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