The Gingerbread Book by Allen D. Bragdon

Author:Allen D. Bragdon
Language: eng
Format: epub, pdf
Publisher: Skyhorse Publishing, Inc.

YOU WILL NEED:

1 batch Basic Corn Syrup Gingerbread dough

1 batch Royal Icing; Flow Frosting

For flowers:

Food coloring in a variety of hues

Florist’s wire for stems

Green styrofoam base

For small basket:

Comfit of your choice

MAKING THE PATTERNS

1. For flowers, make patterns and mark design details following instructions in Basic Skills chapter. Use the full-sized color illustrations as your guide.

2. The patterns for the large and small baskets (except the handle) and the placecards are shown in reduced dimensions. To make full-sized patterns, follow instructions in Basic Skills chapter for enlarging patterns.

Make tracing paper and cardboard patterns for large basket bottom, small basket bottom and lid, and for place-cards, following instructions in Basic Skills chapter. Make only waxed-paper patterns for large basket sides (cut 5), small basket sides (cut 5), and handle (cut 2).

MIXING THE DOUGH

Prepare 1 batch Basic Corn Syrup Gingerbread Dough, following recipe in Basic Skills chapter. This will make enough for 16 flowers, 1 large basket, and 4 small baskets and placecards.

CUTTING, BAKING, AND DECORATING THE FLOWERS

Roll out dough, cut out pieces and mark design details, bake, and decorate flowers following instructions in Basic Skills chapter, using the color illustrations as guides.

CUTTING AND BAKING THE LARGE BASKET

1. Roll out dough on a large foil-covered cookie sheet to a thickness of ¼ inch.

2. Cut out basket bottom following instructions in Basic Skills chapter.

3. Cut twenty-five 5 × ½-inch and twenty-five 4 × ½-inch strips of dough.

4. Place 5 large basket side waxed-paper patterns on foil-lined cookie sheet.

5. Evenly space five 5 × ½-inch strips of dough 1 inch apart on each waxed-paper pattern.

6. Weave five 4 × ½-inch strips over and under each set of 5-inch strips, taking care not to stretch or pull dough.

7. Make ten 6 × ¼-inch rolls of dough, then twist 2 of the rolls together and place on top of each woven side.

8. Bake woven sides and basket bottom in 350°F oven 10 to 15 minutes or until lightly brown and set. Cool completely before removing sides from waxed paper.

ASSEMBLING THE LARGE BASKET

1. Using pastry bag or parchment cone and writing tip, pipe Royal Icing along 1 edge of basket bottom and position bottom of 1 side piece in icing at a right angle. Hold in place until set, about 5 minutes.

2. Pipe icing along side of positioned side piece and along next edge of bottom and secure second woven side. Hold until set. Repeat for 3 remaining sides.

3. After icing seams have set, cover them with a line of decorative icing applied with a small star tip. Allow to dry completely, about 4 hours.

MAKING THE HANDLE

1. Make four 12 × ½-inch rolls of dough. Twist 2 rolls together, then the other 2, and place on waxed-paper patterns.

2. Bake the 2 twisted rolls in 350° F oven 10 to 15 minutes. Cool completely before removing from waxed paper.

3. With decorator’s tip, pipe icing on flat side of 1 twisted roll and position flat side of other twisted roll on it. Allow to dry completely.

4. Ice florist’s wire to

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