Here's some photos of my GBH model...it's porcelain

M

marilynfl

Moderator
DISCLAIMER: I DID NOT MAKE THIS MODEL. It's from a collection called Sugarplum Valley. My clever sister used an entire village as the table centerpiece one Christmas and added names to individual buildings to designate our seating arrangement. Larry and I were given this Sweet Shop, based on my proclivity for baking.

I plan to scale it up to 16" across the front and about 18" high, with LED lights around the eaves and a night-light bulb on the inside. In other words, I am totally STEALING this entire design and transitioning it to edible elements.

The roof is what convinced me. I've already made white chocolate seashells from confectionary discs (for the grooms cake), so part of the problem of "what the heck do I decorate this with?" is solved. I'm just hoping the gingerbread will act as a heat sink buffer so the bulb doesn't melt them.

Front View

http://i56.photobucket.com/albums/g166/Finer_Kitchens/DSC01664.jpg

Side View

http://i56.photobucket.com/albums/g166/Finer_Kitchens/DSC01665.jpg

PS: Someone get me to an GBH AA meeting quick. I actually downloaded the steps on crystallizing sugar syrup to make ROCK CANDY. I thought it would look nice, like the piles of snow left along the highway after the snow plow goes through.

I'm geeking out already--turning to the left side of my brain when it's the right, the right, the artistic side, the creative side....NOT science and chemistry, that will get me there.

 
MarilynFL, That is going to "Super," can't wait for you to get going with this!!

 
If you leave the back door open, it will vent the heat....otherwise it might build up inside.

or vent in the roof, ie open chimney

 
oh Marilyn, you've gone over to the dark side of GBH obsession and now we will see you on FoodTV on

the GBH competion show with all the other GBH obsessed from around the country. It's unbelievable what some of them come up with, and your little house is right up there with the best of them. I just love the shell roof. I've not seen that before.

 
Marilyn, I have made GBH for years and years

The crystalizing sugar is not hard once you get used to it - but you have to have all the pieces ready when you get to the point (and a couple of extra hands will come in useful too) because the melted sugar hardens fast!

I cannot wait to see how your house will turn out!!! smileys/smile.gif

 
Disclaimer added to original post! Please read it!

I'd hate to mislead anyone when I did nothing but shoot a photo to give ya'll an idea of where I'll be heading with this project.

 
I was intrigued when I found some sugar crystallizing in a jar with leftover

simple syrup from making candied orange strips.

I felt somewhat like God must have felt on Day 42 when he made a crystal grow.

 
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