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Ready For Takeoff Gingerbread Zoom

Ready For Takeoff Gingerbread


This jolly old fellow is sparking a flurry of holiday activity. Make Santa using our Stand-Up Snowman and Mini Egg Pans and use included patterns to cut gingerbread cookie sleigh and reindeers. Wonderful centerpiece or cookie exchange gift.
Makes: Each cookie serves 1.

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Step 1

In advance, use gingerbread dough and patterns to cut 2 Sleigh Sides (reverse pattern to cut opposite side), 1 Sleigh Back, 1 Sleigh Front, 2 Reindeer, 1 Mitten and 4 Reindeer Support pieces; bake and cool.

Step 2

Bake and cool Stand-Up Snowman and 2 Mini Egg cakes, using firm-textured cake batter such as pound cake.

Step 3

Decorate gingerbread pieces with royal icing: Ice sleigh pieces and mitten smooth.

Step 4

Edge tops of sleigh pieces with tip 16 zigzags. With tip 3, outline reindeer, pipe-in hooves (pat smooth with finger dipped in cornstarch) and add string mouth.

Step 5

With tip 4, pipe-in antlers and harness (pat smooth with finger dipped in cornstarch, add dot nose, eye and pupil. Pipe tip 13 pull-out star fur.

Step 6

Attach 1 Reindeer Support to back of each reindeer leg with tip 3 dots of icing.

Step 7

For Santa cake, cut dowel rod to 8 in. long and insert into side for arm, leaving 4 in. exposed. Trim edges off hat area to form round head. Decorate with buttercream: Build up legs with tip 12, piping 2 in. beyond side of cake. Cover legs with tip 16 stars.

Step 8

Attach egg halves to legs for boots; ice bottoms smooth and cover tops with tip 16 stars. Build up arms and hat area with tip 12; pipe tip 12 front mitten. Cover face, hat and red jacket with tip 16 stars; overpipe nose. With tip 4, outline and pipe-in mouth and tongue (smooth with finger dipped in cornstarch), add dot eyes. Pipe tip 1 string eyebrows.

Step 9

Attach gingerbread mitten to extended arm with icing. Pipe tip 18 star fur trim on jacket, cuffs, hat brim and boots. Pipe tip 16 s-shaped pull-out stars for Santa's hair and beard; add tip 16 star pom-pom. Attach sleigh pieces around Santa with royal icing (taller piece is back, shorter piece is front).

Step 10

Attach candy cane runners to sides. Position reindeer and attach licorice reins with buttercream icing. Attach spice drop to reindeer harness with icing. Add shredded coconut around sleigh and reindeer.

Note: Combine Christmas Red and Red-Red to achieve red shade used.

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Ingredients

Products

Christmas Red Icing Color

Christmas Red Icing Color

Red-Red Icing Color

Red-Red Icing Color

Kelly Green Icing Color

Kelly Green Icing Color

Black Icing Color

Black Icing Color

Copper Icing Color (light skin tone)

Copper Icing Color (light skin tone)

Brown Icing Color

Brown Icing Color

Meringue Powder

Meringue Powder

7 inch candy canes

4 7 inch candy canes

spice drops

spice drops

cornstarch

cornstarch

coconut,

coconut, (shredded)

Tools

Products

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Discontinued

2004 Pattern Book (Sleigh Side, Back and Front, Reindeer, Mittens, Reindeer Supports)

Discontinued

Cookie Sheet

Cookie Sheet

10 x 14 in. Cake Boards

3 10 x 14 in. Cake Boards

Fanci-Foil Wrap

Fanci-Foil Wrap

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!

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.

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

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.

The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.

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