Anything Photography Related

Photo 22 Dec 20 notes

How to Make Gingerbread Cameras

via. Photojojo

WHAT YOU’LL NEED:

Gingerbread Dough and Icing (see below)
Cookie Sheets
Oven
Rolling Pin
Parchment/ Wax Paper
Measuring Cups and Spoons
Electric Mixer (optional)
Toothpicks

Dough:

2 large eggs
3¾ cups flour
¾ cup brown sugar
1 stick of butter, softened
¼ cup molasses
2 teaspoons ground ginger
1½ teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt

Icing:

3½ cups powdered sugar
2 large egg whites

STEP 1 – MAKE THE GINGERBREAD DOUGH:

Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. In a separate bowl, sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

Separate the dough into two even pieces and wrap each ball in plastic wrap. Refrigerate until firm, about 1 hour.

(Great gingerbread recipe found here)

STEP 2 – ROLL OUT THE DOUGH:

Preheat the oven to 350°F and line the cookie sheets with wax paper.

On a floured surface, roll out half the dough to about ¼” thick. This part will be used for the sides and body of the camera. Roll the other half of the dough a bit thinner for the detail pieces, about 1/8 of an inch.

TIP: Roll your dough in between sheets of wax paper to keep it from sticking to your surface and rolling pin.

STEP 3 – CUT OUT THE SHAPES:

Use a knife, or circle and rectangle cookie cutters, to cut out the shapes you need. Use a spatula to transfer your shapes to the prepared cookie sheets. You can re-roll the scraps.

Use the printable template (above) for a twin lens reflex camera.

TIP: Before buying cookie cutters, see what shapes you have laying around your kitchen. We pressed the tops of drinking glasses into the dough for a nice circle outline.

STEP 4 – BAKE AND COOL:

Pop your shapes into the oven at 350 degrees for around 10 minutes, or until the edges start to brown.

Let them cool completely before building your camera.

STEP 5 – MAKE THE ICING:

While the gingerbread is baking and cooling, make some hard-core icing that is sure to glue your gingerbread pieces together. You don’t want that camera collapsing after all your hard work! Here’s how:

Using electric mixer, beat egg whites in medium bowl until very foamy, about 1 minute. Add 1/2 cup powdered sugar. Beat until well blended. Add remaining cups sugar, 1/2 cup at a time, beating until well blended after each addition and scraping down sides of bowl occasionally. Beat icing at high speed until very thick and stiff, about 5 minutes.

STEP 6 – TRIM THE EDGES:

While your pieces are still a bit warm, trim the sides with a sharp knife for nice straight edges that are easy to line up.

STEP 7 – ASSEMBLE:

Start with the body of the camera. Construct the sides together using plenty of that thick icing. Once you have the body, go ahead and add the top shapes.

STEP 8 – DETAILS:

Glue on the lenses and film advance wheels.

TIP: Plenty of icing on the back of the piece holds it on tight. It also creates a nice white circle of icing when pressed onto the main body.

STEP 9 – FINE PRINT:

Decorate your gingerbread camera with all the little details that make it awesome. Give it a brand name and a border, or polka dots if you want!

TIP: Spoon the icing into a re-sealable sandwich baggie. Cut a tiny corner off and squeeze the icing through for a more refined look. Use toothpicks to fine-tune the smallest areas.