2021 Contest Information - Craterian Theater
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2021 Contest Information
Important Dates and Times
NOVEMBER:
• 1st @ 4:00 pm: Exhibition Entry(s) must be pre-registered with a completed form and either
delivered/mailed to the Baker Coordinator via the Craterian Theater, 23 S. Central, Medford 97501, or
may be emailed to GingerBread@craterian.org. All entries must be postmarked by the cutoff date OR
delivered to the theater by 4pm. See contact info at bottom of page. Please call/email to confirm
receipt.
• 11th @ Midnight: Deadline for any changes to Entry Title
• 13th – 8:00 am to 2:00 pm: Entries delivered to the Collier Creative Center @ 50 N. Fir St.
• 17th – 6:00 pm: Baker Awards Announced Online
• 19th-21st – 10:00 am to 8:00 pm: Community Tour & Online Auction (open to the everyone)
Contest Rules Please read carefully
• Late Entries: Are not eligible for Contest (entered as Exhibition only)
• Anonymity: The creation and Entry Title cannot have any identifiers related to the baker origins
• Maximum Base Size: 36 inches x 28 inches (able to fit through a standard 36” door)
• Maximum Height: 30 inches (not including base & feet)
• Base Thickness/Material: ¾ (three-quarter) inch Plywood (stability)
• Base Sides: Painted or Covered (no restrictions)
• Base Top: The creation cannot extend past the edge of the Base. Base must be painted in a single color
or covered in edible products (no paper or non-edible materials)
• Entry Materials: Made entirely of edible products & primarily Gingerbread (excluding base or any lighting)
• Lighting: Light bulbs or strings of light bulbs may be used. Lights may use low voltage and a transformer.
Batteries and/or switches must be easily accessible from the front or side. AA batteries or transformers
are preferred.
Terms & Conditions
The GingerBread Jubilee (GBJ) reserves the right to refuse any entry • All entries received after the
above designated drop off time (11/13 @ 2pm) will be automatically disqualified from the contest and
displayed as “Exhibition” • The Exhibition class will not be judged for cash awards (Please use separate
Exhibition Form) • Judging is limited to two entries per person, per category • Entries do not need to be made
only with candy or sweets; other edible ingredients may be used • The judges are independent of the GBJ and
their decisions are final • GBJ Steering Committee members cannot enter the contest • Entries are a donation to
the GBJ and will be sold to benefit the Craterian Theater • Construction materials may be tax deductible as
allowable by law - Tax ID: 94- 3137852 • Bakers grant permission to the GBJ to use pictures of their entry and/or
themselves for either internal or external use, including print, online media, and television • Entries will be on
display at the theater during the Community Tour • At no time does the GBJ guarantee the safety or security of
entries nor can the GBJ be held responsible for any damages incurred on or off the theater’s property.
Baker Coordinator: Lynae Williams • (541)778-1965 • GingerBread@craterian.org • Fax # (541)776-0461
www.craterian.org
2021 Contest Entry Form
$1,000 Grand Prize
st nd rd
1 Place $500, 2 Place $250, 3 Place $100 in 3 categories: Adult, Student & Group
Category (check one) Entry Title: ________________________________
Adult/s (Over age 18)
Student/s (age 18 & under)
Group (adult/s and children)
Please PRINT information for ALL bakers clearly.
Name: _________________________________ Day Phone: _______________________________
Business: _______________________________ Night Phone: ______________________________
Address: _______________________________ Email address: _____________________________
City/ST/Zip: ____________________________
Name: _________________________________ Day Phone: _______________________________
Business: _______________________________ Night Phone: ______________________________
Address: _______________________________ Email address: _____________________________
City/ST/Zip: ____________________________
*Please attach additional sheets or use back of this form for additional bakers in your group.
*Please keep a copy of this form for your records.
A non-qualifying entry can be sold, but is not eligible for prizes. By signing below, I confirm that I
understand and agree to the Contest Rules and Terms & Conditions of the 2021 GingerBread Jubilee:
Contestant’s Signature: ________________________________________ Date: ____________
Your interest and participation in the event is appreciated. Thank You!
Baker Coordinator: Lynae Williams • (541)778-1965 • GingerBread@craterian.org • Fax # (541)776-0461
www.craterian.org
Entry # _________
Date Received _________
*2021 Exhibition Information*
Important Dates and Times
NOVEMBER:
• 1st @ 4:00 pm: Exhibition Entry(s) must be pre-registered with a completed form and either
delivered/mailed to the Baker Coordinator via the Craterian Theater, 23 S. Central, Medford 97501, or
may be emailed to GingerBread@craterian.org. All entries must be postmarked by the cutoff date
OR delivered to the theater by 4pm. See contact info at bottom of page. Please call/email to confirm
receipt.
