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Xmas Honey Gingerbreads by Hellanim Xmas Honey Gingerbreads by Hellanim
Part of my Xmas honey gingerbreads, it took whole morning to decorate them, but I thing it is worthy of the time :-) I really like to make them every year
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:iconmoonfiredraco:
moonfiredraco Featured By Owner May 16, 2013  Hobbyist General Artist
The frosting designs are exquisite on these!
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:iconvillavillekulla:
villavillekulla Featured By Owner Mar 23, 2013
These look amazing, you must have spent a lot of time and effort and love on them! If they taste as great as they look, I bet your friends and family don't leave you alone every year around Christmastime till you make them :D
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:iconhellanim:
Hellanim Featured By Owner Mar 25, 2013
True and true, they are very tasty and they have a lot of admirers and lovers in our family and among my friends, I usualy do also 3D models from the gingerbread like small huts, steam engines and other stuff as small presents for my friends. Just last week I baked the easter one lot (birds, eggs, bunnies, flowers, sheeps and other spring motives with color icing :) )
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:iconifaal:
Ifaal Featured By Owner Sep 24, 2011
They're so nice and yummy at the same time, I don't know if I would dare eat them!
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:icongryffgirl:
Gryffgirl Featured By Owner Aug 27, 2011
These are beautiful. Almost too pretty to eat, but gingerbread is my favorite! I love your angel Snape! :D
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:icongreensprite:
GreenSprite Featured By Owner Feb 9, 2011  Professional Digital Artist
Ohmygoood! These are perfect!! What do you use for decorating them?
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:iconcap-a-pie:
Cap-a-Pie Featured By Owner Dec 15, 2010  Hobbyist Traditional Artist
I waana eat one but they are too pwitty:iconsadfaceplz:
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:icontemrak:
Temrak Featured By Owner Dec 7, 2010
They look sоооo attractive!! so Xmas! *___*
thanks for the recipe.
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:icongreensprite:
GreenSprite Featured By Owner Feb 9, 2011  Professional Digital Artist
Oh look who's here :)
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:icontemrak:
Temrak Featured By Owner Feb 9, 2011
;D ;D ;D
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:iconjoeyv7:
joeyv7 Featured By Owner Dec 6, 2010
These are so intricate - I'll bet people love receiving these.
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:icontorenheksje:
torenheksje Featured By Owner Dec 5, 2010
This has just become my new wallpaper. :c)
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:iconhellanim:
Hellanim Featured By Owner Dec 6, 2010
:aww: thanks!
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:icongingerbreadgir1:
gingerbreadgir1 Featured By Owner Dec 5, 2010
Ohmai thats amazing :O
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:iconamandamyers:
AmandaMyers Featured By Owner Dec 5, 2010
These are too cute! I love the line work and patterns on all of them.
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:icongreensprite:
GreenSprite Featured By Owner Feb 9, 2011  Professional Digital Artist
Oh, hi there! :D
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:iconnorthangel27:
northangel27 Featured By Owner Dec 5, 2010  Hobbyist Digital Artist
They sound delicious. You wouldn't happen to want to share the recipe would you?!
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:iconhellanim:
Hellanim Featured By Owner Dec 5, 2010
Hi, why not... here it is, but be careful it isn't easy to make them perfect on a firs try... there is a lot of things on which the sucess depend, I will try my best to point out the main of them, but I can mist something, so sorry for it.

you will need for about a dough (for 60 peeces (60mm x 60mm each) of gingerbreads)

650g smooth flour (Bohemian flour) (it is wery fine milled and it is from common wheat)
100g liquid honey
250g powdered sugar
50g melted butter (without a salt!)
2 spoons (coffe spoons - just small ones) of a spice = sweet fennel,aniseed, cinnamon, badian (star anise), rose-apple (clove?) the rate depend on your taste but the badian is the most significant for typical czech honey gingerbreads... by the way it is funny there isn't ginger in it :-) but it is the closest term for it in english. We call it "perníčky" [perni:czky]
2 spoons of cooking soda (sodium hyposulphite)
3 eggs (whole - both the yolk and the white) and another whole egg for the glaireing of the baked gingerbreads

Now you have towork dought from it... be carefoul = everything have to be a little warmed up. It is enought to put it near the heating for an hour. Put everything together onto baking board(?) and by your hands try to mix it together (it is very hard work and it seems guite inpossible at the begining to mix it into the dought, but it is possible :-) )
It takes usually about an hour to prepare it. The final consistation have to be smooth and glossy roll or dumpling and if you will make a depression into it by your finger, there will be no cracks aroud it. That is a one of the most crucial point of a sucess = to prepare it really smooth. Now put the dought dumpling into the foil wrapper or a towel and put it into the refrigerator for at least 24 hours.

