nd the icing sugar in a food processor. Process for 30 seconds
plastic wrap. Refrigerate for 2 hours.
Preheat the
ater overnight.
Sift the icing sugar into a large bowl
o the size you need for the templates. Cut out shapes
GINGERBREAD CASTLE:
**For my gingerbread structures, I like
aking tray in the oven for 7 minutes.
Place the
Rub sugar through sieve; add lemon juice and coloring and mix well.
Whip the whites of eggs and add gradually, working it well all the time with a wooden spoon, then beat briskly until it is a smooth paste.
This can be used for piping and all kinds of fancy decorations.
king sheet to the freezer for about 15 minutes, or
t the 6 gingerbread shapes for one house. Cut an
ith electric mix on low for 1 minute, scraping bowl constantly
b>for your cookie box.
Coat the interiors with dark chocolate royal icing
n plastic wrap and refrigerate for 2 hours.
Preheat oven
nd place into the fridge for 30 minutes.
Add a
n 400 degrees fahrenheit oven for 5 minutes.
Heat oven
ull. Bake at 350 degrees for about 15-18 minutes or
rge mixer (kitchenAid is best for the power needed), mix the
whisk and whisk energetically for about 10 minutes or until
he tenderloin in the refrigerator for 8 hours, turning occasionally.
1. For the cake: Mix ingredients together
50\u00b0F (180\u00b0C) oven for 40 minutes or until cake