While the shingles may be drifting ever so slowly off the roof, and the gummy candy filling in for the lamp post has taken a header into the driveway, we don’t expect your homemade gingerbread house to be a triumph of art and engineering. It just has to taste good! But at the NYBG, our visiting bakers do hold themselves to a standard above anything most of us can piece together during an afternoon with a frosting bag.

This year, Gingerbread Adventures returns with more sugar, spice, and everything nice than you can wave an edible blueprint at. We’re back in the Discovery Center of the Everett Children’s Adventure Garden for cookie-decorating (and eating!), along with plenty of other holiday activities to keep your little one’s sweet tooth in the game. Beyond a perfectly reasonable sugar high, we’ll be offering fun craft and learning activities to focus that energy, along with a back-to-basics approach to the gingerbread cookie itself. Before the ingredients ever reach the supermarket shelf, your kids can learn the origins of sugar through sugar cane, grind their own cinnamon, and see ginger in its fresh-from-the-ground form. It goes a long way toward teaching them that not everything comes straight from the shrink wrap.
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Enchanting Gingerbread Houses on View

Carol Capobianco is Editorial Content Manager at The New York Botanical Garden.

As in past years, Gingerbread Adventures in the Everett Children’s Adventure Garden features a wondrous display of gingerbread houses created by some of the area’s most imaginative bakers.

This year’s theme was “Fairy Tales,” and the bakers delivered charming interpretations of classic children’s favorites.

Jill Adams of The Cake Studio, Brooklyn, featured the archetypal princess and frog prince in front of a castle. Kate Sullivan of Lovin Sullivan Cakes, Manhattan, gave life to the tale of the Three Little Pigs, with a big, bad wolf at the front door. Liv and Kaye Hansen of Riviera Bakehouse, Ardsley, tell the story of The Pied Piper of Hamelin with confectionary rats overrunning the town.

Irina Brandler of Sugar and Spice Bake Shop, the Bronx, offered her rendition of the Russian folklore witch Baba Yaga, who “lives in a house which walks about on chicken legs,” and Mark Tasker of Balthazar Bakery, Manhattan, created a red-and-white circus tent, “Greatest Show in the Big Apple,” with a rotating center ring inside.

Come and have fun as I—and the moms and kids around me—did picking out the types of candy and other treats that creatively construct each design: frosted cereal as roof tiles, candy canes as columns, pretzel sticks as firewood, bubblegum as a ceiling light fixture, and so much more.

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