Some fairy tales come true By Amelia Wade Political reporter · NZ Herald ·
5 Dec, 2012 04:30 PM Quick Read
Subscribe to listen Access to Herald Premium articles require a Premium subscription. Subscribe now to listen. Subscribe now
Save Share this article Copy Link Email Facebook Twitter/X LinkedIn Reddit Te Papa chefs (from left) Bernd Lippmann, Paul Limacher and Tom Brinkel decorate their gingerbread creation. Photo / Mark MItchell
It's Hansel and Gretel's dream come true - a 1.8m-tall edible gingerbread house.
Though, by the end of its month on display at Te Papa, it may be a little stale.
The museum's executive chef, Bernd Lippmann, and its catering team spent 180 hours baking and drying the house.
The
chefs used 4440g of ground ginger, 2220g of mixed spice, 2220g of cinnamon, 15 litres of milk, 74 litres of water and 44,400g of butter.
Yesterday, they started decorating the house with more than 20,000g of lollies and almost 50,000g of icing.