HOW TO
What you will need:
Christmas Gingerbread
A wonderful selection of Christmas cookies inspired by
traditions from Norway and Germany.
As part of the celebrations for the Christmas holiday season in
Scandinavia called Jul, gingerbread cookies are used for decorating
windows as well as the Christmas tree. In Germany, famous
Christmastime treats include Lebkuchen (gingerbread) which are also
sold at Weihnachtsmärkte (Christmas Markets) as gifts.
• Ateco Stars Cutters (89021)
• Ateco Hearts Cutters (89004)
• Culpitt Cake Decorating Sugar Paste
Red (74219)
• Culpitt Cake Decorating Sugar Paste
Green (74223)
• Culpitt Cake Decorating Sugar Paste
White (74215)
• Culpitt Cake Decorating Sugar Paste
Black (74218)
• Culpitt Cake Decorating Sugar Paste
Blue (74221)
• Holly Printed Sugar (800)
• Red Spot Printed Sugar (783)
• Red Gingham Printed Sugar (834)
• Snowflake Printed Sugar (839)
• Culpitt Edible Glue (5599)
• Sugarflair Edible Glitter
Paint Green (5228)
• Sugarflair Edible Glitter
Paint Silver (5231)
• Sugarflair Edible Glitter Paint
Red (5226)
• Sugarflair Edible Glitter Paint
White (5229)
• Holly & Berries Sugar Piping’s (291)
• Snowflake Sugar Piping’s (330) OR
• Culpitt Snowflake Cutters
(81827 & 81828)
• Culpitt Lace Hearts
Texture Mat (86372)
• Red Sparkling Sugar (55178)
• Snowflake Ribbon (20436007)
• Icing Sugar
www.culpitt.com
Recipes
• Gingerbread
• Buttercream
Skills
1. Mixing and
Marbling
Sugarpaste
Instructions
HOW TO
Part One - Christmas Star Cookies
1. Use the Gingerbread recipe with the Ateco Star cutters and
stamp out different sized stars. Bake according to the recipe.
2. Mix Culpitt Sugar Paste to create the ‘Ivy’ colour (see the
Culpitt Colour Mixing Guide for more colours) and roll out to a
3mm thickness.
3. Cut stars from the Ivy Sugar Paste and the Holly Printed Sugar
using the Ateco cutters that are slightly smaller than the
cookies. Starting with the large cookie, alternate the paste and
the printed sugar on the different sized cookies so the layers will
be different when stacked on top of each other.
4. Stick the paste or printed sugar to the cookies using Culpitt
Edible Glue.
5. Paint the edges of the cookies with Sugarflair Edible Glitter
Paint in green and silver and leave to dry.
6. Arrange the cookies on top of each other from large to small,
securing each layer with buttercream before the next cookie is
added to the stack.
7. Finally take Holly Sugar Piping’s and stick to some of the edges
of the cookies with Culpitt Edible Glue.
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Instructions
HOW TO
Part Two - Gingerbread Hearts
1. Use the Gingerbread recipe with the Ateco Hearts cutters and
stamp out different sized hearts. Bake according to the recipe.
2. To decorate, take the Red Gingham and Red Spot Printed
Sugar and cut out hearts that are slightly smaller than the
cookies. Stick the heart shapes to the cookies using Culpitt
Edible Glue.
3. Roll out Red Culpitt Sugar Paste to a 3mm thickness and cut
out hearts that are slightly smaller than the cookies. Again, stick
the heart shapes to the cookies using Culpitt Edible Glue.
4. Roll out red and white sugar paste to approximately 5mm.
Then with a pinch of icing sugar, dust the inside of the Lace
Hearts Texture Mat and place on top of the paste. Roll over
the top of the Lace Hearts Texture Mat until the paste has
completely filled the inside of the mat. Carefully peel the mat
back from the paste and you will be left with four imprints in
the paste.
5. Use a heart cutter of appropriate size to remove the patterned
paste and place on the cookie or carefully cut around the
shape, and use to decorate the cookies as shown in the
picture.
6. Finally, paint the raised detail on the lace heart patterns with
Sugarflair Edible Glitter Paint in red or white.
7. Decorate the smaller cookies by applying Culpitt Edible Glue
and covering with sparkling sugars in red.
www.culpitt.com
Instructions
HOW TO
Part Three - Snowflake Cookie Stack
1. Use the Gingerbread recipe and cut out circles of different
sizes ranging from large to small. Bake according to the recipe.
2. Mix Culpitt Sugar Paste to create the ‘Spearmint’ colour (see
the Culpitt Colour Mixing Guide for more colours) and roll out
to a 3mm thickness.
3. Cut circles from the Spearmint paste and the Snowflake
Printed Sugar that are slightly smaller than the cookies. Starting
with the large cookie, alternate the paste and the printed
sugar on the different sized cookies so the layers will be
different when stacked on top of each other.
4. Arrange the cookies on top of each other from large to small,
securing each layer with buttercream before the next cookie is
added to the stack.
5. Paint the edges of the cookies with Sugarflair Edible Glitter
Paint in silver and leave to dry.
6. Then take the Snowflake Piping’s and secure at random
intervals around the cookie stack. Alternatively, cut snowflake
shapes from White Culpitt Sugar Paste and secure once it is
firm.
7. Finally, tie the Snowflake Ribbon around the cookie stack as a
finishing touch.
www.culpitt.com