerbread House Competition. Please contact us with any questions by emailing info@mustardseedhill.events

Entry Form
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