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As required by Maryland law, your gingerbread structure will arrive with a label detailing all ingredients listed by weight. Some details may differ between houses depending on various candies, accents, etc. The ingredient list below is general information that is true for most of the gingerbread I make. 

If protected from humidity, your gingerbread will last indefinitely. (It's been known to last over a year!) Store at room temperature, away from direct sunlight. Aside from the board it rests on and the lights inside, it is 100% edible. Enjoy!

the good stuff

Basic Gingerbread

King Arthur Sir Galahad all-purpose flour : (unbleached hard wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid) unsalted butter: (pasteurized cream, natural flavors) brown sugar : (sugar, cane molasses)  molasses : eggs : spices : (salt, cinnamon, ground ginger, cloves).

Royal Icing:

Wilton meringue powder : corn starch, egg whites, sugar, gum arabic, calcium sulphate, citric acid, potassium acid tartrate. (MADE IN A FACILITY THAT ALSO PROCESSES MILK, SOY, WHEAT, PEANUTS, TREE NUTS, FISH AND SHELLFISH.)

Powdered sugar : cane sugar, cornstarch.


Wilton white fondant: sugar, wheat syrup, palm oil, water, glycerin, gum tragacanth, tapioca starch, sodium carboxymethyl cellulose, natural and artificial flavor, titanium dioxide (color), sodium acetate, acetic acid.

Homemade fondant: unflavored gelatin, corn syrup (corn syrup, water, potassium sorbate, vanillin), glycerin, butter (pasteurized cream, natural flavors), vanilla extract (water, alcohol, vanilla bean extract), powdered sugar (cane sugar, cornstarch). 

Isomalt: (to make window glass)

Raw isomalt (a sugar crystal derived from beets), water

Food color: 

Chefmaster Red Red color: water, high fructose corn syrup, glycerine, sugar, FD&C red 40, modified food starch, FD&C red 3, FD&C yellow 5, carrageenan gum, potassium sorbate, sodium benzoate (preservatives) xantham gum, citric acid

Chefmaster lemon-yellow color: water, high fructose corn syrup, glycerine, FD&C yellow 5, sugar, modified food starch, carrageenan, sodium benzoate and potassium sorbate (as preservatives) xantham gum, citric acid.

Chefmaster royal blue colorwater, high fructose corn syrup, glycerine, sugar, FD&C blue 1, modified food starch, FD&C red 3, carrageenan gum, methyl paraben (preservative( xantham gum, propyl paraben (preservative).

All my structures include gingbread base, royal icing, and fondant. Royal icing is traditionally made with raw, pasteurized egg whites and powdered sugar. I opt for meringue powder, an egg white substitute. Some products used to make gingerbread come from facilities that also process nuts, tree nuts, milk, soy, fish or shellfish. Gingerbread products are not to be considered nut or allergy safe. 



confectionery bags with multi-colored cream on a white background.jpg





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