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Bee Gingerbread Mini Village Kit
Bee Gingerbread Mini Village Kit
26 oz
About
Ingredients
Gingerbread: Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Enriched Bleached Flour (wheat Flour, Chlorine, Benzoyl Peroxide, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Palm And/or Canola Shortening, Water, Blackstrap Molasses, Fancy Molasses, Cinnamon, Ginger, Salt, Baking Soda, Soy Lecithin, Acrylaway. Icing: Powdered Sugar (sugar, Food Starch), Water, Sugar, Corn Syrup, Titanium Dioxide (color), Salt, Stearic Acid, Agar, Potassium Sorbate (as Preservative), Sodium Benzoate (as Preservative), Artificial Flavor. Candy Discs: Dextrose, Citric Acid, Maltodextrin, Malic Acid, Magnesium Stearate, Corn Syrup, Artificial Flavors, Yellow 5 Lake, Yellow 5, Blue 1 Lake, Blue 1, Red 40 Lake, Titanium Dioxide, Carnauba Wax Gumdrops: Sugars (sugar, Glucose), Corn Syrup, Water, Modified Corn Starch, Citric Acid, Sodium Citrate, Mineral Oil, Carnauba Wax, Red 40, Red 40 Lake, Titanium Dioxide, Yellow 6, Yellow 5, Blue 2, Blue 1, Red 3, Natural And Artificial Flavor. Mini Beads: Dextrose, Citric Acid, Less Than 2% Of: Maltodextrin, Magnesium Stearate, Corn Syrup, Artificial Flavors, Red 40 Lake, Yellow 5 Lake, Yellow 5, Blue 1, Yellow 6, Titanium Dioxide, Carnauba Wax. Sprinkles: Sugar, Corn Starch, Hydrogenated Palm Oil, Soy Lecithin, Gum Arabic, Confectioner's Glaze, Yellow 6 Lake, Yellow 5, Yellow 5 Lake, Blue 1 Lake, Red 40 Lake, Red 3.
Directions
Please read all instructions before starting. Adult supervision recommended. Icing and Decorator Bag/Tip Preparation: Icing is used to put the buildings together, to decorate them and to landscape the yard. The two decorator tips are included to create a variety of effects when the icing squeez- es through them. Knead icing pouch well before using. Be careful not to squeeze hard enough to pop it open. 1. Cut approximately 1/2 inch (1 cm) off tip of decorator bag to make a small opening (Fig. 1a). Slip decorator tip through bag to the cut opening. Ensure tip is snugly in place (Fig. 1b). 2. Squeeze out 1/2 pouch of premixed icing into the decorator bag. Repeat with second bag and tip with remainder of icing in pouch. 3. Twist bags at the top to move the icing into the icing tip to make ready for use. 4. Gingerbread Village Preparation: Separate all 4 mini buildings into individual panels by carefully breaking along the snap lines (red dotted lines in illustration). Make sure pieces do not get mixed up. 5. House Assembly: Pipe lines of icing along left and right edges on backsides of panels A and C. Stand panel A up and attach panel B as shown. Attach panel D to other side of panel A. Place panel Cagainst panels D and B. Pipe icing along top peaks of A and C panels. Apply roof panel E as shown and repeat on other side with roof panel F. 6. Cottage Assembly: Pipe lines of icing along left and right edges on backsides of panels A and C. Stand panel A up and attach panel B as shown. Attach panel D to other side of panel A. Place panel Cagainst panels D and B. Pipe icing along top peaks of A and C panels. Apply roof panel E as shown and repeat on other side with roof panel F. 7. Decorate: Use front panel image simply as a guide. Be creative. Plan varieties and placement of candies before starting to decorate. Use decorating icing bag to pipe lines and shapes on the gingerbread. Squeeze along the gingerbread panels as desired. Use a little icing to stick candies on buildings and in the yard.
