I love these ideas and your results are just beautiful! The detail on the box and the ornaments reminds me of dark Wedgewood porcelain. Your post has inspired me to think about making these for gifts this year, since our budget is so limited. I have a few questions, though: I see the instructions to wet the leaves to add them on top of other pieces, but in the final photos, you only show them attached with icing. Was there a reason for this: meaning, did the double layer ones not bake properly? Also, are there instructions for using fresh ginger? What would be the ratio of (grated) fresh to ground? I love the smell and aroma of fresh ginger and usually keep a root or two of it around in the kitchen. (Fresh ginger and/or garlic often goes into my dishes, including a yummy pork chop entree that I created, using apples, onions, cider vinegar, and your boiled cider.) I wonder why most GINGERbread recipes only use dried ground ginger, when fresh is readily available in the stores these days. Is fresh ginger too moist? Please keep all the inspiration coming, KAF! Thanks!! ~Cindy Aren't you observant! The "glued" one were spur of the moment creations. MaryJane just wanted to use up the left overs. I would try doubling the amount of ginger if you are using freshly grated. This will be an experiment; Give it a try. Dried ginger is traditional, as the ginger roots had to be transported from "the Orient" to northern Europe. Frank @ KAF.

• Reply