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Ingredients
Cookie: Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Ascorbic Acid Added As A Dough Conditioner, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Sugar, Vegetable Oil Shortening (palm Oil, Fractionated Palm Oil), Water, Invert Sugar, Leavening (sodium Bicarbonate), Natural And Artificial Flavor, Salt. Icings: Sugar, Water, Palm Oil, Cornstarch, High Fructose Corn Syrup, Corn Syrup, Modified Cornstarch, Salt, Acetylated Monoglycerides (emulsifier), Artificial Flavor, Polysorbate 60, Potassium Sorbate (preservative), Fd&c Red #40, Citric Acid, Fd&c Yellow #5, Fd&c Blue #1, Fd&c Yellow #6. Figurines: Icing Sugar (sugar, Cornstarch), Gelatin, Eggs, Cream Of Tartar, Water, Fd&c Blue #1, Fd&c Red #3, Fd&c Red #40, Fd&c Yellow #5, Fd&c Yellow #6. Quins: Icing Sugar (sugar, Cornstarch), Modified Corn Starch, Corn Starch, Fractionated Palm Kernel Oil, Cellulose Gum, Soybean Lecithin, Artificial Flavor, Polysorbate 60, Confectioner's Glaze, Fd&c Red #40, Fd&c Yellow #5, Fd&c Yellow #6, Fd&c Blue #1, Yellow Sugar: Sugar, Fd&c Yellow #5.
Directions
7 E-Z Steps: 1. Icing Pouch Preparation: Knead the icing pouch for 1-2 minutes bringing icing to room temperature and making it more adhesive. To start the flow of icing, remove the cap and snip 1/4” from the top of the tip. Be sure not to cut the opening too large. Your icing is now ready to use. 2. Separate Pieces: Separate individual panels by gently breaking along snap lines. Cardboard pad containing cookies may be used as a base for setting up your scene. 3. Icing Writer Preparation: Carefully cut the end of the writer, as shown. 4. Decorate: Decorate the walls and cookie figures with icing and candy. Reserve enough icing to build and trim your café. Allow to dry. 5. Erect Entrance Wall: Attach triangle stands to the back of the entrance wall. Line the bottom edge with icing and secure to base. Pipe a line of icing near the right edge of the wall. 6. Erect Central Perk Wall: Attach a rectangle stand to the back pf the Central Perk Wall, near the left side. Line the bottom edge with icing and press wall up against icing strip on entrance panel while securing to base. 8. Attach Stands: Attach coffee table base with icing. Attach stands to couch, taxi and logo cookie with icing. Continue decorating as desired.
Warnings
Contains: wheat, eggs, soybean may contain milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 3.5g4%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 50mg2%
- Total Carbohydrate 22g8%
- Dietary Fiber 0g0%
- Sugars 12g
- Protein 2g
Ingredients
Cookie: Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Ascorbic Acid Added As A Dough Conditioner, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Sugar, Vegetable Oil Shortening (palm Oil, Fractionated Palm Oil), Water, Invert Sugar, Leavening (sodium Bicarbonate), Natural And Artificial Flavor, Salt. Icings: Sugar, Water, Palm Oil, Cornstarch, High Fructose Corn Syrup, Corn Syrup, Modified Cornstarch, Salt, Acetylated Monoglycerides (emulsifier), Artificial Flavor, Polysorbate 60, Potassium Sorbate (preservative), Fd&c Red #40, Citric Acid, Fd&c Yellow #5, Fd&c Blue #1, Fd&c Yellow #6. Figurines: Icing Sugar (sugar, Cornstarch), Gelatin, Eggs, Cream Of Tartar, Water, Fd&c Blue #1, Fd&c Red #3, Fd&c Red #40, Fd&c Yellow #5, Fd&c Yellow #6. Quins: Icing Sugar (sugar, Cornstarch), Modified Corn Starch, Corn Starch, Fractionated Palm Kernel Oil, Cellulose Gum, Soybean Lecithin, Artificial Flavor, Polysorbate 60, Confectioner's Glaze, Fd&c Red #40, Fd&c Yellow #5, Fd&c Yellow #6, Fd&c Blue #1, Yellow Sugar: Sugar, Fd&c Yellow #5.
Directions
7 E-Z Steps: 1. Icing Pouch Preparation: Knead the icing pouch for 1-2 minutes bringing icing to room temperature and making it more adhesive. To start the flow of icing, remove the cap and snip 1/4” from the top of the tip. Be sure not to cut the opening too large. Your icing is now ready to use. 2. Separate Pieces: Separate individual panels by gently breaking along snap lines. Cardboard pad containing cookies may be used as a base for setting up your scene. 3. Icing Writer Preparation: Carefully cut the end of the writer, as shown. 4. Decorate: Decorate the walls and cookie figures with icing and candy. Reserve enough icing to build and trim your café. Allow to dry. 5. Erect Entrance Wall: Attach triangle stands to the back of the entrance wall. Line the bottom edge with icing and secure to base. Pipe a line of icing near the right edge of the wall. 6. Erect Central Perk Wall: Attach a rectangle stand to the back pf the Central Perk Wall, near the left side. Line the bottom edge with icing and press wall up against icing strip on entrance panel while securing to base. 8. Attach Stands: Attach coffee table base with icing. Attach stands to couch, taxi and logo cookie with icing. Continue decorating as desired.
Warnings
Contains: wheat, eggs, soybean may contain milk.
Common questions
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