Experience all the charm and excitement of an Old World Christmas with this quaint take on our Pre-Baked Gingerbread House Kit. This wonderful centerpiece is made with ice cream sugar cone trees, pretzel stick shutters and pretzel rod accents.
Make 5 trees. For largest tree, stack 3 sugar cones, for medium tree, stack 2 sugar cones; for smallest trees use single cones. Cover all cones with Tip 18 pull-out stars. Let dry. When dry, fill cones with icing and insert pretzel rods.
Cover Styrofoam with Fanci-Foil Wrap. Assemble house according to package directions and attach to Styrofoam® base with royal icing.
Attach overlapping miniature wheat cereal pieces with royal icing for roof shingles beginning at eaves and working to peak (make sure frosted side of cereal faces upward).
Attach 4 caramels with royal icing for chimney.
Ice windows smooth with spatula and yellow icing; outline windows with Tip 2.
Attach pretzel rods to eaves and around entire house with royal icing. Pipe-in mortar between pretzel rods with Tip 2.
Attach thin pretzels for shutters and door. Edge door with Tip 6 beads. Attach 1/2 pretzel rod over door and 2 upright rods about 1 1/2 in. from door. Attach thin pretzels over rods to create awning.
Add Tip 5 icicles and snow on house.
Attach cut spearmint leaves around base for shrubs; cover tops with Tip 2 snow. Pipe Tip 352 pull-out leaf wreath with Tip 2 dot holly above doorway; repeat for window sill.
Ice base of house fluffy with spatula; position trees into base. Add path with crushed cookies. Attach ribbon around base. Sprinkle confectioners' sugar on house and trees.
Hold bag at a 45° angle and touch tip to the surface. Squeeze at starting point so that icing sticks to surface. Now raise tip slightly, and as you squeeze, guide tip slightly above surface. To end outline, stop squeezing, touch tip to surface and pull tip away. After outline, fill in using a zigzag motion to fill area. Pat smooth using finger dipped in cornstarch.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.