• 11th @ Midnight: Deadline for any changes to Entry Title
• 13th – 8:00 am to 2:00 pm: Entries delivered to the Collier Creative Center @ 50 N. Fir St.
• 17th – 6:00 pm: Baker Awards Announced Online
• 19th-21st – 10:00 am to 8:00 pm: Community Tour & Online Auction (open to the everyone)
Exhibition Rules Please read carefully
• Maximum Base Size: 36 inches x 28 inches (able to fit through a standard 36” door)
• Maximum Height: 30 inches (not including base & feet)
• Base Thickness/Material: ¾ (three-quarter) inch Plywood (stability)
• Entry Materials: Made primarily of edible products & Gingerbread (excluding base or any lighting)
• Lighting: Light bulbs or strings of light bulbs may be used. Lights may use low voltage and a transformer.
Batteries and/or switches must be easily accessible from the front or side. AA batteries or transformers
are preferred.
Terms & Conditions
The GingerBread Jubilee (GBJ) reserves the right to refuse any entry • All entries received after the
above designated drop off time (11/13 @ 2 pm) will be automatically disqualified from the contest and
displayed as “Exhibition” • The Exhibition class will not be judged for cash awards • Judging is limited to two
entries per person, per category • Entries do not need to be made only with candy or sweets; other edible
ingredients may be used • The judges are independent of the GBJ and their decisions are final • GBJ Steering
Committee members cannot enter the contest • Entries are a donation to the GBJ and will be sold to
benefit the Craterian Theater • Construction materials may be tax deductible as allowable by law - Tax ID:
94-3137852 • Bakers grant permission to the GBJ to use pictures of their entry and/or themselves for either
internal or external use, including print, online media, and television • Entries will be on display at the theater
during the Community Tour • At no time does the GBJ guarantee the safety or security of entries nor can the
GBJ be held responsible for any damages incurred on or off the theater’s property.
Baker Coordinator: Lynae Williams • (541)778-1965 • GingerBread@craterian.org • Fax # (541)776-0461
www.craterian.org
*2021 Exhibition Form*
Entry Title: ______________________________________________________________
Please PRINT information for ALL bakers.
Name: _________________________________ Day Phone: _______________________________
Business: _______________________________ Night Phone: ______________________________
Address: _______________________________ Email address: _____________________________
City/ST/Zip: ____________________________
Name: _________________________________ Day Phone: _______________________________
Business: _______________________________ Night Phone: ______________________________
Address: _______________________________ Email address: _____________________________
City/ST/Zip: ____________________________
*Please attach additional sheets or use back of this form for additional bakers in your group.
*Note: This Exhibition Form is not to be used for Contest Entries. Please complete the Contest Entry Form if
you would like to compete in the contest for prizes.
By signing below, I confirm that I understand and agree to the Exhibition Rules and Terms &
Conditions of the 2021 GingerBread Jubilee:
Contestant’s Signature: ________________________________________ Date: ____________
Your interest and participation in the event is appreciated. Thank You!
Baker Coordinator: Lynae Williams • (541)778-1965 • GingerBread@craterian.org • Fax # (541)776-0461
www.craterian.org
Entry # _________
Date Received _________Lois Springer & GBJ Committee
Updated 1/17/2018
Go to www.craterian.org for information1/17/2018
How to make a Gingerbread House allow 1 month to build
Planning
• Pick a structure / theme. Or get a pattern from book or online.
• If you are replicating a structure, take pictures of the structure from all angles.
• Draw a picture of what you want your gingerbread house to look like.
• Make a pattern from cardboard, poster board or foam board.
• Don’t go too big or small - the max base size is 36 x 28 inches & max height is 30 inches.
• Tape or pin the pattern together to make sure it fits. Do the sides cover the ends edges or the
ends cover the sides? Remember the gingerbread is about ¼ inch thick & swells during
baking.
• Make a shopping list. Candies: seasonal or order online. Allow for delivery time. Look for
sale candies after holidays.
Making the Gingerbread
• Make the Dough - Mix gingerbread dough using your recipe or the one in this booklet.
• Keep extra dough in plastic wrap to prevent drying out. Roll dough out at room temperature.
Freezes well.
