Each year, pastry chef Jean Francois Houdré assembles this 12-foot gingerbread-and-sugar construction for display at the Westin St. Francis in San Francisco.
Carmen Holt

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.