Celebrity Gingerbread: Law and Order Edition

A celebrity is nothing without a crib

  1. Make two batches of our gingerbread cookie dough, divide it into five disks, and place them in the fridge to rest.
  2. Heat the oven to 350 degrees Fahrenheit and arrange the rack in the middle. Working quickly, place one dough disk on a large piece of floured parchment paper and, using a lightly floured rolling pin, roll it into a 10-by-10-inch square about 1/2 inch thick.
  3. Using a straight-edged utensil such as a ruler, push the edges of the dough in to make them as straight as possible.
  4. Transfer the parchment paper with the dough squares to a baking sheet and bake two at a time. Bake about 30 minutes until they become dark around the edges. (We recommend you use these merely for display and not for eating.)
  5. Once baked, remove the squares from the oven, transfer them to a rack, and cool completely before assembling. Repeat with the remaining dough. One recipe of gingerbread dough will yield five holding cell walls (enough for one holding cell).
  6. To assemble the cell, use a rasp grater to sand down the edges of the walls so they fit flush against each other. Take five large candy canes and sand the ends as needed so they are flat and the candy canes are all the same height.
  7. Lay down a 12-inch square of cardboard and place a large piece of parchment paper on top. (You are going to construct the holding cell upside down and place it right side up once it is set.)
  8. To assemble, start by setting two walls perpendicular to the table at a 90-degree angle so they form an L shape. Use the icing as glue to attach them. Prop the walls up from the outside to help them set. Attach a third wall at a 90-degree angle so that you’ve formed a U shape. Let the walls set slightly, about 5 minutes.
  9. Ice one end and one side of two candy canes. These will be the outer two bars. Attach them to the lower corners of the cell with the icing facing the walls. Ice one end of the remaining three candy canes and lay them parallel to the first two candy canes, attaching them to what, for the moment, is the rear cell wall so they are equally spaced, about 1 inch apart.
  10. Ice the other ends of the candy canes and attach the fourth wall. Prop up the cell and let it rest until it’s completely set, about 30 minutes.
  11. Once the walls are dry and set, attach the last wall to the top using icing as glue and let it rest until it’s completely set, at least 45 minutes to an hour. Turn the holding cell right side up (with the candy canes facing front).