Baking Directions

  • Autumn Leaves Cookie Kit

    Autumn Leaves Cookie Kit

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    You will need:
    4 TBSP. room temperature butter
    1 egg
    toothpick or butter knife, optional, for decorating

    DIRECTIONS

    1. Grease baking sheet with cooking spray. Wash cutter in warm, soapy water and dry thoroughly.
    2. Combine cookie mix, butter and egg* in large mixing bowl. Mix until well combined. Form dough into a ball and place on floured surface.
    3. Divide dough evenly into four parts. Form a well in the center of one dough portion and create orange by mixing 1/3 of the red color powder and 1/3 of the yellow color powder, kneading by hand until color is incorporated. To make green, mix 1/3 of the yellow color powder with 1/3 of the blue color powder. Use remaining red and yellow color powders to create primary red and yellow. HINT: Color powders are strong; start with small amounts and adjust once color has been mixed thoroughly into the dough. Wash hands and bowl to remove any color before repeating process with remaining color powders.
    4. Pinch off small pieces of each color of dough and press next together onto lightly floured surface. Roll to 3/16-inch thick to blend and cut shapes with cutter, gathering and rerolling dough as needed. HINT: If dough becomes sticky, place in refrigerator for 10 minutes and flour rolling pin and dough liberally.
    5. Place cookies 2 inches apart on prepared baking sheet. If desired, press a toothpick or butter knife into dough to create veins on leaves. Chill in the refrigerator while oven preheats to help cookies retain their shape.
    6. Preheat conventional oven to 350˚F. Bake for 10 to 14 minutes or until done. Baking time will vary depending on thickness of cookies – be sure to monitor cookies while baking and remove when edges are slightly golden. HINT: Cookie colors darken as they bake; do not over bake. Allow to cool for 1 minute on baking sheet then move cookies to rack and cool completely. Place on serving platter enjoy!

    * High Altitude (over 3500 ft.): Add 3 TBSP flour and 2 TBSP water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.
    Yield: 12 Autumn Leaves Sugar Cookies

  • Birthday Party Pre-Baked Sugar Cookie Kit

    Birthday Party Pre-Baked Sugar Cookie Kit

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    You will need:

    2 cups powdered sugar
    2 TBSP + 2 tsp. milk
    2 TBSP. light corn syrup

    Directions:
    1. Remove cookies from packaging and place on work surface or plate. Empty sprinkles and candy decor into small bowls.
    2. Combine powdered sugar, milk and corn syrup in a mixing bowl; whisk well until smooth. Divide icing into 3 bowls. Add contents of blue pouch to one bowl, whisking well until all color is incorporated. Repeat process with yellow and red pouches.
    3. Use an offset spatula or butter knife to spread icing evenly over cookies. Immediately decorate with candies and sprinkles as desired. Refer to box for inspiration. Set cookies aside to dry. Icing will set in 30 minutes. HINT: To speed set time, place decorated cookies in refrigerator for 10 minutes.
    4. Once icing is dry, cut tips off of icing pens and pipe designs onto cookies. HINT: Use icing pens to secure candies and sprinkles if desired. Transfer to a serving platter and enjoy!

    Yield: 10 Birthday Party Sugar Cookies

  • Blooming Cupcake Kit

    Blooming Cupcake Kit

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    You will need:

    For chocolate cupcakes:
    3 TBSP. room temperature butter
    1/4 cup water
    1 egg

    For vanilla frosting:
    4 TBSP. room temperature butter
    1 cup powdered sugar
    1 TBSP. milk

    ADULT SUPERVISION REQUIRED

    1. Prepare
    Kids Be sure to wash your hands. Baking can be messy work. You might want to wear a smock or apron.
    Adults Wash silicone flowerpots with warm soapy water and dry thoroughly.

    2. Mix
    Adults Preheat conventional oven to 350˚F. Grease silicone flowerpots with butter or nonstick cooking spray. Place on baking sheet 2 inches apart.
    Kids Combine cupcake mix, butter, water and egg* in medium bowl. Using an electric mixer, beat just until combined.

