Hopes gingerbread cathedral will raise funds

Photo supplied.
Photo supplied.
The owners of Pen-y-bryn Lodge in Oamaru have unveiled a gingerbread replica of the Christchurch Cathedral intended to raise funds to help rebuild the fallen city.

James Boussy and James Gluckman, who have been creating from gingerbread since 1997, spent more than 100 hours designing, baking, assembling and icing the edible version of the 130-year-old Christchurch building.

The US-born pair have installed a collection box for the Christchurch Mayoral Earthquake Relief Fund at Pen-y-bryn, and are asking for a minimum $10 donation to view the gingerbread, royal icing and caramel creation, by appointment only.

"Like many throughout the country we were devastated to learn that this beautiful historic building will be partly demolished and will never look the same again," Mr Glucksman said.

"It seemed absolutely fitting that for our second Christmas celebration in New Zealand we would create something that paid homage to the original building while also fundraising to help Christchurch rise up and get back on its feet."

The gingerbread cathedral is 56cm long, 36cm wide and 50cm high to the tip of the spire, not including the base.

It took 500g of brown sugar, 2.2kg of flour and 560g of margarine to make, and contains about 17,605 calories.

Though the structure is technically edible, Mr Glucksman warned it had been baked past the point of palatability.

The creation will be on display at Pen-y-bryn Lodge throughout the Christmas season. The duo have yet to decide what they will do with it afterwards.

 

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