Kentucky's 6th Annual Gingerbread House Competition
November 30th, 2023
at Mustard Seed Hill
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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.
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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
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This Year's Judges:
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Ouita Michel
Owner of Holly Hill Inn
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Chris Michel
Holly Hill Inn Pastry Chef
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Lauren Jacobs
The Cheerful Baker on the FoodNetwork
Toa Green
Owner of Crank & Boom
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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
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Our fabulous judges will evaluate entries based on the following criteria:
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Overall Appearance
Originality & Creativity
Neatness
Structure Stability built with only edible materials
Displays
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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.
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Delivery Dates
Nov. 27th–29th 9am-5pm
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If you need to request a different time, just email us at info@mustardseedhill.events
We will work to accommodate your schedule.
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CONSTRUCTION GUIDELINES
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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 -½” or ¾” plywood or foam core recommended
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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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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 approved.
Tips & Best Practices
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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.
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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.
