Halloween inspired gingerbreads

How to create spooky Halloween gingerbread men

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  • Dress Your Gingerbread

    Baking and decorating in the kitchen with your child is loads of fun - if a little messy - and an event like Halloween can offer lots of inspiration. With this in mind, we've got three spook-tastic gingerbread decorating ideas to get you and your child into the Halloween spirit.

    Grab some gingerbread men (purchased or homemade) and follow these foolproof decoration guides from Dress Your Gingerbread, by Joanna Farrow...

  • Grizzly monster

    Ingredients

    • Confectioners’ sugar, for dusting
    • 3 oz pale pink rolled fondant
    • 4 gingerbread cookies
    • Vanilla buttercream
    • Green food coloring
    • Small piece of brown or chocolate-flavored rolled fondant
    • Small piece of white rolled fondant
    • Brown food coloring
    • Small piece of dark pink rolled fondant
    • Tube of white decorator frosting

    Equipment

    • Small spatula
    • Craft knife
    • Paper pastry bag
    • Toothpick
    • Paintbrush

    How to make the tummy

    Using hands dusted with confectioners’ sugar, roll 4 balls of pale pink fondant, about the size of a whole walnut, and flatten into oval shapes. Using a spatula, spread buttercream over the tummy area of each gingerbread cookie and secure the fondant in place. Mark horizontal lines with the tip of a craft knife.

    How to make the fur

    Beat green food coloring into the remaining buttercream, adding a little at a time until the desired shade is reached, and spread a little onto the faces. Put the remainder in a paper pastry bag and snip off the merest tip. Use to pipe squiggly lines around the edges of the face, tummy, and all over the rest of each cookie.

    How to make the horns and claws

    Mould little pieces of chocolate-flavored or brown fondant into stumpy horns and claws, and press into
    the buttercream.

    How to make the face

    Use flattened balls of white fondant for the eyes, painting the centers with brown food coloring. Use small balls of brown fondant for the noses, adding nostrils with the tip of a toothpick. Add a tiny piece of dark pink fondant for each mouth, outlining the edges with white decorator frosting.

  • Wicked witch

    Ingredients

    • 3 oz black rolled fondant
    • Confectioners’ sugar, for dusting
    • 4 gingerbread cookies
    • Vanilla buttercream
    • 3 oz purple rolled fondant
    • 4 oz gray rolled fondant
    • Small lilac-colored candies
    • Orange food coloring
    • Small piece of white rolled fondant
    • Small piece of red rolled fondant
    • 4 chocolate mint sticks and shredded wheat for broomsticks

    Equipment

    • Parchment paper, for tracing
    • Pencil
    • Scissors
    • Rolling pin
    • Craft knife
    • Small spatula
    • Paintbrush
    • Paper pastry bag

    How to make the boots

    Roll out half the black fondant on a surface dusted with confectioners’ sugar until about 1/16 inch thick. Cut around the templates, and repeat to give 4 of each boot. Secure in place with a little buttercream.

    How to make the dress

    Using a spatula, spread buttercream over the body area of each gingerbread cookie. Roll out the purple fondant until about 1/16 inch thick and cut out 4 rectangles, about 31/2 x 13/4 inches. Cut “ragged” edges along one short side of each and place on the cookies so the ragged edge sits over the boots.

    How to make the cloak

    Roll out the gray fondant until about 1/16 inch thick and cut around the cloak templates. Repeat to give 4 of each and secure in place with a little buttercream. Add small, purple “patches” on one side, securing with a dampened paintbrush.

    How to make the hat

    Trace and cut out the Witch’s hat template found in the book, or cut-out a hat-shape of your own. Roll out the remaining black fondant and cut around the template. Repeat to give 4 hats. Secure in place with buttercream. (To hold the point of each hat level, you might need to add an extra piece of black fondant underneath.) Decorate each hat with a candy slice and a strip of purple fondant.

    How to make the hair

    Beat orange food coloring into the remaining buttercream, adding a little at a time until the desired shade is reached. Put in a paper pastry bag and snip off the merest tip. Use to pipe hair.

    How to make the face

    Flatten small balls of white fondant for eyes and make hooked noses in red fondant. Roll tiny pieces of red fondant under your fingertips and mold into “zig-zag” shapes for crooked mouths. Secure the features in place with piped buttercream.

    How to create the finishing touches

    Pipe orange “stitches” around the patches and secure a candy slice to each boot. For the broomsticks, secure blobs of fondant trimmings to the ends of chocolate mint sticks. Cut lengths of shredded wheat cereal and press gently into the fondant. Wrap strips of black fondant around the shredded wheat. Secure to the hands with buttercream.

  • Ghastly ghost

    Ingredients

    • Glacé icing
    • 4 gingerbread cookies
    • 2 1/2 oz blue rolled fondant
    • Confectioners’ sugar, for dusting
    • 1 oz yellow rolled fondant
    • 8 small blue candy drops
    • Tube of white decorator frosting
    • 6 oz white rolled fondant
    • 1/2 oz black rolled fondant

    Equipment

    • Small spatula
    • Rolling pin
    • Gingerbread cutter
    • Craft knife
    • Paintbrush

    How to make the pants

    Using a spatula, spread a thin layer of glacé icing over the lower half of each gingerbread cookie, leaving the feet uncovered. For each pair of pants, roll out a quarter of the blue fondant on a surface lightly dusted with confectioners’ sugar until about 1/16 inch thick. Cut out pants shapes with the gingerbread cutter, trimming off the fondant at the waist and ankles. Secure in place.

    How to make the slippers

    Mould small pieces of the yellow fondant into slippers to match the foot shape and secure in place with a little glacé icing. For the pompoms, secure a candy drop to the top of each slipper using a dot of white decorator frosting.

    How to make the Ghostly sheet

    Using a spatula, spread a little glacé icing over the top half of each body and head. For each sheet, roll out a quarter of the white fondant until about 1/16 inch thick. Rest the gingerbread cutter gently over the surface of the fondant and use it as a guide to cutting out a sheet shape. Cut around the head and along the tops of the arms, tapering the fondant down to the widest part of the body. Lift the cutter away, then, using a craft knife, cut away the lower edge to create a jagged effect, as in the picture. Secure in place. Pipe a line of white decorator frosting along the jagged edge.

    How to make the Ghostly face

    Roll small balls of black fondant and position for eyes, securing with a dampened paintbrush.

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