Three-dimensional sculpture—even when made of baked goods—is an artwork not easy to master. Painting a winter scene on canvas is one thing, and stitching a holiday scarf another, but as soon as the four walls of a gingerbread house rise up from their parchment paper, gravity-influenced disappointment seems more and more likely. So as Christmas-themed crafts come about only once a year, inRegister turned to a culinary expert to help us all improve our edible architecture.
With the help of Le Cordon Bleu-trained pastry chef Jeanne Mancuso at the Louisiana Culinary Institute, the inRegister team gathered up a list of tips to take your gingerbread houses from scheduled-for-demolition to a sugary residence any cookie family would be lucky to call home.