Gingerbread House Kit

Name: Gingerbread House Kit
Yield: 4 servings
Ingredients: 1 kit pre-baked gingerbread house pieces house walls, roof panels, and optional chimney pieces; 220 g royal icing mix for assembling and decorating; 45 ml water divided for icing; 5 ml vanilla extract for icing flavor; 30 g confectioners' sugar for thickening icing if needed; 15 ml water divided for icing; 250 g assorted candies for decoration, such as gumdrops, peppermint candies, sprinkles, and mini chocolate candies; 20 g powdered sugar for dusting the finished house and serving board

A holiday dessert kit built for decorating rather than baking: pre-baked gingerbread pieces are assembled with royal icing, then finished with assorted candies for a festive house that can be displayed and eaten.

By Julienne

Servings: 4

Ingredients

1 kit pre-baked gingerbread house pieces house walls, roof panels, and optional chimney pieces
220 g royal icing mix for assembling and decorating
45 ml water divided for icing
5 ml vanilla extract for icing flavor
30 g confectioners' sugar for thickening icing if needed
15 ml water divided for icing
250 g assorted candies for decoration, such as gumdrops, peppermint candies, sprinkles, and mini chocolate candies
20 g powdered sugar for dusting the finished house and serving board

Instructions

Set out the gingerbread pieces on a tray or board so you can identify the front, back, sides, and roof panels. If using a base board, place it on a flat work surface. All pieces are visible and arranged for assembly.
Make the icing: in a small bowl, stir the royal icing mix with 45 ml water until thick and pipeable. If desired, stir in the vanilla extract. If the icing is too stiff, add up to 15 ml more water, a little at a time; if it is too loose, beat in the confectioners' sugar. Icing holds soft peaks and clings to a spoon without running freely.
Transfer the icing to a piping bag or zip-top bag and snip a small corner. Pipe a thick line of icing along the edges of one wall panel, press on the matching wall, and hold for 20 to 30 seconds. Repeat with the remaining walls. Use the remaining 15 ml water only if you need to loosen a fresh batch of icing while working. The walls stand upright with the seams beginning to set.
Pipe icing along the roof edges and support ridge, then place the roof panels on top. Hold each side briefly until it grips. Add a bead of icing to the chimney, if using, and attach it last. The roof stays in place when you release it.
Decorate with assorted candies, using icing as glue for windows, doors, roof trim, and a candy border on the base board. Dust lightly with powdered sugar, if using, for a snow effect. The house is fully decorated and the icing has begun to set.