Keystone-Schmeestone

This year, instead of pasteurized liquid egg whites, we used powdered egg whites in our Royal Icing. They were wonderful, and we will use them from now on.
Thanks to Megan, and Mr. Simpson, the icing kept on coming.

Although powdered whites are the best egg product we've yet to try in our construction, we were still left in need of support during the drying process. (Who says you shouldn't use alcohol for support to get you through a tough situation?)

Our long side pieces were not so happy with their supports. In fact, for the first time ever we had to toss* a part of the tower and start anew.
*OK. Toss is probably not quite the right word - realocate? It really did go to good use.
Another new tool we used this year was our Microplane Zester. (Thanks, Robber Baron.) With it we were able to sand down gingerbread edges for a perfect fit.

Thanks to Carter and a Mrs. Hubbard we found plenty of support for our drying arches.

And there she stands! (In four batches of fudge, no less!)
After our false start with one of our side arches, everything came together beautifully, inside...

...and out.

Now it is time to decorate!