Kentucky's 7th Annual
Gingerbread House Competition
December 6th, 2024
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Entries are now being accepted for this beloved seasonal event that kicks off
the Christmas at Mustard Seed Hill festivities.
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Throughout the Christmas season thousands of visitors
will view your pastry masterpieces!
This year's competition is also sponsored by Ale 8 One
All houses will be on display in the historic Allen House and McIntyre Hall from
December 6th - December 23rd.
​To Participate Register Online by November 15th
This year we are awarding over $10,000 in prizes for the following categories:
INDIVIDUAL CATEGORIES
Adult (18+) 1st Place $1,500 / 2nd Place $1000 / 3rd Place $500
Teen (13-17) 1st Place $300 / 2nd Place $200 / 3rd Place $100
Youth (6-12) 1st Place $300 / 2nd Place $200 / 3rd Place $100
GROUP CATEGORIES
Pastry Chef(s) 1st Place $3,000 / 2nd Place $2,000 / 3rd Place $1,000
Family 1st Place $500 / 2nd Place $300 / 3rd Place $200
Civic/Business 1st Place $500 / 2nd Place $300 / 3rd Place $200
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This Year's Celebrity Judges:
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Ouita & Chris Michel
Owner & Pastry Chef of Holly Hill Inn​
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Lauren Jacobs
The Cheerful Baker on FoodNetwork
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Toa Green
Owner of Crank & Boom​
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Team Kentucky
Mona Lewis Juett
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Damaris Phillips
Southern & Hungry,
The Bobby and Damaris Show
on FoodNetwork
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Tamara & Leigh
The KY Taste Buds from FOX56
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Our fabulous judges will evaluate entries based on the following criteria:
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Overall Appearance
Originality & Creativity
Neatness
... and of course,
Completely Edible!!
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Displays
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All Gingerbread Houses will be displayed with a front viewing.
We will display with side vantage points and rear views when possible.
Winners will be displayed in the Allen House while others will be displayed in McIntyre Hall.
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NEW CATEGORIES
Christmas Nativity*​ $500 Build a unique Gingerbread Nativity and enter to win $500! *Open to all ages & expertise!
Spirit of Community Award This new category inspires our Gingerbread Competitors to celebrate the true meaning of Christmas! (1) Winner will be carefully selected to receive $500, (2) Ben Sollee Concert Tickets, 1 Overnight Stay, & a $100 gift card to the Artisans Market. All Gingerbread Competitors are automatically entered to win!
Rules & Instructions
Participants are responsible for transporting their Gingerbread Houses
to Mustard Seed Hill once complete.
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Delivery Dates
Monday December 2nd–Thursday December 5th 9am-5pm
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If you need to request a different time, just email us at info@mustardseedhill.events
We will do our best to accommodate your schedule.
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CONSTRUCTION GUIDELINES
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Include 3”x 5” card with the entry including:
Entry Name, Entrant’s Name, Entrant’s Phone Number or Email Address
Dimensions & Structure
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Must be constructed with 100% edible ingredients - except for the base
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Purchased components may not include inedible pieces such as sticks and wrappers.
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The entry should be composed with a significant majority of gingerbread!
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Structure should be built on a sturdy base -½” or ¾” plywood or foam core recommended
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Base should not exceed 24”wide x 24“deep and 24” tall or weigh greater than 50lbs
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The base may be covered in non-edible items such as paint, paper, ribbon or fabric, but should not be included in the gingerbread structure.
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Feet or risers under the base are encouraged, for ease of moving.
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Use only non-perishable adhesives! - We cannot accept structures made with egg or butter icings as they quickly turn rancid and soften causing the structure to disintegrate.
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The houses are on display for an extended period of time. The weight and duration of viewing can cause the display to collapse if not properly supported.
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No battery or electric components should be included in the structure.
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If the structure allows visibility inside which may be difficult to see, please contact us and proper internal lighting will be approved.
Tips & Best Practices
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If baking gingerbread from scratch, bake several days before assembling to prevent shrinkage.
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Use A LOT of Royal Icing to assemble and decorate. Allow each portion to dry and harden before moving.
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Youth and Teen categories, parent or guardian assistance or supervision is allowed and encouraged, specifically when operating stovetops, ovens, and other heating elements.
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Royal Icing Recipe
yields 2.5 Cups
Ingredients
1 lb. powdered sugar
1/2 tsp. cream of tartar
3 tbsp meringue powder
Directions:
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Mix together the above ingredients.
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Add 3.5 oz water – just under 1/2 cup
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Beat until icing forms stiff peaks – will hold a sharp line when knife drawn through
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Keep covered with a damp cloth to keep icing from drying out.
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Store unused icing in a tightly sealed container.