    3. Bake
    Kids Distribute batter into flowerpots just up to the fill line and arrange on cookie sheet 2 inches apart. Use your own pan and liners to make additional cupcakes with any leftover batter.
    Adults Bake for 14 to 16 minutes or until toothpick inserted into center comes out clean. Remove from the oven and cool completely.

    4. Decorate
    KIDS Using an electric mixer, beat room temperature butter on HIGH until light and fluffy. Add powdered sugar and frosting mix and beat on LOW just until combined. Add milk and beat on HIGH until creamy. Spread frosting onto cupcakes. Decorate with included sprinkles and icing pen. These treats are designed to be enjoyed right from the silicone pots!

    *High Altitude (over 3500 ft.): Add 3 TBSP. flour to mix, bake 325˚F for 14 to17 minutes. Makes 9 cupcakes.

    HINT: To reuse your flowerpots with another cupcake recipe, reduce the recipe’s baking temperature by 25 degrees.

    We recommend hand washing your silicone pots.

    SILICONE TIPS AND FACTS:
    *Silicone is oven-safe to 500˚F
    *Stain and odor resistant
    *Reusable and dishwasher safe
    *Includes fill line for perfect baking
    *Never use silicone cups on gas or electric stovetops, hotplates or under broilers
    *Do not use knives or other sharp utensils on silicone cups.
    *Do not use abrasive sponges or harsh cleaners.

    OTHER GREAT IDEAS:
    Silicone flowerpots are also great for baking brownies and serving sweet treats such as crispy rice treats, candy, trail mix and ice cream!

    Yield: 6 Blooming Cupcakes

  • Brains! Cupcake Kit

    Brains! Cupcake Kit

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    You will need:

    For Cupcakes:
    4 TBSP room temperature butter
    ½ cup water
    2 eggs

    For Frosting:
    8 TBSP room temperature butter
    2 cups powdered sugar
    2 TBSP milk

    12 baking liners (not included)

    Directions:
    Cupcakes
    1. Preheat oven to 375°F. Line 12 muffin cups with baking liners (not included).
    2. Using an electric mixer, combine cupcake mix, water, butter, and eggs* in mixing bowl. Mix until well-combined. Distribute batter evenly between 12 muffin cups.
    3. Bake for 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool cupcakes completely before frosting.
    4. Assemble aprons by interlocking ends and sit one cupcake in each apron.

    Frosting
    1. Beat room temperature butter with mixer on HIGH until light and fluffy, about 1 minute.
    2. Add frosting mix and powdered sugar; beat on LOW until combined.
    3. Add milk and beat on HIGH until creamy.
    4. Drape the piping bag over edges of a glass to make filling easier and use a spatula to fill with frosting. Cut ¾ inch off the tip of the bag, twist the top of the piping bag to close, and gently squeeze frosting to the tip.
    5. Pipe a ring of frosting on each cupcake (fig.1). Next, start at the top of the cupcake and make a vertical line of frosting down the middle (fig.2). Then zig zag back to where you started (fig.3). Repeat the line and zig zag on the other half to finish the Brains! (fig 4). Place on serving platter and enjoy!

    *High Altitude (over 3500 ft): Add ½ cup flour to mix; decrease water to 1/3 cup. Mix only until well-blended. Makes 15.

    Yield 12 Brains! Cupcakes

  • Brownie Hearts Baking Kit

    Brownie Hearts Baking Kit

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    You will need:

    For brownies:
    3 TBSP. vegetable oil
    1 TBSP. water
    1 egg

    For frosting:
    4 TBSP. room temperature butter
    1 cup powdered sugar
    1 TBSP. milk

    Directions
    (Adult Supervision Required)

    Prepare
    Adults Preheat oven to 350°F. Wash the pans in warm, soapy water and dry thoroughly. Grease with cooking spray.
    Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.

    Mix
    Kids Combine brownie mix, vegetable oil, water and egg. Stir until all ingredients are mixed. Distribute batter evenly into prepared baking pans and place pans on baking sheet for stability.

    Bake
    Adults Bake 12 to 16 minutes or until toothpick inserted in center comes out almost clean. Remove from oven and allow brownies to cool completely to room temperature before frosting and decorating.

