By baking houses we are able to bring the building site to the classroom! This workshop creates innovative model making exercises that allow the participants to understand and experience the processes of building. With this knowledge, they can produce better informed designs. It also helps to create a deeper understanding of material qualities and a more enriching learning experience. Baking houses also creates an important space to experiment and improvise, and teaches about the whole process of architecture whilst incorporating the limitations of material properties.
6 tbsp olive oil, 400g sugar, 560g flour, 2 eggs 1 Put the olive oil and sugar in a large mixing bowl and stir with a spoon until it s all mixed in. 2 Next add both the eggs to this mixture and stir until it is combined. 4 Shape the dough either by hand or by using a mold. 3 Add the flour bit by bit making sure that you stir it all in. Do this gradually until all the flour has been used or until the mixture is combined. 5 Place on a baking tray and bake in the oven for around 15 minutes at 160 degrees or until the bricks are golden brown. 500g flour, 250g water, 250g salt 1Put all of the ingredients into a bowl and stir until a dough is formed. Shape the dough and place on a baking tray. 2 Bake on the lowest setting for your oven for around 3-4 hours.
1Combine the mixture until it starts to resemble breadcrumbs, and then join together using your hands until the mixture becomes a ball of dough. 5TA DA! You ve made a brick! 2 Dust the mold with flour (this will help you get the brick out) and then push the dough into the mold using your hands. 4 Push out the brick gently. 3 Using a knife or another flat tool scrape back the extra dough so that the brick is now flat on the top.
Take your ready-made dough (either the edible or non eduble brick 1recipe). 2 Lay your dough onto a flat surface. And roll out using a rolling pin until it is the thickness you would like your bricks to be. If you want to have very consistent bricks you can use two sticks either side to roll out to ensure even thickness 3Then using a ruler cut into the size of brick you would like using a ruler. Cut all the horizontals and then all of the vertical lines, and discard any half bricks etc. or re roll the dough. 4 Using a spatula pick up the bricks and lay them on a baking tray slightly seperate in case they spread and bake according to the directions for the edible or non dible dough
The Romans were the first people known to use glass for windows, and it was first produced in Roman Egypt prior to this paper windows were widely used in China, Korea and Japan. In England we mainly used flattened animal horn as windows before moving on to using glass in the 17th Century. Stained glass windows have been developed by adding metallic salts during the manufacturing process. Patterns are produced with different shapes and colours of glass held together in a rigid lead frame. Make your own windows by using the instructions on the next page.
1Using either the edible or non edible brick recipe make up a batch of dough. 2Roll out the dough (or extrude it) to make long sausages that you can use for your window frames Line a baking tray with a sheet of greeseproof paper and butter it a little bit to make sure that 3your windows dont stick. 4 Lay the sausages out in the shape that you would like your windows, ensuring that any joins are flattened a little bit and there are no holes or gaps. Put the boiled sweets in a bag without their wrappers and crush them up with a rolling pin. Put the crushed mixture where you want your glass to 5be 6 Bake in the oven on around 120 for 15 minutes. Until the glass has melted and the biscuit is cooked.
Cut the potatoes lengthways to create flat discs that are about 1 1/2 cm 1thick. 2 3 they Cut the carrots and courgettes into thin strips lenthways down the vegetable trying to ensure are equal. Poke the squewers into the potato discs with regular spacing to ensure a regular weave. 4 Mix Weave the vegetables over and under the squewers alternately to create the wattle. up some polenta with hot water and leave a little while untill it is absorbed but also 5 cool. 6Then using your hands push the polenta into all the gaps of the wattle to great a nice smooth finish.
1Put 3 ginger snaps in a bag and using a rolling pin crush them up into a fine sand 2Weigh out about 20g of jelly beans (this is your aggregate to bulk out your concrete and add strength) Melt 200g of chocolate, you can do this in the microwave or on the hob it doesnt matter, just make sure there is enough space in your bowl for sand and 3aggregate 4 Combine all the components of the concrete and stir thoroughly so that all elements are evenly distributed. Pour the concrete mixture into a mold and wait for it to set. Once it has cooled you can pop it in the fridge to 5make it extra hard.
illustrations and recipes by Beci Callow www.becicallow.co.uk