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Bee Gingerbread Cottage Kit
Bee Gingerbread Cottage Kit
26 oz
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About
Ingredients
Dots® Ingredients: Corn Syrup, Sugar, Modified Food Starch, Malic Acid, Natural & Artificial Flavors, Sodium Citrate, Red 40, Yellow 5, Blue 1, Dubble Bubble® Ingredients: Sugar, Dextrose, Corn Syrup, Gum Base, Gum Arabic, Tapioca Dextrin, Titanium Dioxide, Confectioners Glaze, Carnauba Wax, Artificial Flavors, Red 40, Blue 1, Yellow 5, Yellow 6, Red 3, Corn Starch, Bht (to Maintain Freshness), Tootsie Roll Midgees® Ingredients: Sugar, Corn Syrup, Palm Oil, Condensed Skim Milk, Cocoa, Whey, Soy Lecithin, Artificial & Natural Flavors, Tootsie Fruit Chews® Ingredients: Sugar, Corn Syrup, Palm Oil, Condensed Skim Milk, Whey, Malic Acid, Artificial & Natural Flavors, Soy Lecithin, Yellow 5, Red 40, Blue 1, Flower Power® Ingredients: Dextrose, Citric Acid, Calcium Stearate, Tapioca Dextrin, Confectioner's Glaze, Carnauba Wax, Artificial Flavors, Red 40 Lake, Blue 1 Lake, Yellow 5 Lake, Yellow 6 Lake, Blue 1, Yellow 5, Yellow 6, Red 3, Gingerbread Ingredients: Enriched Wheat Flour And/or Enriched Bleached Flour (wheat Flour And/or Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil Shortening (may Contain One Or More Of The Following: Coconut Oil, Cottonseed Oil, Palm Oil, Palm Kernel Oil And/or Canola Oil Shortening), Inverted Sugar, Leavening (may Contain One Or More Of The Following: Sodium Bicarbonate And Ammonium Bicarbonate), Water, Fancy Molasses, Ground Cinnamon, Ground Ginger, Caramel Color, Soy Lecithin, Salt, Baking Soda, Sodium Metabisulfite, White Icing Ingredients: Powdered Sugar (sugar, Food Starch), Water, Sugar, Corn Syrup, Titanium Dioxide, Salt, Stearic Acid, Agar, Potassium Sorbate (preservative), Sodium Benzoate (preservative), Artificial Flavor
Directions
Kit Contents: Gingerbread panels, premixed icing, 2 decorator bags & 2 tips, and candy. Check to make sure the kit is complete. Assembly Equipment Required: Base-cutting board, cookie sheet, cardboard or plywood, approximately 13 in x 14 in (33cm x 35cm) in size and covered in aluminum foil. Gingerbread Panel Preparation: Handle all pieces with care when unpacking, as the gingerbread panels can easily break. Carefully cut plastic shrink wrap away from gingerbread panels. Separate large cookies into individual cottage panels by gently breaking along the deeper embossed lines. You may want to score it with a knife first. Lay gingerbread pieces out flat in a safe location. Gingerbread Cottage Assembly:1. Cover your base with aluminum foil. Plan to assemble cottage close to back of prepared base to allow for larger front yard area to decorate. 2. Prepare Icing and Decorator Bags with Tips: Icing is used to decorate the cottage and to landscape the yard. The two decorator tips are included to create a variety of effects when the icing squeezes through them. Knead icing pouch well before using. Be careful not to squeeze hard enough to pop it open. Cut approximately 1/2 inch (1 cm) off tip of decorator bag (fig. 1a) to make a small opening. Slip icing tip through bag to the cut opening. Ensure tip is snugly in place (fig. 1b). Squeeze out 1/2 pouch of premixed icing into the decorator bag (fig. 2). Twist bag at the top to move the icing into the icing tip to make ready for use (fig. 3). Repeat with second bag and tip with remainder of icing in pouch. 3. Wall Assembly: On blank side of back cottage wall, pipe a line of icing along insides of notches (fig. 4). With window-embossed side facing out, place side wall against back wall so that notches interlock with each other at a 90 degrees angle (fig. 5). Repeat with front wall and other side wall. Allow icing to dry 10-15 minutes before starting roof assembly. Note: Assembly should look like figure 6. Side walls are embossed with windows, and roof panels are embossed with scalloped shingles. 4. Roof Assembly: Pipe a thick line of icing along top peaks of front and back walls (Fig. 7). Attach one roof piece to one side of cottage peaks. Let the roof piece sit for several minutes as icing begins to set. (Fig. 8). Repeat with other roof section. Note: Allow icing on assembled cottage to set for 15 minutes before decorating your gingerbread cottage (Fig. 9). Complete drying time is 3-4 hours. 5. Decorating: Use front panel image simply as a guide. Be creative. Plan varieties and placement of candies before starting to decorate. Use decorating icing bag to pipe lines and shapes on the gingerbread. Squeeze along the gingerbread panels as desired. Use a little white assembling icing to stick decorations on cottage and in the yard. Additional Icing Recipe: 2 egg whites. 2-1/4 cups powdered sugar. 1/4 tsp. Cream of tartar. Beat egg whites and cream of tartar using an electric mixer on high speed until soft peaks form. Continue beating, slowly adding all of the powdered sugar. The icing works best if beaten for 5-7 minutes. Notes: In the event that you experience any gingerbread breakage, repair with white icing. For freshest taste, assembled cottage should be consumed within two weeks. Please read all instructions before starting. Adult supervision recommended.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 3g5%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 70mg3%
