Gingerbread Bash Raises Funds for Museum

It was an edible marvel to behold. A one-of-a-kind, real gingerbread house was unveiled and auctioned off at the Fourth Annual Gingerbread Bash benefitting the Children’s Museum of Houston earlier in December.

The gingerbread house, which measured two feet square at its base and three feet high, was created by Eddy Van Damme, respected pastry chef, baking author and featured Imperial Sugar chef.

Chef Eddy designed his gingerbread creation as a lighthouse positioned atop simulated rocks and ice made of rock sugar and candy – all surrounded by whimsical walruses made of marzipan. In front of the lighthouse stretched an “ice” landing strip for chocolate airplanes that looked like vintage double-deckers.

Made with Imperial Sugar, the culinary work of art was adorned with more than 200 red M&Ms and used 10 pounds of homemade rock candy and 20 pounds of homemade rock sugar. All total, this feast for the eyes weighed about 55 pounds.

Each year for the last few years, the Children’s Museum of Houston has brought families together to celebrate the season with a number of holiday activities, including gingerbread house decorating, a visit with Santa, holiday craft making and a gum drop scavenger hunt. Imperial Sugar was a “Gum Drop Sponsor” for this year’s festivities.

Imperial’s support of the museum’s activities reinforces the company’s commitment to educate and provide tools that help children become successful in their lives. “The Children’s Museum is a great outlet to help make a difference in the lives of young people,” said Hyuna Lee, brand manager for Imperial. “This was our second year and we will continue to support the Children’s Museum with activities that make sense for Imperial.”

Funds raised by the event support the Museum’s programming and exhibits, helping it achieve its mission of transforming communities through innovative, child-centered learning. Chef Eddy’s gingerbread house contributed $325 to the fundraising effort.