Warnings
Contains soy and wheat. May contain sulfites. Manufactured on the same equipment as milk. Manufactured in the same facility that processes egg, tree nuts, and sesame.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 2.5g3%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 65mg3%
- Total Carbohydrate 25g9%
- Dietary Fiber 0g0%
- Sugars 13g
- Protein 2g
Ingredients
Gingerbread: Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Enriched Bleached Flour (wheat Flour, Chlorine, Benzoyl Peroxide, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Palm And/or Canola Shortening, Water, Blackstrap Molasses, Fancy Molasses, Cinnamon, Ginger, Salt, Baking Soda, Soy Lecithin, Acrylaway. Icing: Powdered Sugar (sugar, Food Starch), Water, Sugar, Corn Syrup, Titanium Dioxide (color), Salt, Stearic Acid, Agar, Potassium Sorbate (as Preservative), Sodium Benzoate (as Preservative), Artificial Flavor. Candy Discs: Dextrose, Citric Acid, Maltodextrin, Malic Acid, Magnesium Stearate, Corn Syrup, Artificial Flavors, Yellow 5 Lake, Yellow 5, Blue 1 Lake, Blue 1, Red 40 Lake, Titanium Dioxide, Carnauba Wax Gumdrops: Sugars (sugar, Glucose), Corn Syrup, Water, Modified Corn Starch, Citric Acid, Sodium Citrate, Mineral Oil, Carnauba Wax, Red 40, Red 40 Lake, Titanium Dioxide, Yellow 6, Yellow 5, Blue 2, Blue 1, Red 3, Natural And Artificial Flavor. Mini Beads: Dextrose, Citric Acid, Less Than 2% Of: Maltodextrin, Magnesium Stearate, Corn Syrup, Artificial Flavors, Red 40 Lake, Yellow 5 Lake, Yellow 5, Blue 1, Yellow 6, Titanium Dioxide, Carnauba Wax. Sprinkles: Sugar, Corn Starch, Hydrogenated Palm Oil, Soy Lecithin, Gum Arabic, Confectioner's Glaze, Yellow 6 Lake, Yellow 5, Yellow 5 Lake, Blue 1 Lake, Red 40 Lake, Red 3.
Directions
Please read all instructions before starting. Adult supervision recommended. Icing and Decorator Bag/Tip Preparation: Icing is used to put the buildings together, to decorate them and to landscape the yard. The two decorator tips are included to create a variety of effects when the icing squeez- es through them. Knead icing pouch well before using. Be careful not to squeeze hard enough to pop it open. 1. Cut approximately 1/2 inch (1 cm) off tip of decorator bag to make a small opening (Fig. 1a). Slip decorator tip through bag to the cut opening. Ensure tip is snugly in place (Fig. 1b). 2. Squeeze out 1/2 pouch of premixed icing into the decorator bag. Repeat with second bag and tip with remainder of icing in pouch. 3. Twist bags at the top to move the icing into the icing tip to make ready for use. 4. Gingerbread Village Preparation: Separate all 4 mini buildings into individual panels by carefully breaking along the snap lines (red dotted lines in illustration). Make sure pieces do not get mixed up. 5. House Assembly: Pipe lines of icing along left and right edges on backsides of panels A and C. Stand panel A up and attach panel B as shown. Attach panel D to other side of panel A. Place panel Cagainst panels D and B. Pipe icing along top peaks of A and C panels. Apply roof panel E as shown and repeat on other side with roof panel F. 6. Cottage Assembly: Pipe lines of icing along left and right edges on backsides of panels A and C. Stand panel A up and attach panel B as shown. Attach panel D to other side of panel A. Place panel Cagainst panels D and B. Pipe icing along top peaks of A and C panels. Apply roof panel E as shown and repeat on other side with roof panel F. 7. Decorate: Use front panel image simply as a guide. Be creative. Plan varieties and placement of candies before starting to decorate. Use decorating icing bag to pipe lines and shapes on the gingerbread. Squeeze along the gingerbread panels as desired. Use a little icing to stick candies on buildings and in the yard.
Warnings
Contains soy and wheat. May contain sulfites. Manufactured on the same equipment as milk. Manufactured in the same facility that processes egg, tree nuts, and sesame.
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