RECIPES

Instructions

1. Microwave vegetable shortening or melt on stovetop.
2. Using a stand mixer, whisk shortening, sugar, and molasses together.
3. Add the egg and mix until combined.
4. Switch to paddle attachment and add the dry ingredients. Mix on medium/low speed until a ball starts to form.
5. Roll out dough to 1/8 inch thick.
6. Freeze the dough for 20 minutes.
7. Using the templates, cut out the shapes. Excess dough can be re-rolled.
8. Bake in the oven, set to 300 degrees F (149 degrees C)
9. As soon as the gingerbread is out of the oven, turn the cookies upside down on parchment paper to cool. This will help keep the cookies’ shape.

To strengthen and to preserve the cookies, spread the backside of every piece with royal icing.  Allow one to three days for complete drying.

Trim pieces as required.

Instructions:

Using a food processor, grind the cookie pieces to a crumb state.

In a large bowl, add the cookie crumbs, Gum Arabic, and Tylose powder.

Mix the dry ingredients well.

Add the water to the dry ingredients and mix everything well.

Colour can be added to the entire batch or can be added to smaller batches.

Storage:

Keep ginger clay dough in a zip lock bag in the freezer.

Uses:

Best used for overlay details on large cookie pieces.

Large, molded pieces can take several days dry.

Use of a dehydrator is recommended.

Instructions
1. Place sugar in a bottom heavy saute pan over medium to medium-high heat.
2. Swirl it around while the sugar starts to melt.
3. Continue stirring until all the sugar and any clumps fully melt.
4. Turn the heat to low (on a gas cook top) or turn off (on an electric cook top) to keep
the sugar from burning once melted. But you still need to keep it warm to keep the
glue from hardening while you work.
5. Use the sugar on the seams of your gingerbread house by either dipping the edge of
the pieces into the warm glue in the pan or spooning it onto the edges. Then place
the pieces together and hold until the glue cools.
6. Be careful! The melted sugar is hot and will burn.
7. To clean out any unused sugar

Instructions:

• Using a nonstick pot, add ¼ water to every cup of raw isomalt.
• Bring to a boil on medium-high heat. Do not stir.
• After the mixture is boiling, turn to medium heat and cover with a lid for 5 minutes and simmer. This prevents crystals from forming around the edges.  Do not stir.
• Remove the lid and simmer uncovered until the temperature reaches 320 degrees Fahrenheit or 160 degrees Celsius. This can take up to an hour. Do not stir.

    The cooked isomalt can be used:

• Immediately or
• Poured onto a silmat. Once it is cooled, it can be broken into chunks.
• Isomalt can be reheated in the microwave by starting with 30 seconds and then changing to increments of 15 seconds until it becomes a liquid.

Instructions

1. Place candy melts or chocolate in a microwave-safe bowl with enough room to stir easily. Heat on high in the microwave for 1-2 minutes, then stir. Heat an additional 25-35 seconds on high and stir to melt. If unmelted product remains, heat in 15 second intervals, followed by stirring to melt.
2. Add corn syrup and fold gently until the melts lose their sheen and becomes firm and slightly chunky. Scoop the modeling chocolate onto a piece of plastic wrap and wrap to seal. Let cool until firm on the edges for candy melts or solid throughout for chocolate. Remove the plastic wrap and knead until smooth. Rewrap and let cool to room temperature. Use immediately or wrap well for later use.

Instructions:

Combine 4 tbsp water with 2 tbsp unflavoured gelatin. Stir until completely incorporated. Let sit for 15 minutes, microwave for 30 seconds (in 10 second increments to Liquify “Hot but NOT BOILING.
A white sludge will form on the top, skim this off with a spoon.
Add tbsp of glycerine and stir to combine.
Stir in powered food colour. Reheat in microwave. Mixture must be hot, but not boiling for the next step.
Place rice paper on a Silpat mat that has been weighed down. Brush mixture onto rice paper with a broad brush. Flip paper over and coat the other side. Work from one edge of the paper across to the other side to prevent air bubbles. Let it set up for 15 minutes and then trim the edges.
Dust surface (using a makeup brush) with a luster and highlighter dust (For White or patterned paper use cornstarch). Carefully lift the paper from the edges so the mat doesn’t lift with it. Dust the other side.
Lift the rice paper. It can be stretched and draped.

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