Gingerbread Template for the National Museum of Natural History. Architectural Quality. Printed in color on 11x17 water-resistant sheets.

Created in collaboration between a top chef and a skilled landscape architect using advanced 3D modeling software and extensions, the National Museum of Natural History Gingerbread Template ensures precise and easy-to-follow construction for a stunning edible structure.

Color printing, 11x17 sheets, water-resistant paper for re-useable template. Base price is $50 for the template, printing is $4 per page (13 pages), for a total of $102. Pickup at your local FedEx is no charge. Shipping adds $10. Be sure to add you local FedEx office to the notes in your cart.

INSTRUCTIONS:

All sizes are at true scale except for the overview layout. Cut out the shapes that are shown on these templates. Most of the shapes will require bakers to fold inwards or align shapes to the nearest edge to form a solid form. For shapes that have the height description, these shapes are ‘foundational’ shapes that will help support the overall structures and layers that are being glued together. Shaving may be required.

Other Architectural Grade Templates Available:

United States Botanic Garden | The Washington Monument  |  National Museum of the American Indian  |  National Gallery of Art East Building

If you simply need a basic gingerbread house, find our Gingerbread House Template as a digital download.

Construction-grade Gingerbread Recipe

Ingredients:

• 2 c. granulated sugar
• ½ c. honey
• 1 T. warm water
• 4 eggs
• 2 T. ground ginger
• 2 t. cinnamon
• 2 t. cloves
• 5 c. flour

Directions:

1. Preheat oven to 325°F
2. Pour sugar into mixer fitted with the paddle attachment.
3. Heat honey in the microwave or 20 – 30 seconds, then pour onto sugar. Mix until combined
4. Add water and eggs. Mix until combined, scraping the sides as you go.
5. Add ginger, cinnamon, and cloves. Mix until combined, scraping the sides as you go.
6. Add flour one cup at a time. Mix until smooth.
7. Switch your mixer to a dough hook and continue to mix.
8. Add more flour if needed, until the dough starts to separate itself from the sides of the bowl.
9. Remove dough from the bowl and put into a gallon Ziploc bag.
10. Refrigerate for an hour (optional, but recommended)
11. Flour the surface of a baking mat and start rolling the dough out. Use a flour duster if it gets sticky.
12. Roll until flat and cut out your gingerbread pieces. Place on a parchment lined pan.
13. Bake the pieces at 325°F for 15 – 20 minutes, rolling the dough once after 10 minutes.
14. When the pieces are firm, remove them from the oven and lay them on a flat surface, then put the pan on top of them so they cool nice and flat.
15. Build and decorate.