By Terry Trucco
What can you do with 46 lbs. of butter, 38 lbs. of milk, 76 lbs. of honey, 46 lbs. of sugar, 5 lbs. of spices, 1 1/2 lbs. of baking soda and a whopping 145 lbs. of bread flour?
You can think about opening a bakery. You can spend the foreseeable future baking cookies. Or if you happen to be Deden Putra, Executive Pastry Chef at the Peninsula New York, you can create a five-star gingerbread hotel that stands six feet tall and smells as inviting as it looks.
Commanding the mezzanine during the holidays, Putra’s confectionary masterpiece, created with the help of assistant Irene Widjaya, is a fanciful replica of the Peninsula’s 15-story Beaux Arts building, faithful down to the exquisitely iced Fu dogs guarding the doorway. Snowflakes whipped up from sugar and egg whites bedeck the walls, candy icicles hang from the eves, and iced chocolate wreaths and ribbons dress up the windows. (more…)