I'd like to make a single cylindrical tower for my gingerbread house this year, about 8 inches in diameter and probably 6-8 inches tall.
This doesn't have to be made in one piece. I'm fine with building it out of 2-4 curved pieces and seaming them together.
What I do not want is to use many flat gingerbread pieces and end up with an octagon or dodecagon that "pretends" that it's round.
The goal of this is to find out a good method for making curved sheets of gingerbread by either shaping them while baking or after.
I'm planning to use Stella Park's recipe for gingerbread to be used for construction, which notes that it's soft (for cutting purposes) when removed from the oven, but I'm not sure if that's soft enough to try to shape after baking, too.