Built to last: Gingerbread Edition

YOUR GINGERBREAD HOUSE: BUIUT TO LAST Famous chefs help you avoid gingerbread pitfalls Molsture Problems Your gingerbread house Chef Dana Herbert suggests air-drying pieces for two days before assembly in a low-moisture room. Your real house Set thermostat to 78 degrees F. to avoid mold problems in humid weather. Collapsed Roof Your gingerbread house Janet DOrsi suggests attaching roof peaks with a toothpick when drying. Your real house Signs of roof trouble inckude dark areas on cellings and peeling paint on the underside of roof overhangs. Wall Cracks Your gingerbread house Chef John Hart says mix royal icing with brown food coloring. then rub into cracks. Cracked Panes Your gingerbread house Chef David Diffendorfer says gelatin sheets make colorful windows that look lke antique leaded glass. Your real house If paint touch-ups stand out, paint the entire wall. Your real house Inspect window panes for cracks. If you find any. it's time to replace. More gingerbread tips from the pros Janet D'Orsi Chef Dana Herbert Owner of the Gingerbread Construction Company in Wakefield, Mass. Winner of TLC's "Next Great Baker" show • Roll wall and roof dough to 1/16-inch thick. • Overlap Necco wafers for a tile roof. • Melt Lifesavers candy to simulate stained glass. owner of Desserts by Dana in New Castle, Del. • Cut gingerbread with pizza wheel and measure with level. • Bake gingerbread until dark brown and cracker-like. • Run dehumidifier while drying in humid dimates. Chef John Hart Chef David Diffendorfer Executive chef at the Sheraton Seattle Hotel • Use margarine instead of butter for stronger walls. • Use supports to prevent bowed roofs. • Bake and dry two days before assembly. Instructor at the The Art Institute of Portland, Ore. • Strengthen gingerbread with molten white chocolate wash. • Pipe chocolate onto display board to create foundation. • Attach chipped pieces with white chocolate. houselogic Brought to you by the NATIONAL ASSOCIATION OF REALTORS www.Houselogic.com