We live in Thailand, and the humidity is so high, the icing doesn't dry and the gingerbread becomes soft and gummy where ever the icing is applied. The houses collapse before we are even done with the decorating. How can I adjust my recipes to compensate for the humidity?
Are you using Royal Icing recipe or using the powdered
If you use one of these and it still is damp one possible thing to do is store your pieces in the oven (you can warm the oven slightly before putting the pieces in but do not leave the oven on.) Try putting it together on a less damp day. After you have it together there is nothing much else to do but try to keep it in as dry a place as possible before serving.
