Make This Edible 75-lb. Castle to Celebrate National Gingerbread House Day

Gingerbread Castle from 'Frozen'
Photo credit Reynolds Wrap
By RADIO.COM

Get ready to make some festive gingerbread houses this Thursday, Dec. 12, because it's National Gingerbread House Day.

The tasty confectionery is usually made of cookie dough baked into slabs for the construction of walls and the roof, which is held together by icing. It’s decorated with candy such as M&Ms, gum drops, peppermint, dots, marshmallows, jelly beans and sprinkles. And for those who need a little extra twinkle, top it off with some edible glitter.

The Christmas pastime is fun for the whole family and will put you in the holiday spirit regardless of whether you’re a pro baker or if you’re house barely resembles a house after all is said and done.

Not to mention, eating your creation is the best part!

However, if you are feeling a bit adventurous, we have just the Gingerbread House for you!

Reynolds Kitchens Parchment Paper with SmartGrid crafted a Gingerbread Ice Castle, inspired by Ardenelle from the film franchise, “Frozen.”

Reynolds’ wintery creation weighs a total of 75 lbs (45 of those are gingerbread alone!).

Since it's meant to be fit for a princess, it stands proudly at 3 feet tall.

Making gingerbread snowflakes
Photo credit Reynolds Wrap

The masterpiece took a total of 178 hours to build by hand.

Chances are, if you have small kids in the house, they’re going to want to attempt their own Gingerbread Ice Castle.

The good news is that Reynolds provided a quick and easy DIY Gingerbread castle/house how-to, which you can find here!

Transform your own kitchen into Arendelle this holiday season! Don't forget blue edible paint.

And a little brief history to share with the kiddos – while the ingredient dates back to the Ancient Romans, Gingerbread houses originated in Germany during the 16th century and rose in popularity after the Brothers Grimm story, “Hansel and Gretel,” in which the siblings stumble upon a house made entirely of the treat.

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