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1
In a mixer fitted with a paddle attachment, cream the butter until smooth.
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Add the sugar and mix until light and fluffy.
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Add the eggs 1 at a time until incorporated.
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Add the molasses and vanilla and mix.
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Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt.
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6
Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar mixture.
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7
Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
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8
Preheat the oven to 350 degrees F and grease 2 cookie sheets.
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On a lightly floured surface, divide the dough in half and roll each piece out into a large 1/4-inch thick sheet.
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Transfer the dough sheets to the sheet pans; then cut out the required shapes with your templates (see Gingerbread House Templates below).
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Bake until stiff and toast-y, about 10 to 15 minutes.
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Let cool completely.
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Make the Royal Icing: In a standing mixer fitted with the whisk attachment, whip the confectioners' sugar and egg whites together.
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Add more sugar, if necessary, to reach a spreadable consistency.
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15
Assemble and Decorate the House: Glue the house walls together by setting them up on the cardboard base, and piping the royal icing at the joints with a medium plain tip from the inside.
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Prop the sides up with wine or soda bottles and let set for 30 minutes.
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Attach the roof pieces, using the icing in the same way
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Using a spatula to apply the icing, glue the frosted mini-wheats on the roof to look like thatching.
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Attach the front door, with hinges made from icing (leave it open to be more inviting).
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Decorate as you like, following the suggestions in the ingredient list, using the icing as glue, if needed.
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Use a small plain tip for any filigree style decorative line work, you may want.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Brown paper bags, as needed
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You'll need to make 7 templates, by drawing the dimensions out on brown paper and cutting them out.
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Use the templates as a stencil to cut the dough into the required pieces.
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Here are the templates you'll need:
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Two front and rear walls: 5 inches high by 8 inches long.
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Cut out 2 windows from each wall, and 2 1/2 by 1 1/2-inch door in one.
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Two side walls shaped like a house (triangle on a square): 5 inches high by 6 inches long, with a triangle 7 inches high on top (cut all in 1 piece).
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Cut 1 window out of each side.
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Two overhanging roof pieces: 4 1/2 inches wide by 9 inches long.
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One door: 2 1/2 inches high by 1 1/2 inches wide.
