Timothy Horn: Gingerbread house

Posted on: February 20th, 2009 by admin 3 Comments

We’re lucky enough to count the versatile artist Timothy Horn among friends. He was a big influence for me when I was at University, specifically for his impressive work ethic, let alone his divine (sometimes culinary) creations. This is one of our favorite pieces:


  • A 6ft high gingerbread house made out in the forest whilst on a 6-week residency at Yaddo, in Saratoga Springs, up-state New York over the summer of 2004.
  • The design of the gingerbread house was inspired by the eclectic Romanesque/Tudor styled mansion at Yaddo, built by the Trask family in the late 19th-century.
  • I spent the first month of the residency baking bread sticks (which later became roofing and “2×4 timbers”) and industrial sized slabs of gingerbread (which I used as boards).
  • The gingerbread house took a couple of days to construct. Then turned it over to the wilds. Surviving torrential downpours and gale-force winds, sheltered by tall hemlocks and pine, the gingerbread house stood for several weeks. Finally it fell prey to countless squirrels, chip monks, birds, deer and other critters living in the forest.

Timothy Horn

Gingerbread recipe

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 tsp salt
  • 1 stick (1/2 cup) unsalted butter, well softened
  • 2/3 cup molasses
  • 2/3 cup packed dark brown sugar
  • 2 large eggs
  • 3 tbsp finely grated (with a rasp) peeled fresh ginger
  • 2/3 cup hot water

Put oven rack in middle position and preheat oven to 180ºC (350°F).

Butter a 9-inch square baking pan. Whisk together flour, baking soda, spices, and salt in a bowl. Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).

Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.


While enjoying your fresh gingerbread be sure to spend some time on Tims website for more incredible sugary treats, chandeliers, gems, jewels and other delights. He really is a ton of elegant fun.

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3 Responses

  1. Kate says:

    Ah-a post about Timmy on Wendos’ blog that I read about on Megs’ page-my favourite peeps from glass in one hit! These recipes look great-I am going to have a bash at the tomato sauce one of these days when I have a sleeping baby!

  2. admin says:

    aaah at last- I’m emailing you!

  3. Joh says:

    Amazing! I had a look at his website too. Frickin overwhelmingly great. How can this world still have war with genius like that in it?

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