    Decorate
    Adults Using an electric mixer, beat room temperature butter on HIGH for one minute, or until light and fluffy. Add frosting mix and powdered sugar and beat just until combined. Add milk and beat frosting on HIGH for 1 minute until creamy. Cut a small tip off of the icing pen.
    Kids Spread frosting on cooled brownies. Decorate with heart sprinkles and icing pen. Serve straight from the pans and enjoy!

    Yield: 6 Brownie Hearts

  • Bunny Tails Sugar Cookie Kit

    Bunny Tails Sugar Cookie Kit

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    YOU WILL NEED

    For Cookies:
    4 TBSP. room temperature butter
    1 egg

    For Frosting:
    8 TBSP. room temperature butter
    2 cups powdered sugar
    2 TBSP. milk

    DIRECTIONS

    Cookies
    1. Preheat oven to 350°F. Wash cutter in warm soapy water and dry thoroughly. Lightly grease baking sheet with butter or cooking spray.
    2. Combine cookie mix, butter and egg*. Mix until well blended.
    3. On a lightly floured surface, roll cookie dough to 3/16-inch thick. Cut 8 shapes with cutter, gathering and rerolling as necessary. Place 2 inches apart on prepared baking sheet. Roll remaining dough into sixteen small balls and flatten slightly. These will become bunny feet. Place on baking sheet. HINT: If dough becomes sticky, place in fridge for 10 minutes, also flour rolling pin and dough liberally.
    4. Bake for 12 to 15 minutes or until edges are golden. HINT: Watch smaller cookies closely as they may bake quicker.
    5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.

    Frosting
    1. Using an electric mixer, beat butter on HIGH for 1 minute, or until light and fluffy. Add frosting mix and powdered sugar and beat on LOW until combined. Add milk and beat on HIGH for 1 minute until creamy.
    2. Divide frosting into two bowls and add a very small amount of pink color powder to one bowl. Blend thoroughly until desired shade is achieved. Leave the other frosting white.
    3. Insert one piping bag into a tall glass and pull down over the edge of the glass to hold it open. Use a spatula to fill with pink frosting. Twist top of bag to secure and set aside. Repeat with other piping bag and white frosting.
    4. Cut small tips from each piping bag and squeeze pink frosting on four of the large cookies and white frosting on the other four. Spread smooth with a small spatula. Squeeze pink frosting on 8 of the little cookies, and white on the other eight. Smooth as before and press into place on larger cookie to create feet. Refer to box for inspiration.
    5. Pipe bunny tails and paw prints on each cookie, place on serving platter and enjoy.

    *High Altitude (over 3500 ft.): Add 3 TBSP. flour and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.
    Yield: 8 Bunny Tails Cookies

  • Cabin In the Woods Gingerbread Kit

    Cabin In the Woods Gingerbread Kit

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    You will need:

    For green frosting
    4 TBSP. room temperature butter
    1 cup powdered sugar
    1 TBSP. milk

    Prepare your icing
    1.Knead icing pouch for 1 minute to a soft, smooth consistency (Figure 1).
    2.Remove candies and pretzels from pouches and set aside for decorating. Carefully remove cookie pieces from packaging and lay out on a flat surface with rough sides of cookies facing up.
    3.To start the flow of icing, snip a corner of the icing pouch to a ¼-inch opening. Be careful not to cut the opening too large.

    Build your cabin
    1. Pipe a line of frosting in the channels of the cabin platform (Figure 2). Squeeze a thick line of icing on the back edge of the front cabin panel (Figure 3) and insert into the cabin platform. Set side walls into channel and press against icing strips on the front cabin panel (Figure 4). Finish cabin by icing back edge of back cabin panel, set in channel, and press against side walls. Allow to set 5 minutes before applying roof. HINT: If cookies crack during construction, use the icing to join broken pieces and let sit 10 minutes before continuing.
    2. Pipe a strip of icing along the top edges of the cabin and edge of each roof piece. Attach roof panels to cabin and press together, holding in place for 1 minute. Assemble chimney by breaking cookies at score line, add a dab of icing on rough side of cookie, and sandwich together. Pipe a line of icing on the bottom angle of the chimney and press gently on to the roof. Allow assembled cabin to set for at least 10 minutes before decorating.