• Cutting - Use a piece of lightly floured parchment paper for each house pattern piece; roll
out dough using wooden dowels (use ⅛ or ¼ inch) as guides to achieve a uniform thickness.
1. Cut windows & doors. To keep dough from shifting, use cookie cutters or sharp knife.
2. Leaving windows & door pieces in place, cut the long pieces & edges with a pizza wheel
or sharp knife.
3. Remove windows & doors carefully; even re-measure with your cutting piece.
4. If you are going to put any texturing, shutters, or brickwork on the gingerbread, you need
to roll out the house dough with ¼ inch dowel & mark your dough with brickwork or
texturing before cooking. Keep your cutting tools clean.
• Bake large pieces by themselves. Group smaller dough cut outs together, similar in size, to
bake at one time, keeping each piece on its own parchment paper in case one is done before
the others. Check gingerbread for large bubbles while cooking & poke with sharp knife.
• Cool flat. Keep dry if you stack them, parchment paper is helpful between layers; however,
it is best to keep all pieces flat. Humidity will cause pieces to deform.
• Dry fit walls. If they don’t fit, trim. Match up with pattern pieces, they can swell during
baking.
• For trimming, place piece on cookie sheet in a 325° oven until warm. Remove from the
oven & use a serrated knife & saw with little pressure till you get through the gingerbread.
This works well for the walls that attach to the base, giving a tight fit & a sturdier structure.
• Mix frosting. Store frosting in the refrigerator in air tight containers or cover frosting with
plastic wrap. Be sure air is out from under plastic wrap & wrap touches frosting & bowl
sides. You may also store different color frosting in decorating bags with couplers & tips,
covering ends of bags with plastic wrap or damp cloth to keep icing from hardening.
11/17/2018
Board - Maximum base size: 36 x 28 inches & ¾ inch plywood for stability.
• Add feet to your board for ease of transport.
• Any flexing of the board in transit will break the gingerbread. The contest requires ¾ inch
plywood.
• Decide where to put your structure on the board. Drawing out a plan on the board with pencil
gives you an idea where to place your structure, gardens, walkways & other items.
• For lighting, use battery operated lights. Easy to drill hole in board to thread up lights.
Disguise your battery pack. Use LEDs if possible.
• The edge of base may be painted or covered (ribbon, tape, etc). The top of the base must be
painted in a single color or covered in edible products.
Decorating
Decorate the Walls
To decorate walls, siding, windows or trim, do it while pieces are flat. Let dry for 4 hours.
Remember you will need to hold edges to place walls together.
Windows
Recommend using leaf gelatin for windows, purchase online (type in gelatin sheet for gingerbread
house windows). Or, crush clear hard candy fine. Put the gingerbread piece on cookie sheet face
up & put crushed candy in window hole. Heap up candy so it has room to melt & windows will be
full. Use tooth picks to get it where you want. Heat in 300° oven till candy melts.
Assemble the house
• Have your prepared board marked in pencil.
• Use icing or Almond bark for assembly. Almond bark dries quicker. Handy for the roof
• Pipe a line of icing at the base of one wall at a time. Pipe a line of icing at the edge on the
backside of the wall where the other wall will attach.
• Stand the walls up. Use soup cans to hold the house in place. Let dry about 15 minutes.
• Add other walls in the same manner. Pipe the edges of the walls & the base. Any movement to
the wet icing walls will weaken its hold.
• Finish all your walls. You may want to use a smaller tip & pipe icing where the pieces meet on
the inside of the house to help hold the structure firmly in place. Let dry overnight.
Landscape
While waiting, you can start coloring your grass, making your paths, planting your garden,
making trees, building fences, etc. Do not put all of these in place until your house is completely
iced but have them in readiness.
Roof
Decorate the roof before you attach it to the structure. The roof can get very heavy with certain
candies. If so, you need to put a support piece of gingerbread inside your house, like an
additional end piece to support the roof. Pipe a wide line of icing under the roofline to make sure
the roof & walls are all connected with icing. Connect the two pieces of roof at the peak with
piped icing to hold them together. You will need to hold the roof for some time depending on
the pitch of the roof, to keep it from sliding off. Do both sides of the roof at the same time so the
peak lines up properly. Check on the overhang on the ends to be sure you have placed roof in
the center of the house. Put on a chimney if you want one.
