Family life Halloween Halloween-inspired gingerbreads How to create spooky Halloween gingerbread men 1 of Ad break Dress Your GingerbreadBaking 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 MonsterIngredients 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 WitchIngredients 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 GhostIngredients 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.Read more: 10 of the best Halloween recipes 3 zombie cupcake recipes to try this Halloween How to make raw vegan witches fingers for Halloween By Kyrsty Hazell Comments Latest on MadeForMums MadeForMums Awards 2018 shortlist announced Mum takes drastic action when her baby name is 'stolen' How Rochelle Humes tackled her daughter's curly hair insecurity What's the most you'd pay to watch your child's Christmas play?