Unofficial record holder: Westin St. Francis
Location: San Francisco
Holiday Season 2008
Your standard gingerbread house this is not! Inspired by the chateaus of southwestern France, pastry chef Jean Francois Houdré, a.k.a. the "King of the Castle," first developed this edible Sugar Castle in 2005. Over the years, he has added elements to his colossal confection, which now boasts 20 grand circular towers, 30 rooms, and illuminated windows, all surrounded by a quaint village and a running train. Over the last two months, Houdré has been preparing and assembling the giant castle, which contains:
70 pounds of gingerbread
130 pounds of pastillage (a powdered sugar, egg white, and gelatin dough)
40 pounds of pulled and bubble sugar
Royal icing made of 300 pounds of sugar and egg whites
40 pounds of molasses
60 pounds of flour
100 pounds of Christmas candy
The Sugar Castle is on display at the Westin St. Francis from November 28, 2008, till January 2, 2009.
