Ingredients

Gingerbread Panels: Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate Riboflavin, Folic Acid), Sugar, Vegetable Oil Shortening (Contains One or More of the Following: Palm Oil, Canola Oil, Coconut Oil, Palm Kernel Oil), Inverted Sugar, Ginger, Cinnamon, Leavening (Contains One or More of the Following: Ammonium Bicarbonate and Sodium Bicarbonate), Salt, Caramel Color, Soy Lecithin, Sodium Metabisulfite. French Vanilla Flavored Icing: Powdered Sugar (Sugar, Food Starch), Water, Sugar, Corn Syrup, Titanium Dioxide, Salt, Stearic Acid, Agar, Potassium Sorbate (Preservative), Sodium Benzoate (Preservative), Artificial Flavor. Mini Lights: Dextrose, Citric Acid, Less than 2% of Maltodextrin, Magnesium Stearate, Corn Syrup, Artificial Flavors, Red 40 Lake, Yellow 5 Lake, Yellow 5, Blue 1, Titanium Dioxide, Carnauba Wax. Jelly Belly Jelly Beans: Sugar, Corn Syrup, Modified Food Starch, Contains 2% or Less of the Following: Peach Puree Concentrate, Raspberry Puree, Strawberry Juice Concentrate, Apple Juice Concentrate, Cherry Juice Concentrate, Watermelon Juice Concentrate, Lime Juice Concentrate, Blueberry Puree, Lemon Puree, Orange Puree, Citric Acid, Fumaric Acid, Lactic Acid, Sodium Citrate, Sodium Lactate, Tapioca Dextrin, Chocolate Liquor, Cocoa Butter, Cocoa Powder, Natural & Artificial Flavors, Red 40 Lake, Red 40, Yellow 5 & 6 Lake, Yellow 5&6, Blue 1 & 2 Lake, Blue 1, Turmeric (Color), Beeswax, Carnauba Wax, Confectioner's Glaze, Salt.

Directions

Kit Contents: Gingerbread Panels, Candy, Premixed Icing, 2 Decorator Bags & 2 Tips. Check to make sure the kit is complete. Gingerbread Panel Preparation: Handle all pieces with care when unpacking, as the gingerbread panels can easily break. Carefully cut plastic shrink wrap away from gingerbread panels. Lay gingerbread panels out flat in a safe location. Assembly Equipment Required: Base-cutting board, cookie sheet, cardboard or plywood, approximately 13 inch x 14 inch (33cm x 35cm) in size and covered in aluminum foil. Gingerbread House Assembly: 1. Cover your base with aluminum foil. Plan to assemble house close to back of prepared base to allow for larger front yard area to decorate. 2. Prepare icing and decorator bags with tips. Icing is used to put the house together, to decorate the house and to landscape the yard. The two decorator tips are included to create a variety of effects when the icing squeezes through them. Knead icing pouch well before using. Be careful not to squeeze hard enough to pop it open. Cut approximately 1/2 inch (1 cm) off tip of decorator bag (Fig. 1a) to make a small opening. Slip icing tip through bag to the cut opening. Ensure tip is snugly in place (Fig. 1b). Squeeze out 1/2 pouch of pre-mixed icing into the decorator bag (Fig. 2). Twist bag at the top to move the icing into the icing tip to make ready for use (Fig. 3). Repeat with second bag and tip with remainder of icing in pouch. Lot 3. Wall Assembly: On blank side of back house wall, pipe a line of icing along insides of notches (Fig. 4). With window-embossed side facing out, place side wall against back wall so that notches interlock with each other at a 90 degrees angle (Fig. 5). Repeat with front wall and other side wall. Allow icing to dry 10-15 minutes before starting roof assembly. Note: Assembly should look like Figure 6. Side walls are embossed with windows, and roof panels are embossed with scalloped shingles. Roof Assembly: Pipe a thick line of icing along top peaks of front and back walls (Fig. 7). Attach one roof piece to one side of house peaks. Let the roof piece sit for several minutes as icing begins to set. (Fig. 8). Repeat with other roof section. Note: Allow icing on assembled house to set for 15 minutes before decorating your gingerbread house (Fig. 9). Complete drying time is 3-4 hours. 5. Decorating: 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 white assembling icing to stick decorations on the house and in the yard. Additional Icing Recipe: 2 egg whites 2-1/4 cups powdered sugar 1/4 tsp. Cream of tartar. Beat egg whites and cream of tartar using an electric mixer on high speed until soft peaks form. Continue beating, slowly adding all of the powdered sugar. The icing works best if beaten for 5-7 minutes. Notes: In the event that you experience any gingerbread breakage, repair with white icing. Please read all instructions before starting. Adult supervision recommended.

Best by date stamped on the package. For freshest taste, assembled house should be consumed within two weeks.

Warnings

Gingerbread Panels: Contains soy, sulfites, and wheat. Manufactured on the same equipment as milk. Manufactured in a facility that also processes eggs, peanuts, tree nuts, and sesame. French Vanilla Flavored Icing: Contains soy, sulfites, and wheat. Manufactured on the same equipment as milk. Manufactured in a facility that also processes eggs, peanuts, tree nuts, and sesame. Mini Lights: Contains soy, sulfites, and wheat. Manufactured on the same equipment as milk. Manufactured in a facility that also processes eggs, peanuts, tree nuts, and sesame. Jelly Belly Jelly Beans: Contains soy, sulfites, and wheat. Manufactured on the same equipment as milk. Manufactured in a facility that also processes eggs, peanuts, tree nuts, and sesame., Warning: Choking hazard- Small parts. Not for children under 3 yrs. Small candy may be a choking hazard for children under 3 years old.