Wilton® Busy Bakers
- Wilton Gingerbread Boy Cookie Kit
- Wilton Gingerbread Pops Cookie Kit
- Wilton Tip, 3
- Wilton Icing Color, Black
- Wilton White Standard Baking Cups
- Wilton, White Ready-To-Use Rolled Fondant (20 oz. needed)
- Wilton Gum Tex
- Wilton Roll & Cut Mat
- Wilton 9 in. Rolling Pin
- Wilton Cake Board
- Wilton Brush Set
- Paring Knife
Tint 8 oz. of fondant gray with black icing color and add ½ teaspoon of gum tex.
Roll fondant and cut 1 piece 8 ½ in. x 3 in. and two pieces into 2 ¾ in. x 2 ¼ in. rectangles. Let dry on cornstarch-dusted board for 2 days.
Add ¼ teaspoon of gum tex to 4 oz. of white fondant.
Roll 1/8 in. thick and cut out 6 easels and measure 1 in. wide at bottom and 3 in. tall. Let dry on cornstarch-dusted board.
oll out white fondant 1/8 in. thick and position over gingerbread boys and cut in shapes of aprons and use remainder to form chef’s hats and decorating bags; attach with damp brush.
Add blue confetti sprinkle decoration on left hand of bakers on right side.
Use tip 3 and icing included in kit to pipe facial features.
To decorate cookie pops, use tip 3 and icing from kit to outline just facial features on first cookie on table, outline facial features, trims and bow tie on second cookie, and on third cookie outline facial features, trims, bow tie and buttons using confetti sprinkles in kit.
Attach easels to table with thinned fondant adhesive and let dry.
Fill one baking cup with icing and another baking cup with candy sprinkles from kit.
Stack 3 undecorated cookies on left side of table and on fully-decorated cookie against right side of table.