    Make frosting
    1. Beat room temperature butter with mixer on HIGH until light and fluffy,
    about 1 minute.
    2. Add frosting mix and powdered sugar; beat on LOW until combined.
    3. Add milk and beat on HIGH until creamy. The frosting should remain somewhat stiff.
    4. Drape a piping bag over edges of a glass to make filling easier and use a spatula to fill with green frosting. Fill second piping bag in the same manner with remaining white icing from foil pouch. Cut a small tip off of each piping bag, twist top to close, and set aside.

    Decorate!
    Decorate your cabin with white icing, green frosting, pretzel pieces and candy beads. Refer to box for inspiration. Pine trees can be constructed by squeezing green frosting on top of mini pretzel logs, letting frosting set between applications to create height. Create a snowy woodpile near the side of the cabin with mini pretzel logs and icing. Secure marshmallow pieces to platform with a dollop of icing. The cabin platform may be decorated as well. HINT: The back of the box doubles as a wintery backdrop for your cabin! Allow cabin to dry completely before carefully moving.

    Yield: 1 Cabin in the Woods Gingerbread House

  • Casper® Halloween Chocolate Cupcake Kit

    Casper® Halloween Chocolate Cupcake Kit

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    You will need:

    Chocolate cake mix:
    3 TBSP. room temperature butter
    1/4 cup water
    1 egg
    8 baking liners

    Vanilla frosting mix:
    8 TBSP. butter
    2 cups powdered sugar
    2 TBSP. milk

    Directions
    For Cupcakes
    1. Prepare
    Adults Preheat oven to 375˚F. Line 8 muffin cups with baking liners (not included).
    Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.

    2. Mix
    Kids Combine cupcake mix, butter, water, and egg* in mixing bowl. Mix until well blended. Distribute batter evenly between muffin cups. Use a spatula to scrape all mix from bowl.
    3. Bake
    Adults Bake for 16 to 18 minutes or until toothpick inserted in center comes out clean.

    4. Cool
    Adults Remove cupcakes from oven and cool completely on cooling rack.
    Kids Assemble aprons by interlocking ends and sit one cupcake in each apron.

    5. Decorate
    Adults Beat room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar and beat on LOW just until combined. Add milk and beat on HIGH until creamy. Insert piping bag into a tall glass and pull down over the edge of the glass to hold it open. Use a spatula to fill with frosting. Twist top of bag to secure and cut a 1/2-inch tip off of the bag.
    Kids Squeeze gently to create ghostlike swirls and place a pick** in each cupcake. (See box for inspiration). Transfer Casper® Cupcakes to a serving platter and enjoy a friendly treat!

    High Altitude (over 3500 ft.): Add 3 TBSP. flour to mix, bake at 375˚F for 14 to 17 minutes. Makes 9 cupcakes.

    **Remove pick before eating.

    Yield: 8 Casper Halloween Cupcakes

  • Casper® Halloween Sugar Cookie Kit

    Casper® Halloween Sugar Cookie Kit

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    You will need:

    For cookies:
    4 TBSP. room temperature butter
    1 egg

    For frosting:
    8 TBSP. room temperature butter
    2 cups powdered sugar
    2 TBSP. milk

    1. Prepare
    Adults Preheat oven to 350°F. Lightly grease baking sheet with butter or cooking spray. Wash cutters in warm, soapy water and dry well.
    Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.

    2. Mix
    Kids Combine cookie mix, butter and egg*. Mix until well blended.
    On a lightly floured surface, roll cookie dough to 3/16-inch thick. Cut shapes with cutters, gathering and rerolling dough as necessary. Place 2 inches apart on prepared baking sheet. HINT: If dough becomes sticky, place in refrigerator for 10 minutes and flour rolling pin and dough liberally.

    3. Bake
    Adults Bake for 12 to 15 minutes or until edges are golden. Let cookies cool on baking sheet for 1 minute. Transfer to rack and allow to cool completely.

