Wilton Cookie
Friday, September 23rd, 2011
Halloween Baking – Assembling a Wilton Halloween Haunted House
Whether you have struggled to assemble a gingerbread house at Christmas, or are attempting to make a Wilton Halloween Haunted House for Halloween, there are some tips and tricks you need to know. The key to having fun instead of frustration with your cookie house is good icing. For holiday baking, a heavy-duty stand mixer is best for whipping up any type of icing. When the icing acts like a glue for your baking project, it must be thick enough to hold the pieces together, but not so thick that you can’t work with it.
Tip: Allow yourself plenty of time. Your kids will be disappointed if they think they can start decorating as soon as they get the box home. Allow a few hours to assemble the house and let the icing dry, or put it together a day or two before you start to decorate.
Step 1: Prepare your gingerbread. Unpack the cookie kit and check for all the pieces. If any pieces have uneven edges or are very different in size than the mirror piece, simply trim the edges using a ruler and a sharp knife. If any pieces break, use the icing to glue them back together.
Step 2: Prepare your icing. The key to having a great gingerbread house is all in the icing. The kit comes with 2 colors of icing. Decide which color you are going to use as glue to assemble the cookie house. You do not need to make the other icing until you are ready to decorate. You want to make sure that the icing is thick enough to hold the pieces together. Mix the package icing with 2 tablespoons plus a teaspoon of water. If the icing is not the consistency of thick tooth paste, then add another teaspoon of water. If the icing gets too thin, you will have to add in some icing sugar of your own. If the icing is soft or runny, your house will not hold. Beat the icing for 8-10 minutes at medium speed in a stand mixer for best results.
Step 3: Prepare your icing bag. Cut about 2 cm off the pointed end of the bag and put the tip inside. Half of the tip should come through. If it is less – cut more of the bag. You do not want the hole too big or icing will come through the hole instead of the tip. Fill the bag with icing, pushing the icing to the bottom and getting rid of any air bubbles. Twist the top of the icing bag to keep icing from coming out the top. Remember to keep your icing in the closed plastic bag so it does not dry out. You can cover the tip with plastic or a damp cloth to keep it from clogging. If the icing become runny from the warmth of your hands while you are working, put the bag in the fridge for 10 minutes to firm up.
Step 4: Assemble the house: Put some icing on the bottom of one front wall and along the side and bottom of a side wall. You can either pipe the icing onto the sides using the bag, or take a flat knife and use it to apply the icing. Either way, make sure you put on plenty of icing and that the icing is thick enough so it does not run down the sides. To use the bag, hold the bottom of the bag with your ‘steering’ hand. The other hand should be near the top of the bag to firmly and consistently squeeze the icing down through the tip. Squeeze the bag with one hand while you guide the tip with the other – moving slowly and smoothly at a 45 degree angle to let the icing come out evenly. The main thing is to get enough icing to hold the pieces together. It does not need to be pretty at this point. Extra icing will show at the seams, but is part of the look.
Hold the front and side wall in place for several minutes until you can feel the icing begin to grip. You can have a helper hold the pieces in place for you, or put heavy cans on the sides to hold the pieces in place. Repeat with the back and other side wall, putting icing on both bottoms and the sides. Press bottoms onto the base and line up the sides, gently pushing each side together to form the house. Let dry an hour or longer before you attach the roof.
Step 5: Attach the roof once the house is dry and standing on its own. It should already feel stable. If it does not, add more icing to weak spots and let it dry another hour. Trying to put a roof on an unstable base will just multiply your problems. When the house is ready, pipe or spread icing along the inside edges of the inner roof panels. Next, put icing on the edges of the center part of the front and back walls. Position the inner roof panels and press into place. Make sure they are lined up properly and let dry a few minutes. Next, put icing on outside edges of one wall and add one larger, outside roof panel. Press and hold a few minutes. Repeat on the other side with the last roof panel. Add more icing if the roof is not holding after several minutes of drying time.
Once your house is completely dry and stable, you can begin to decorate it. Remember: the right consistency of icing, along with some patience, is key. Edible art is wonderful, and Halloween gingerbread houses are fun – once you know how to make them.
Just click on the link to watch a video of kids making one to get you inspired!
Janet writes articles and blogs for party ideas and crafts. Visit her blog at http://www.partycrafter.blogspot.com.
About the Author
All about Halloween, Gingerbread House, Wilton Gingerbread house, haunted gingerbread house, kids dance, gymnastics, fitness, activities, games, sports, health and nutrition. FitForAFeast.com
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