Gingerbread Mosque

GINGERBREAD MOSQUE

1.2″

TEMPLATE

1″

1″ 10″

WALLS x4

7.5″ K

www.manalsali.com

| Q manal.s.ali | D myfoundationlyf

5″

5.5″

5″

1.2″

7.5″

CIELING x1

7.5″

K

www.manalsali.com

| Q manal.s.ali | D myfoundationlyf

DOME x1

6.5″

Do not cut this shape out.

For the spherical dome, I used an oven-safe bowl that was 6.5″ in diameter. This was so it could sit comfortably on the ceiling (7.5″). If you have a different bowl size, just make sure it will fit onto the ceiling.

If the diameter of the bowl is larger than the length of the ceiling and walls (7.5″), you will need to increase the size of the walls and ceiling too. Told you there was math involved!

K

www.manalsali.com

| Q manal.s.ali | D myfoundationlyf

GINGERBREAD MOSQUE INSTRUCTIONS The gingerbread recipe I used is from Sally’s Baking Addiction. It makes a delicious, chewy/crunchy cookie. I doubled the quantities here and made 4 discs of dough to refrigerate. This was enough to build the mosque, as well as cut-out and create cookie shapes for snacking on. I reduced the amount of ginger by about half as per my taste.

This recipe will cause the cookies to puff up and rise. If you want your gingerbread to stay flat, you can look for a Construction Gingerbread recipe instead.

Follow recipe instructions. Roll out your dough about 1/4 inch thick directly onto parchment paper.

DESIGN AND CUT 1. Using the template provided, start by cutting around the wall and ceiling pieces (cardstock or thin cardboard will be easier to work with than paper, but both are fine).

2. Transfer each of your cookie walls and ceiling, along with the parchment paper, onto a baking tray. Trying to lift each piece without parchment paper may result in cracks and breaks in the cookie.

3. Cover your chosen bowl for the dome with aluminium foil and smooth out any creases. Lay out one of your rolled gingerbread dough sheets onto the bowl, and pat down into a spherical shape. For a smoother finish, gather all folds into one area, cut a thin triangle or straight line into it with a knife, and press it down until it is smooth.

5. You can cut out shapes in the walls and dome for windows or designs at this point. Feel free to get creative! Look up some beautiful architecture for inspiration.

BAKE AND COOL 6. Bake each piece for approximately 10-15 minutes at 350°F (177°C) or until cookie has browned around the edges. The longer you bake them, the harder and crunchier they will be, making them easier to work with.

ICING 7. Remove your cookies from the oven and allow all pieces to cool thoroughly before beginning to assemble and decorate. During this time, you can prepare your royal icing. I dividied my icing into the following: ● Stiff

royal icing for decorative designs.

● Flood ● Extra

consistency to cover the dome.

stiff to assemble the entire structure.

K

www.manalsali.com

| Q manal.s.ali | D myfoundationlyf

INSTRUCTIONS (CONTINUED) For the extra stiff icing, I added more icing sugar and merigue powder, as well as a tablespoon of cocoa powder to match the colour of the gingerbread.

DECORATE 8. Once all pieces have cooled, decorate with your chosen frosting, sprinkles and other goodies.

9. I decorated the dome by using stiff consistency icing to create 8 even lines from the centre. Once they had dried, I poured flood consistency icing into each section and smoothed it out using a toothpick. I created the point with some frosting and white candy pieces.

ASSEMBLE 10. Once all your pieces are decorated and the icing has hardened, grab a flat base for your structure to be placed upon and a support for your ceiling and dome. I used a large white tray for my base and a tin of mango pulp for support.

11. Pipe your extra stiff cocoa icing around the circluar base of the dome, and press it squarely onto the cieling piece. Hold and allow to dry. Place your dome/ceiling onto your support base.

Assemble the remaining structure around the dome and ceiling.

12. With a partner’s help, pipe your extra stiff icing on the side edges of the ceiling, and the sides and base of each wall, one by one, aligning the minarets as best as you can. Repeat this for all four walls until your structure is built.

13. Patch up any gaps, holes, breaks or edges with your extra stiff cocoa icing. You can also use it to decorate any open seams.

14. Add any additional decor you want, and voila!

I would love to see your beautiful creations! Please do tag me to share on social media if you make this :)

K

www.manalsali.com

| Q manal.s.ali | D myfoundationlyf