Pastry chefs in the United States have constructed what is believed to be the world's most epic gingerbread house—a fully walkable, life-size mountain cabin built from a staggering 2,000 pounds of sweets.
A Monumental Sweet Endeavour
Led by Executive Pastry Chef Brielle Fratellone, a team of more than 25 pastry cooks from the Gaylord Rockies Resort & Convention Centre in Denver, Colorado, embarked on this colossal project in the summer. The concept was first imagined in July, with engineering and construction commencing in September. The mammoth task of baking the required gingerbread began in early October, a process that continued for approximately a month.
The final, 12-foot-tall edible cabin was unveiled to the public during a ribbon-cutting ceremony on Monday, after the team placed the final gumball on the display on Sunday night. Despite three full days being required to assemble the structure, the entire effort represented months of meticulous preparation.
The Ingredients Behind the Magic
Creating such a massive edible installation demanded an enormous quantity of ingredients. The team utilised close to 500 pounds of gingerbread dough, which was expertly spiced to fill the resort's lobby with a festive aroma. Other key components included 172 pounds of flour, 108 pounds of molasses, and 100 pounds of powdered sugar.
To achieve the final decorative look, the chefs used 65 pounds of granulated sugar, over 1,000 gumballs, and more than 50 pounds of shredded coconut to simulate a dusting of snow. The intricate decoration also features sugar-sculpted poinsettias and holly, gingerbread lanterns, a cookie wreath and skis, and a roof adorned with over 400 gingerbread shingles.
A Sweet Spectacle for the Holidays
The giant gingerbread mountain cabin is now a central festive attraction at the Gaylord Rockies Resort. It will remain on display for guests to admire and walk through until 1st January, offering a unique and immersive holiday experience.
Reflecting on the intense baking period, Chef Fratellone told local media, "We have been baking gingerbread for probably a month straight. So at some point, I just stopped smelling it." Her comment highlights the immense dedication and scale of the project, which stands as a testament to the skill and creativity of the pastry team.