After the 24 hours you can begin to cut the dumpling onto a small peaces and begin to make a flat dought from it by a roll (sorry I don't know how to say it the normal way :-D in english) and cut out the figures and other motives from it (the flat dought have to be about a 4mm or 5mm hight). Put the cuted out peaces onto the baking paper on a plate and wait at least two hours. Than put it into the already warmed oven. You will bake them about 10 minutes on a 200°c ... but this is guite problematic, it depend on your experience with the oven you are useing... so be carefull and guard the proces through the oven door window the ginger breads are done if they have a golden-brown colour. Than put them out of the oven and stil hot glair them with whole egg.

Now you have them finished! :-) :party:

for a icing:
this is realy hard to explain I üsualy make it by sight... try this:
250g powdered sugar
2pc white from the eggs
1/2 spoon (small) of a lemon squash (reall lemon)
mix it together as long as it became white coloured (not transparent!) and it will be quite firm ... the firmnes depend on a mixing time.
Than put it onto the twist and have a fun with draveing on a gingerbreads!!!

!!!! :wow: wow I wrote it down in same kind of english :eager: ... unbeliveable, I hope it makes a sense
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:iconnorthangel27:
northangel27 Featured By Owner Dec 5, 2010  Hobbyist Digital Artist
It does make sense! I will have to convert the metric temperatures and measurements to imperial, because that is what we use here, but there are lots of online tools for that!

I did have a question about the spices. You mentioned sweet fennel,aniseed, cinnamon, badian (star anise), rose-apple (clove?), and you said two coffee spoons of the spice. So do you just mix those five spices all together, and then measure out two coffee spoons of the spice mixture, or did you mean two coffee spoons of each spice?

They sound so delicious! I will let you know how they turn out. :D
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:iconhellanim:
Hellanim Featured By Owner Dec 5, 2010
Sorry, about the spices: the measurements are for them all put together (2spoons = sweet fennel + aniseed + cinnamon + badian + rose-apple)

They are wery delicious, sweet and soft and will keep fine for at least 3 months (it depends of course on a climate)

Sorry for the measurements unites I didn´t think about it that you are useing imperial ones, but I hope it will be ok with this online conversion tools.

I wish you a good luck with them!
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:iconnorthangel27:
northangel27 Featured By Owner Dec 5, 2010  Hobbyist Digital Artist
Oh yes, it will be fairly easy to convert. I read a lot of British recipes, so I'm used to having to convert. Thanks for clarifying about the spices!
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:iconfllippy:
Fllippy Featured By Owner Dec 5, 2010
Můj obdiv. Nechápu jak to ty lidi uměj to musí být strašná pidipráce.
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:iconhellanim:
Hellanim Featured By Owner Dec 5, 2010
Děkuji :-) Pro mě je to hlavně veliká meditace... člověk jen tupě zírá na onu levitující bílou čáru polevy ve vzduchu mezi perníkem a kornoutkem a snaží se moc nedýchat, aby se mu neklepaly ruce.. jednoduše naprosté vytržení od okolního dění... dlouhodobě bych to rozhodně nezvládla.
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:iconfllippy:
Fllippy Featured By Owner Dec 5, 2010
Je to takovy ten pocit kdy se ten cas zpomali do ty doby nez je to hotove? potom ten pocit utechy a radosti a prec i uvolneni nad tim co clovek sam stvoril.
Samo o sobe je to umeni. Zrucnosti mas dosti :) o tom neni pochyby.
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:iconvizen:
Vizen Featured By Owner Dec 5, 2010
Sooo niice! I want to eat them all
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:iconnevelyn:
nevelyn Featured By Owner Dec 5, 2010
I like fishes and birds the most. :D
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December 5, 2010
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