21/17/2018
Trees: Dirt:
Ice cream sugar cones Ground cookies / chocolate (Oreo’s)
Rice crispy treats Brown sugar
Stacked cookies shaped in stars Seeds
Shrubs: Roofs:
Gumdrops, held together with spaghetti Cereal, crackers, gum sticks, gum
Dried herbs drops, sushi seaweed, seeds, beans,
Candy, no wrappers or lollipop sticks icing, Necco’s
Grass: Chimneys:
Coconut w/ food coloring Jelly Belly’s, Boston baked beans,
Dried herbs candies
Snow:
Icing
Powdered sugar
Spaghetti can be used for different things; holding gum drops together or rebar to strengthen
gingerbread pieces. Candy canes for light posts. Use white chocolate when cementing on
candy canes. Warning: Icing will melt the candy canes
Fountain features, waterfalls, & ponds
Use hard candy. Make a mold in the shape you want from aluminum sprayed with oil. Keep as
wrinkle free as possible. Crush hard candy & place on aluminum foil form. Put in the 350º oven
& melt. Mold it while it is still hot if you need to. Be careful melted candy out of oven is very
hot! Use oil on your utensils & fingers. Edges dry very quickly. Remove the foil.
Recipes
Gingerbread dough
6 ¾ Cups flour (Add color paste to corn syrup, if
1 Tablespoon cinnamon desired)
1 ½ teaspoons ginger 1 ¼ Cups packed light brown sugar
½ teaspoon salt 1 Cup margarine
1 ½ Cups light corn syrup
Cut nonstick baking parchment to fit your baking sheet. Stir together the dry ingredients in a
large bowl. Combine light corn syrup, brown sugar, & margarine in a 2-quart saucepan. Stir
constantly over medium heat until margarine is melted. Pour the syrup mixture into the flour
mixture. Stir well, using your hands to mix as the dough becomes stiff. If you are using a
heavy-duty Kitchen Aid® mixer, the mixer can handle this dough; lightweight mixers cannot.
Chill the dough 1 hour or until it is about room temperature.
Preheat oven to 350° F. Roll out the dough on nonstick baking parchment to a thickness of ⅛”.
Using the patterns of your choice cut out the pieces. Bake 12 to 15 minutes or until golden
brown. Bake smaller pieces separately from larger ones, as baking times will vary depending on
size. Place each smaller piece of gingerbread on its own piece of parchment paper, so you can
remove it each piece separately as they are done. Check for air bubbles during baking and poke
them with a knife. When baking is done, slide the parchment with the hot gingerbread onto a
cooling rack. Make sure all the pieces lie flat.
31/17/2018
This recipe is from “Gingerbread for all Seasons” by Teresa Layman
Colored dough
If you plan to color a whole recipe of dough 1 color, stir the color into the corn syrup mixture
before adding it to the flour. If you plan to color only part of the batch, you will have to knead
the color in by hand, either in a plastic freezer bag or with surgical gloves. It is a messy job.
Meringue Royal Icing
1 pound confectioners’ sugar (comes in 2 pound bags)
3 Tablespoons meringue powder (found in cake decorating stores) or 3 egg whites, at room
temperature (use large size, not jumbo size eggs).
6 Tablespoons warm water
Beat all ingredients until icing forms stiff peaks. This takes about 5 to 12 minutes, longer if
using a hand-held mixer. Cover icing tightly with plastic wrap, as it dries very quickly. Use
paste food colors to tint the icing. A tiny dot on a toothpick to a quarter cup of icing will make a
nice pastel color, so be sure to add it a little at a time. With practice you will learn how much to
use to get the color you want.
A Kitchen Aid mixer will mix a double batch nicely!
Items you may need:
Pattern making
Poster board cardboard Ruler X-acto® knife
foam board Pencil Scissors
Board preparation
¾ inch plywood board, required for the contest
Paint to cover board (optional)
Tape or ribbon to cover sides of board (makes it look finished)
Feet to raise board for ease of picking up
Drill & drill bits for holes to allow battery operated lighting inside your house
Gingerbread supplies
Heavy-duty electric mixer Paste food color
Mixing bowls Decorating tips & bags
Measuring cups and spoons Cookie cutters
Ruler Toothpicks
Rolling pin Tweezers
2 dowels ( ⅛”or ⅜”or ¼”) 18” long Ice cream sugar cones
Nonstick baking parchment Chocolate
Baking sheets /stone cookie sheet Almond bark
Sharp, thin bladed knife Cookies
Bread knife Cereal
Pizza cutter Crackers
Wire, stone or marble cooling racks Candy, unwrapped & no lollipop sticks
41/17/2018
Vary dimensions to change shape of house.
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