    4. Decorate
    Adults Use an electric mixer to beat room temperature butter on HIGH for one minute, or until light and fluffy. Add frosting mix and powdered sugar and beat until combined. Add milk and beat frosting on HIGH for 1 minute until creamy.
    Divide frosting into 3 bowls and add contents of 1 color powder pouch to each bowl. Beat until well blended and color is uniform. HINT: Clean beaters before blending each bowl. Insert a piping bag into a tall glass and drape over the edge of the glass to hold it open. Use a spatula to fill with 1 color of frosting. Twist top of bag to secure and repeat with remaining bowls. Cut a small tip off of each bag.
    Kids Squeeze a small dollop of frosting onto cookie and spread with a spatula or butter knife or use the piping bag to gently outline and form letters on each cookie. Add dots and stripes as desired. (Refer to box for inspiration.) Place Casper® Sugar Cookies on a serving platter and enjoy a friendly treat!

    * High Altitude (over 3500 ft): Add 3 TBSP. flour and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.

    Yield: 10 Casper Halloween Sugar Cookies

  • Chocolate Peppermint Cookie House Kit

    Chocolate Peppermint Cookie House Kit

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    Prepare your icing
    1. Knead icing pouch for 1 minute to a soft, smooth consistency (figure 1).
    2. Remove candies from pouches and set aside for decorating. Carefully remove cookie pieces from packaging and lay out on a flat surface with rough sides of cookies facing up.
    3. To start the flow of icing, snip the tip of the icing pouch to a ¼-inch opening. Be careful not to cut the opening too large.

    Build your house
    1. Pipe a line of icing in the channels of the house platform (figure 2). Squeeze a thick line of icing next to the edge of the front house panel (figure 3) and insert into the house platform. Set side walls into channel and press against icing strips on the front house panel (figure 4). Finish house by icing back edge of back house panel, set in channel, and press against side walls. Allow to set 5 minutes before applying roof. HINT: If cookies crack during construction, use the icing to join broken pieces and let sit 10 minutes before continuing.
    2. Pipe a strip of icing along the top edges of the house and edge of each roof piece. Attach roof panels to house and press together, holding in place for up to 1 minute. Allow assembled house to set for at least 10 minutes before decorating.

    Decorate your house
    Decorate house with icing and candies. (HINT: Squeeze some icing into a sandwich bag and snip a small corner for fine detailing.) The house platform may be decorated as well. Allow house to dry completely before carefully moving.

    Yield: 1 Chocolate Peppermint Holiday House

  • Day Of The Dead Cookie Kit

    Day Of The Dead Cookie Kit

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    You will need:

    For cookies: For royal icing:
    6 TBSP room temperature butter 1 cup powdered sugar
    1 egg 1 TBSP + 2 tsp. water
    1 TBSP water

    Prepare
    Adults: Preheat oven to 350°F. Lightly grease baking sheet with butter or cooking spray.
    Kids: Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.

    Mix
    Kids: Combine cookie mix, butter, egg, and water*. Mix until well blended.
    On a lightly floured surface, roll cookie dough to 3/16-inch thick. Cut 12 skull shapes with the skull cutter. Gather and reroll dough as necessary. Place 2 inches apart on prepared baking sheet.

    Bake
    Adults: Bake for 12-15 minutes or until edges are golden. Let cookies cool on baking sheet for 1 minute. Transfer to rack and allow to cool completely.

    Ice
    Kids: In a small mixing bowl, combine icing mix and water; stir until dissolved. Add powdered sugar and whisk with a fork until smooth.
    Adults: Spread icing over cooled cookies and allow to set for 30 minutes. Placing the cookies in the refrigerator will speed up the process.

    Decorate
    Adults: Place a bowl of water and paper towel next to each work area. Remove watercolor palettes and paintbrushes from pouches.
    Kids: Wet brush and tap to remove excess water. Place tip of brush into part of one color on edible watercolor palette and rub gently to activate color. Paint cookies as desired, rinsing brush between colors. Refer to box for inspiration. Cut tip off of the icing pen and embellish cookies with swirls, stars, and facial features. Place finished cookies on a platter and enjoy!

