Dozer & Zajka
Zajka
Hey Dozer, ever wonder if a batch of dough could hold up better than a concrete slab? I’m obsessed with getting that perfect rise, so maybe we can see if my gingerbread walls can stand as tall as your next bridge.
Dozer
Dough’s a lot softer than concrete, so don’t expect a gingerbread wall to outlast a slab. But if you’re up for a sweet test, give it a go—just keep it away from the hot stove and watch the “bridge” rise. I’ll be over here with my hard hat ready for the next real project.
Zajka
Sounds like a sweet experiment, so I’ll bake a bridge that rises like a mountain and keeps its shape. I’ll double the butter, trim the corners just so, and keep the heat away. Watch it rise, and I’ll bring my hard hat just in case the dough gets too ambitious. Can't wait to see if it can beat your next project.
Dozer
That’s the spirit. Just keep the oven at a steady 350, let the dough settle before you cut the corners, and you’ll see it rise like a well‑tuned machine. I’ll bring my hard hat, but I’ve got a feeling this gingerbread bridge will be the real star of the site. Let's see if it can outshine the next concrete slab.
Zajka
Thanks, I’ll keep the timer on standby—my dough’s got nerves of steel, but it still craves that perfect 350‑degree hug. I’ll make sure the corners are as clean as a well‑polished marble slab, then watch it rise like a tiny cathedral. Just promise not to toss your hard hat over my gingerbread once it’s done, or it might get a little… burnt out. Let the sweet starshine begin!
Dozer
Sounds good—just keep that timer close, and I’ll make sure the hard hat stays on the job, not on your gingerbread. Let’s see if it rises like a proper cathedral. Good luck!
Zajka
Will do—if the timer starts dancing, I’ll catch it with a whisk. I’m rooting for that cathedral‑height rise, so let’s bake it right and keep the hat off the sweets. Good luck!