Fun with sugar

Well if that isn’t a blog post title reeking of Donna Hay, nothing is. Consider this my nod to food porn, flaccid though it may be.

On Tuesday afternoon the planets aligned for me and Brownie to finally put together the gingerbread house given to him at Christmas.  This is what we were aiming for:

Exhibit A:

As the resident engineer-in-training, he was in charge of ensuring that all the structural elements were intact and ready in order of assembly when the ‘glue’ – ie, melted sugar – was ready:

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Exhibit B:

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.All I had to do was melt the sugar. I’d forgotten how hot liquid sugar is, especially when you dip your finger in the spoon to have a quick lick (luckily it didn’t get to my mouth):

Exhibit C:

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It’s actually quite difficult to apply melted sugar as a wall binder when it’s just at the toffee stage. Especially when the engineer is now frightened of the sugar and doesn’t want to hold the walls together, let alone organise the roof to have eaves, having seen his mother yelling and stomping with a burnt finger, and applying said sugar haphazardly with one hand. But we got there, kind of.  And fortunately my, “this looks about right” icing recipe worked well, and the engineer and I had a great system going when it came to applying the M&Ms on the roof, sort of:

Exhibit D:

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Note the architecturally interesting roof line. Note the absence of chimneys, visible in Exhibits A and B (they succumbed to ‘taste testing’ prior to building). Note the carefully angled photo. That’s because the other side ended up like this:

Exhibit E:

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Not quite a cake wreck, but something to be proud of nonetheless, don’t you think?

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