It is a common sight during the festive season: a miniature structure, usually a house, made of gingerbread. How is it made? At Annabelle, baker Doros Nearchou literally took the technique to new heights this season, leading his team in constructing a gingerbread clock tower for the hotel’s central stair hall (in previous years, he has built a boat and a train). Carpenters formed the structure of the tower by constructing five tiered platforms from recycled wood. Engineers then formed opaque window panels, wired the interior for lighting, and installed a motor for the rotating top. Meanwhile in the kitchen, bakers prepared gingerbread biscuits, using moulds to make the interlocking brick shapes for the tower’s base. Decorating with gingerbread is like creating an edible mosaic. First, coat the entire surface with icing sugar; this will maintain a separation between the edible and inedible parts. Next, use icing sugar as a kind of mortar, applying it to the back of each piece before fixing it on the base. Icing sugar can also be used to form decorative elements, such as icicles. Seeds and spices, such as saffron, sesame, black cumin, and oats, can be applied to give colour and texture. Annabelle’s clock tower is unique and features a clock for each of the world’s continents, prompting us to think about people all around the world during the holidays. The build involved team members from throughout the hotel along with seven student bakers and encompassed 600 hours of work. After Christmas, children are invited to remove a piece of gingerbread and enjoy a tasty treat!