Slashdot Mirror

← Back to Stories (view on slashdot.org)

Geodesic Gingerbread House Template For the Holidays

Posted by samzenpus on from the geometry-geek-gift dept.

An anonymous reader writes "Buckminster Fuller eat your heart out — LA-based design firm Scout Regalia has created a mail-order template for a geodesic gingerbread house that you can make at home. When you order a Gingerbread Geodesic Dome, you will receive a cardboard template that is very simple to put together. You then bake the gingerbread and cut it into little hexagons that are then 'glued' to the dome shell with icing."

4 of 61 comments (clear)

  1. sounds inside by sci-ku · · Score: 5, Funny

    I have a good friend who's parents live in a geodesic dome. It's an interesting living space, but the one thing to be wary of is that sounds follow the walls in sometimes unexpected ways. You can be whispering near the wall in one spot, and be heard perfectly well in an opposite part of the house or even on another floor.

    So, word of warning. Use this template and you may be accidentally hear what the gumdrops say about you behind your back.

    --
    www.sci-ku.com
  2. I weep for the nerd community I once knew by paiute · · Score: 5, Insightful

    Seriously? 25 bucks for a pattern to make a tiny geodesic dome? I expect one of the next ten posts to contain a link to the equivalent free version whipped up in two minutes or I don't know this site anymore.

    --
    If Slashdot were chemistry it would look like this:Cadaverine
    1. Re:I weep for the nerd community I once knew by RandomAvatar · · Score: 5, Informative

      Here you go. replace paper with cardboard, and glue with icing. It is a little different, but has the same result. You may also want to cut out some extra pieces, but that shouldn't be too hard.
      http://www.geo-dome.co.uk/article.asp?uname=modelbuild

  3. Re:architectural gingerbread by wierd_w · · Score: 5, Informative

    You should use gingersnap dough instead of gingerbread.

    Gingersnaps are usually baked as a drop or ball cookie, like a peanut butter cookie is.

    If you instead roll the dough out flat and even on the cookie sheet, and bake a little bit slower to avoid being burned on the outside and raw in the middle (drop baking temp down to something like 250 or 275F, instead of 350F, and bake a little longer) then when you remove the "super cookie" from the oven you can cut it with cookie cutters while it is still hot.

    When it cools, it will be quite firm, and perfectly edible. Crispy and hard, actually, hence the name "ginger snap".

    You have to cut on removal from the oven, and not before baking, because they are a drop cookie and expand while baking.