This year, Pastry Chef Rebecca Liddle Maglangque went all-out on her annual King Estate gingerbread winery replica. This year, it reaches 4 feet long x 2 feet wide, mounted on two 2′x2′ boards, including the South Tower, the main winery building, the old tasting room tower, and the Visitors’ Center. If Rebecca had made the entire winery to scale, it would be 8 feet long (there’s always next year)!
There are 8 lights wired into a wooden base made by our master electrician Allen Diess. Everything is indeed edible, save for the base and lighting (unless you have a really strong stomach). The windows are made of sugar free candies melted into gingerbread pieces. Rebecca made a mock-up of the winery in cardboard and then used those pieces as templates for the gingerbread – and she used over 45 pounds of gingerbread dough in the process.
The trees are sugar cones piped with green royal icing, and all decorations are made with commercially available candy. Last year, Rebecca added candy windows and trees; this year, she added the pretzel fence and the pecan shingled roof.
She used Nick Malgieri’s recipe for gingerbread houses (from his excellent book Cookies Unlimited) with minor changes to the spicing.