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Alternate Fancy Chocolate Cookie House Zoom

Alternate Fancy Chocolate Cookie House


Flip a traditional gingerbread house design into an upgraded model—a chocolate cookie house! It is great fun for the DIY decorator, as Wilton provides the ideas, techniques and ingredients to create this cookie house upgrade. Decorate this festive cookie house kit at your next girl’s night out or family party.
Makes: 1
Skill Level: Intermediate

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Step 1

Make front door. Roll out fondant to 1/16 in. thick and cut into 2 ½ x 1 ½ in. door. Attach to house. Use red icing to pipe scrolls around door. Attach candy for doorknob and wreath on door.

Step 2

Decorate house front. Use white icing to outline and fill in clock face. Pat smooth. Cut small strips of fondant for clock hands and attach to clock face. Use red icing to outline clock face. Use red icing to pipe fleur de lis on either side of clock. Use white icing to pipe c-scrolls on front following shape of the sides of the house.

Step 3

Make side and back windows. Roll out fondant to 1/16 in. thick and cut windows, 1 ¼ in. x 1 ¼ in. and attach one on each side of house and two on back of house. Use white icing to outline windows and pipe windowpanes and icicles under windows. Attach candy on each side. Use red icing to pipe scrolls on sides of windows.

Step 4

Outline house. Use icing to pipe lines under eaves of house.

Step 5

Decorate roof. Use white and red icing to pipe scrolls and c-scrolls on roof. Attach candy pieces to roof. Use white icing to pipe zigzags on roof peak and attach candy. Use red icing to pipe scrolls on front roof eaves.

Step 6

Decorate base. Roll out fondant to 1/16 in. thick and cut into squares and rectangles. Use spatula and white icing to ice base. Attach fondant pieces and candy for pathway.

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Techniques Used

Easy-to-complete technique combines using a bag and tip to pipe icing dots and then using the blade of a spatula to pull out one edge. This technique can cover small and large areas with stunning results.

The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.

Combine outlines and curls into icing swirls to add an impressive look with minimal effort. Swirls are the perfect technique to cover large areas such as gingerbread house roofs and cake tops.

An iconic decorative symbol representing European royal coat of arms. The swirled shells of Fleur de Lis represent a stylized lily.

There's no need to have a plain gingerbread house roof if you have a spatula on hand. Many different textures can be created by using a spatula to make a look of fallen snow, shingles and stucco.

Discover how adding a simple icing technique--a “C “-motion to icing outlines will highlight your decorating with fun and flair.

The star tip creates the most celebrated, easily accomplished decorations! The pull-out star technique can be used for fun, furry creatures, or for textured hair for your cakes.

Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.

The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.

Icicles capture the magical moment of snow falling and gracefully trailing down a winter cottage. Add this magical look effect to roof edges, windowsills and trees.

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