- Total Carbohydrate 24g8%
- Dietary Fiber 0g0%
- Sugars 12g
- Protein 2g
Ingredients
Dots® Ingredients: Corn Syrup, Sugar, Modified Food Starch, Malic Acid, Natural & Artificial Flavors, Sodium Citrate, Red 40, Yellow 5, Blue 1, Dubble Bubble® Ingredients: Sugar, Dextrose, Corn Syrup, Gum Base, Gum Arabic, Tapioca Dextrin, Titanium Dioxide, Confectioners Glaze, Carnauba Wax, Artificial Flavors, Red 40, Blue 1, Yellow 5, Yellow 6, Red 3, Corn Starch, Bht (to Maintain Freshness), Tootsie Roll Midgees® Ingredients: Sugar, Corn Syrup, Palm Oil, Condensed Skim Milk, Cocoa, Whey, Soy Lecithin, Artificial & Natural Flavors, Tootsie Fruit Chews® Ingredients: Sugar, Corn Syrup, Palm Oil, Condensed Skim Milk, Whey, Malic Acid, Artificial & Natural Flavors, Soy Lecithin, Yellow 5, Red 40, Blue 1, Flower Power® Ingredients: Dextrose, Citric Acid, Calcium Stearate, Tapioca Dextrin, Confectioner's Glaze, Carnauba Wax, Artificial Flavors, Red 40 Lake, Blue 1 Lake, Yellow 5 Lake, Yellow 6 Lake, Blue 1, Yellow 5, Yellow 6, Red 3, Gingerbread Ingredients: Enriched Wheat Flour And/or Enriched Bleached Flour (wheat Flour And/or Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil Shortening (may Contain One Or More Of The Following: Coconut Oil, Cottonseed Oil, Palm Oil, Palm Kernel Oil And/or Canola Oil Shortening), Inverted Sugar, Leavening (may Contain One Or More Of The Following: Sodium Bicarbonate And Ammonium Bicarbonate), Water, Fancy Molasses, Ground Cinnamon, Ground Ginger, Caramel Color, Soy Lecithin, Salt, Baking Soda, Sodium Metabisulfite, White Icing Ingredients: Powdered Sugar (sugar, Food Starch), Water, Sugar, Corn Syrup, Titanium Dioxide, Salt, Stearic Acid, Agar, Potassium Sorbate (preservative), Sodium Benzoate (preservative), Artificial Flavor
Directions
Kit Contents: Gingerbread panels, premixed icing, 2 decorator bags & 2 tips, and candy. Check to make sure the kit is complete. Assembly Equipment Required: Base-cutting board, cookie sheet, cardboard or plywood, approximately 13 in x 14 in (33cm x 35cm) in size and covered in aluminum foil. Gingerbread Panel Preparation: Handle all pieces with care when unpacking, as the gingerbread panels can easily break. Carefully cut plastic shrink wrap away from gingerbread panels. Separate large cookies into individual cottage panels by gently breaking along the deeper embossed lines. You may want to score it with a knife first. Lay gingerbread pieces out flat in a safe location. Gingerbread Cottage Assembly:1. Cover your base with aluminum foil. Plan to assemble cottage close to back of prepared base to allow for larger front yard area to decorate. 2. Prepare Icing and Decorator Bags with Tips: Icing is used to decorate the cottage and to landscape the yard. The two decorator tips are included to create a variety of effects when the icing squeezes through them. Knead icing pouch well before using. Be careful not to squeeze hard enough to pop it open. Cut approximately 1/2 inch (1 cm) off tip of decorator bag (fig. 1a) to make a small opening. Slip icing tip through bag to the cut opening. Ensure tip is snugly in place (fig. 1b). Squeeze out 1/2 pouch of premixed icing into the decorator bag (fig. 2). Twist bag at the top to move the icing into the icing tip to make ready for use (fig. 3). Repeat with second bag and tip with remainder of icing in pouch. 3. Wall Assembly: On blank side of back cottage wall, pipe a line of icing along insides of notches (fig. 4). With window-embossed side facing out, place side wall against back wall so that notches interlock with each other at a 90 degrees angle (fig. 5). Repeat with front wall and other side wall. Allow icing to dry 10-15 minutes before starting roof assembly. Note: Assembly should look like figure 6. Side walls are embossed with windows, and roof panels are embossed with scalloped shingles. 4. Roof Assembly: Pipe a thick line of icing along top peaks of front and back walls (Fig. 7). Attach one roof piece to one side of cottage peaks. Let the roof piece sit for several minutes as icing begins to set. (Fig. 8). Repeat with other roof section. Note: Allow icing on assembled cottage to set for 15 minutes before decorating your gingerbread cottage (Fig. 9). Complete drying time is 3-4 hours. 5. Decorating: Use front panel image simply as a guide. Be creative. Plan varieties and placement of candies before starting to decorate. Use decorating icing bag to pipe lines and shapes on the gingerbread. Squeeze along the gingerbread panels as desired. Use a little white assembling icing to stick decorations on cottage and in the yard. Additional Icing Recipe: 2 egg whites. 2-1/4 cups powdered sugar. 1/4 tsp. Cream of tartar. Beat egg whites and cream of tartar using an electric mixer on high speed until soft peaks form. Continue beating, slowly adding all of the powdered sugar. The icing works best if beaten for 5-7 minutes. Notes: In the event that you experience any gingerbread breakage, repair with white icing. For freshest taste, assembled cottage should be consumed within two weeks. Please read all instructions before starting. Adult supervision recommended.
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