Cut a 2x2-inch square of chocolate fondant and adhere it just below the peak of the roof using royal icing (Image 3).

Adhere the door to the pretzel facade using a dab of royal icing (Image 2). Press a dragee into the piece to one side for a 'doorknob' (Image 1).

Cut a 2 1/2 x 1 1/4 piece of chocolate fondant that has been rolled to 1/4-inch thickness, and serrate with a toothpick or the back of a knife.

Use the back of a knife to make lines in the fondant mimicking planks/boards. Adhere pieces with dabs of royal icing just underneath the pretzel pieces (Image 5). Cut long strips of chocolate fondant in matching lengths and striate with a toothpick or the back of a knife (Image 4).

Adhere two long pretzel rods on the edge of the roof at one front end of the house using royal icing (Image 3).

Repeat process on sides and back of the house. Press cut pretzels into the royal icing (Image 2). Cover front piece with royal icing using an offset spatula. Measure pretzel rods against the front of the house and cut to size with a sharp knife (Image 1).If the pieces don't adhere naturally, use a dab of water on the underside of the shingle before attaching it. Attach the pieces to the roof beginning at the bottom edge and working upward (Image 5). Serrate each piece with a toothpick or the back of a knife (Image 4). Roll out chocolate between two sheets of wax paper or parchment paper.Hold until set, about 2-3 minutes (Image 2). Coat the under edges of the roof pieces with the melted candy (Image 1) (reheat in the microwave if candy sets) then place them, angled, on top.Coat the remaining front/back pieces and short ends with candy melt and position between the side pieces on the open end.Hold the pieces in place for 2-3 minutes, or use a tall tumbler as a prop (Image 3). Attach a side piece on either side, butting the short ends against the candy-coated short ends of the front piece. Coat the short sides of a front/back piece with candy melts using a spoon (Image 2). Gather the gingerbread pieces (Image 1).Stir well until mixture is melted smooth and no lumps remain. Warm candy melts in a heatproof bowl in the microwave at 30-second intervals.This will ensure the pieces fit together perfectly when assembled. Remove from the oven and re-cut the gingerbread pieces using the templates and a sharp knife (Image 5).Bake one sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller shapes and up to 15 minutes for larger shapes.Use the log cabin template to cut pieces from the gingerbread dough (Image 4), and transfer to prepared sheets, spacing two inches apart.Working with one disk at a time, roll out dough between two sheets of waxed paper to 1/4-inch thickness.Line two baking sheets with parchment paper (Image 3).Position rack in center of oven and preheat to 350 degrees F.Wrap disks separately in plastic and chill until firm, at least 4 hours. Form each half into ball and flatten into disk (Image 2). Gather dough into ball and divide in half.

Add flour mixture and beat on low speed just to blend (Image 1).Reduce speed to low and beat in vanilla.

Add egg and beat until well blended, about 1 minute.Add molasses and beat until fluffy, about 2 minutes.Beat butter in another large bowl with an electric hand mixer at medium speed until smooth and creamy, about 2 minutes.Sift flour, ginger, cinnamon, baking soda and salt into large bowl.

Amazing log cabin gingerbread house