The other day, CasaSugar asked you which Sugar HQ gingerbread house you preferred. Many of you said PartySugar's Lagito Cabin Gingerbread House, but my Mid-Century Modern charmed some of you folks as well. Earlier you got the step-by-step for hers, so today I thought I'd give you the step-by-step for mine. And if it inspires you then join us! We're currently asking you to submit your own gingerbread house!

    • I started off by creating my concept. Once I had the crude drawing, I got some scraps of cardboard and created a life-size model. If you're going to create your own house, I recommend you doing the same. The cardboard pieces will be used to cut out each wall piece.
    • To get the rest of my steps and up close pictures of each side and all the components, read more


    • Once I had my cardboard creation standing, I rolled out my chilled gingerbread between two pieces of parchment paper. Then I took the pieces of cardboard and put them on top of rolled out gingerbread (on top of the parchment paper). I then used a sharp knife to trace the cardboard. Once traced, I removed the cardboard and top sheet of parchment paper. Next I removed the excess dough and placed the entire piece of parchment paper (with dough) onto a baking sheet and baked according to directions. This method is the best, easiest and cleanest, however, it uses quite a bit of parchment paper, make sure you have an entire roll.


    • When the gingerbread had cooled (at least 6 hours to make sure it is firm) and the icing had been made. I put the pieces together. Start by creating two adjacent walls in order to create an L shape.
    • If your gingerbread gets covered in white icing, wipe it off immediately if possible. You may want to use a damp towel to "wash" it.
    • Make sure your gingerbread house is standing before you stick the decor on. You may want to build the house and let it sit overnight.
    • To create the modern looking roof, I covered the roof pieces in icing and applied a thick layer of crumbled Oreo cookies. I pulverized the Oreos in a food processor first.


  • The Christmas tree was created by stacking Oreos with a layer of icing in between each one. I then used a sharp knife to shape the tree. Next I took green icing/frosting and slathered it with my hands.
  • Thin sour belts make for great decorating. They are easy to cut with scissors and can be adhered with a small amount of icing. It also works for easy grass covering!
  • To create the flowers, I sliced gummi bears into thinner pieces. I liked the way the sour gummi bears had a difference in color on the outside and inside.
  • I originally tried to make the wreath on the outside with store-bought cake decorating icing. Unfortunately, the texture would not work vertically and my wreath soon "melted" down the side of my gingerbread wall. I was too lazy to create a green colored batch of icing, so I used regular white icing and then applied the store-bought on top of that.