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The Bakery at Penn State creates gingerbread houses every year for the holidays. This year, the Bakery built several sweet structures, including this replica of the Nittany Lion Inn weighing more than 60 pounds.
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The gingerbread hotel’s architect, pastry chef Heather Luse, used more than 100 pieces of gingerbread to build the sugary structure. Embellishments include icing, candy canes and gumdrops.
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Luse used the sticks of gum to replicate the Nittany Lion Inn’s trademark slate roof. Gum was also used to mimic the Inn’s blue shutters.
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Luse said she used rolled fondant to imitate snow on and around the building. That type of icing hardens significantly once it has been placed.
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Down to the very last detail, Luse used an array of candy and confections to create sleds, trees, fences and columns.
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In its finished form, the gingerbread creation bears a striking resemblance to the Nittany Lion Inn. Luse used candy canes for columns and ice cream cones and colored icing to make Christmas trees.
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A close look at the front of the gingerbread creation reveals Luse's incredible attention to detail, particularly the holiday adornments on her miniature exterior of the historic hotel.
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After the last gumdrops were placed and the final improvements made, Luse and her crew set out on their difficult journey to maneuver the structure across campus to the real Nittany Lion Inn.
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In addition to having several hands at the ready, Luse said the secret to transferring the building is to drive slowly and avoid bumps at all costs.
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Made it! The journey is a success, as the structure of sweets is carefully carried through the main entrance of the Nittany Lion Inn.
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Tom Schilling, Nittany Lion Inn executive chef, watches over the miniature Inn, finally placed at its holiday home. Luse and others at The Bakery at Penn State clocked a total of three days to bake, build and embellish the gingerbread creation.
Monday, January 18, 2021
