Gingerbread House Competition Rules and Procedures
The following rules and procedures have been set forth and established by the Paris Henry County Arts
Council and the Lee Academy for the Arts for the purpose of the 2015 Gingerbread House Competition.
Please retain these sheets for your records.
Entry Categories:
 Adult Kit Decoration (Ages 18 and Up)
 Adult, Build Your Own (Ages 18 and Up)
 Youth Kit Decoration (Ages 13-18)
 Youth, Build Your Own (Ages 18 and Under)
 Child Kit Decoration (Ages 12 and Under)
The entry fee is $25 per house. Prizes will be awarded in each category.
Registration Guidelines:
1. To be eligible for the competition, a signed and completed entry form, along with payment, must be
received.
2. One (1) entry per entry form is permitted. If the competitor is younger than the age of eighteen (18)
by the date of the competition, a signature from a parent or legal guardian is required in conjunction
with the minor’s signature.
3. Group entries are allowed. Please register based on the age of the oldest group member.
3. With the exception of the base, all entries must be 100% edible: made of gingerbread, pre-baked
gingerbread or graham crackers. They can be decorated with candy or other edible embellishments. All
icings and toppings must be edible, no caulking, spraying, or preserving can be used other than
confections. No artificial interior materials, such as Styrofoam, may be used to construct or decorate the
house. All candies/material must be unwrapped and free of any inedible materials.
4. On-site assembly, construction, and decoration may begin at 9:00 am and must be complete by noon
for judging.
5. All entries must include your name and Gingerbread House title in a visible place on the base.
5. For all Build-Your-Own Creations, entries must be submitted on a thick and sturdy cardboard,
wooden, or plastic base. The self-supporting base or board can be no larger than 18” x 18”. Entries
should be no taller than 18” high.
7. Entrants agree that their name, photograph, and photo of entry may be used for publicity or
advertisement without compensation to the entrant.
8. Completed entries may be donated to the Paris Henry County Arts Council & Lee Academy for the
Arts. Donated entries will be auctioned off during the Community Christmas Concert on December 6. All
proceeds will benefit the sponsoring organizations.
Judging
1. Judges decisions are final. Judging will take place at 12:30 and awards will be announced shortly
thereafter. Houses will remain on display in the Lee Lunchroom until 4:00.
2. Prizes will be awarded in all categories.
3. Judging will be based on the following criteria:
 Originality
 Creativity
 Architecture
 Construction
 Appearance
 Holiday Theme
Name(s):____________________________________________________________________________
Division: Build Your Own Gingerbread Creation Adult (18 & Up) _____ Youth (17 & Under) _____
Gingerbread House Kit Adult (18 & up) _____ Youth (13-17) _____ Child (12 & Under) _____
Address: ____________________________________________________________________________
City:________________________________________ State: _____________ Zip: __________________
Phone Number: __________________________ Email: _______________________________________
By signing this entry form, I understand and agree to all of the rules of this competition.
Signature: ______________________________________________________ Date: _________________
Signature of Guardian required if under 18: _________________________________________________
Mail form with payment to PO Box 1045 Paris, TN 38242. Checks should be made payable to Paris Henry
County Arts Council.
Tips and Recipes
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Royal icing is the glue that holds the gingerbread house and materials together. The icing should
be stiff enough to work as a glue and hold its shape, but flexible enough to spread easily.
To prevent freshly made royal icing from hardening, keep a moist towel over the mixing bowl.
If you would like to color your icing, use paste food coloring. Liquid food coloring will thin out
the icing.
Let the icing dry completely. If your icing is soft the walls and roof will slip and slide around
when you add candy and decorations.
Below you will find two recipes for royal icing and resources for gingerbread templates. Please feel
free to find and use any recipe you would like!
Royal Icing Recipe 1
Ingredients:
• 3 tablespoons meringue powder
• 4 cups sifted confectioners' sugar
• 6 tablespoons water Directions:
Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks.
Royal Icing Recipe 2
Ingredients:
• 3 cups confectioners' sugar
• 1/4 teaspoon cream of tartar
• 2 egg whites, beaten
In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2
beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.
Gingerbread Templates:
All Recipes: http://images.allrecipes.com/site/allrecipes/gingerbread_house_diagram.pdf
Gingerbread House Heaven: http://www.gingerbread-house-heaven.com/support-files/freegingerbread-house-pattern.pdf
King Arthur Flour: http://www.kingarthurflour.com/baking/documents/gingerbread.pdf