Serves: 0
* 1. Cover your work surface with a large piece of waxed paper. Place the round tip in the decorating bag. Fill bag with 1/2 cup white Royal Icing. Place the star tip in the second decorating bag and fill with 1/2 cup white Royal Icing. Cover both bags, tips and remaining icing with a damp towel. 2. To make the front and back walls, carefully score two graham cracker squares diagonally with a serrated knife, then gently break at the scored line (A). Neatly join two of the triangles with a line of icing to form a larger triangle (B) let dry on waxed paper. Repeat with remaining two triangles. To form front wall, pipe a line of icing along bottom of one large triangle and attach to long side of a large rectangle (C). Hold in place until icing is firm. Let dry flat on waxed paper for 15 minutes. Repeat to form the back wall. 3. To decorate the front wall, spread the back of two (2 inch each) red licorice twists with icing and attach to the center of the front wall to create a door. Using the round tip and icing, outline the shape of the door. Pipe dots of icing above the door and press in silver dragees. For a wreath, use the round tip to pipe a dot of icing on the center of the door and attach a green Life Saver. Using the star tip, pipe a star in the center of the Life Saver. To create windows, use the round tip and pipe lines of icing on either side of the door. Attach two mint-filled straw candies for each window. Pipe a row of dots across the top. Using the star tip, pipe a star border under the windows attach red hot cinnamon candies on the corners. To decorate the upper front wall, use the round tip and pipe a decorative curved line along right and left sides of triangle. Pipe dots of icing between curves and down center of triangle to cover the seam. Using the star tip, pipe a star border over seam at the base of the triangle. Press in silver dragees and cinnamon candies as desired.
Decorate back and side walls as desired with additional icing and candies.
Allow all walls to dry on a flat surface for 1 to 2 hours. Meanwhile, assemble floor and roof.
4. To form the floor of the workshop, place the long sides of two graham cracker rectangles side-by-side on waxed paper. Using the round tip and icing, pipe a line of icing over the seam hold in place until icing is firm (D).
5. To make the roof, use six graham cracker rectangles (three for each side of the roof). Place the long sides of three rectangles side-by-side. Using the round tip and icing, pipe a generous line of icing over the seams and hold in place until icing is firm. Repeat with remaining three rectangles to form the other side of the roof. Allow to dry at least 30 minutes.
This Preparing The Walls And Roof recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
