Courtesy of the Four Seasons Hotel

This week, the Four Seasons Hotel unveiled a gingerbread replica of the Smithsonian Castle. Talk about a sugar rush. To make this three-foot-high confection, Executive Pastry Chef Charles Froke used 100 pounds of gingerbread dough, 50 pounds of icing, 30 pounds of icing for snow, 20 pounds of sugar, and five pounds of chocolate. It will be on display at Seasons restaurant, open during breakfasts and weekend lunches and brunches.

To see the Mall and more in sweets, day or night, head to the lobby of the Marriott Wardman Park.

Or see a gingerbread version of the White House within its State Dining Room — you know, if you’re a random tourist or someone unmentionable.