It's Hansel and Gretel's dream come true - a 1.8m-tall edible gingerbread house.
Though, by the end of its month on display at Te Papa, it may be a little stale.
The museum's executive chef, Bernd Lippmann, and its catering team spent 180 hours baking and drying the house.
The chefs used 4440g of ground ginger, 2220g of mixed spice, 2220g of cinnamon, 15 litres of milk, 74 litres of water and 44,400g of butter.
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Yesterday, they started decorating the house with more than 20,000g of lollies and almost 50,000g of icing.
The decoration process is being captured on film and a time lapse will be released on Monday.
Mr Lippmann said they enjoyed finding innovative ways of working with food.
"Our gingerbread house is a chance to share another country's [Germany's] Christmas traditions with NZ kids."
Visitors to Te Papa can buy a gingerbread house kit and make a smaller version at home. The kits are a limited edition of 300, selling for $40, and all proceeds will go to Wellington Hospitals and Health Foundation.