Festive Homemade Gingerbread Manor

Gather all the ingredients.

To make the gingerbread, use an electric mixer to beat butter and sugar in a large bowl until smooth and creamy. Stir in molasses and egg yolks.

In a separate bowl, combine flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg. Mix this into the butter mixture until a smooth dough forms.

Shape the dough into a ball, wrap it in plastic wrap, and chill for at least 1 hour.

Create templates for the gingerbread house by cutting 4 wall panels and 2 rectangular roof panels out of paper.

Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper. Turn the chilled dough out onto a lightly floured surface and divide it into 6 portions, with 2 slightly larger than the others.

Roll out the 4 smaller portions of dough to 0.6 cm (1/4 inch) thickness and use the templates to cut out 4 walls. Cut windows and a front door into the walls as desired.

Roll out the remaining dough portions and use the templates to cut out 2 roof panels. Roll out any remaining dough and cut it into decorative shapes with Christmas-themed cookie cutters. Transfer all the dough to the prepared baking sheets.

Bake in the preheated oven until cooked through and crisp, about 10 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes, then transfer to wire racks. Let stand at room temperature for 8 hours to overnight.

To make the icing, lightly whisk 2 egg whites in a large bowl. Gradually beat in 3 ¾ cups of confectioners' sugar, adding more if necessary, until a smooth icing forms with firm peaks.

Spread or pipe a line of icing the length of one of the side walls of the house onto a wooden cutting board. Press one of the side walls into the icing so that it sticks firmly and stands upright, using cans or jars to help support the wall.

Ice both of the side edges of an end wall. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position.

Leave the walls to harden together for at least 2 hours. Keep the remaining icing in the bowl, cover it with a wet towel, lay a plate on top, and refrigerate it so it does not dry out.

Spread or pipe a thick layer of icing on top of all the walls, and fix the roof panels in position. The roof should overlap the walls to make the eaves.

Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Allow it to set until firm, 8 hours to overnight.

Lightly whisk the remaining 4 egg whites together in a large bowl. Gradually beat in the remaining 10 cups confectioners' sugar until a smooth icing forms with firm peaks. Pipe snow onto the roof and decorate the house with candies.

Finish the gingerbread house with a thin layer of sifted confectioners' sugar.