    * High Altitude (over 3500 ft): Add 1/3 cup flour to mix. Increase water to 1/4 cup. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.

    Yield: 12 Dia de los Muertos (Day of the Dead) Cookies
    12 oz sugar cookie mix
    1 oz royal icing mix (true)
    .68 oz black icing pen
    1 plastic skull cutter
    s/2 paint palettes
    2 paint brushes

  • Disney® Beauty & the Beast Gingerbread Cookie Castle Kit

    Disney® Beauty & the Beast Gingerbread Cookie Castle Kit

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    You will need:
    Rimmed baking sheet, optional, for easy cleanup

    **Adult supervision required. Read directions all the way through before beginning; iced pieces need time to dry before building castle.

    PREPARE
    Adults Carefully remove cookie pieces from packaging and lay out on flat surface with embossed sides of cookies facing up. Knead icing pouch for 30 seconds until smooth, cut 1/2 inch off one corner, and empty 2/3 into a small mixing bowl. NOTE: This will be used to decorate the castle; reserve the rest of the icing to use when building later. Add 1 tsp. water to the bowl and whisk well to thin icing just slightly. Stand piping bag in a glass and pull over edges to hold open. Transfer thinned icing into piping bag. Twist top to close and set aside. HINT: Use a rubber band to help hold the top of the piping bag closed.

    ICE & DECORATE
    Kids Empty sugar and candies into small bowls. Place a cookie on a rimmed baking sheet.
    Adults Cut a small tip off the piping bag. HINT: Start small, you can always make it larger.
    Kids Fill in embossed areas of the cookie by applying gentle pressure and piping a thin layer of icing onto cookie. Use tip of the piping bag to help push icing over areas as desired. Refer to box for inspiration. A toothpick may be helpful to push icing into small corners. HINT: Do not apply icing too thick. Thinly spread icing dries faster. Immediately sprinkle sugar as desired. Turn cookie upside down and gently tap over rimmed baking pan to remove any sugar that fell on an undecorated part of the cookie. Place candies onto wet icing. ADULT HINT: Kitchen scissors can be used to cut gumdrops if desired. Repeat to decorate remaining cookies.
    Adult Place decorated cookies in the refrigerator for 20 to 30 minutes to allow icing to set. Make sure all decorated cookies have dried firm to the touch before assembling the castle.

    BUILD
    Adults Using reserved pouched icing, squeeze icing into all 4 corners of the base. Pipe a thin line on the side edges of the front castle piece. Place it into the corresponding channel. HINT: The longest channel is for the paper piece. Insert a side cookie piece into position and gently press pieces together. Repeat with the last wall. Be mindful of the iced decorations on the castle pieces. Insert the paper backing piece into the back slot of the base and use dabs of icing as needed to adhere to the side walls.

    Kids Insert the character pieces into the slots in the paper stands and arrange them around the castle. Turn LED lights on and off by carefully flipping the light switch on the back panel.* Admire and enjoy!

    *Non-replaceable battery lasts at least 20 hours.

    Yield: 1 Beauty and the Beast Gingerbread Cookie Castle

  • Disney® Cinderella Gingerbread Castle Kit

    Disney® Cinderella Gingerbread Castle Kit

    Email These Directions

    Prepare your icing
    Adults: Knead icing pouch for 1 minute to a smooth consistency (figure 1). Remove candies from pouches and set aside for decorating. Carefully remove cookie pieces from packaging and lay out on a flat surface with rough sides of cookies facing up. Snip a corner of the icing pouch to a 1/4-inch opening.

    Build your castle
    Adults: Pipe a line of frosting in the channels of the castle platform (figure 2). Squeeze a thick line of icing next to the edge of the front castle panel (figure 3) and insert into the castle platform. Set side walls into channel (figure 4) and press against icing strips on the front panel. Finish castle by icing back edge of back castle panel, set in channel and press against side walls. Allow to set 5 minutes before applying roof. HINT: If cookies crack during construction, use the icing to join broken pieces and let sit 10 minutes before continuing. Apply a line of icing along the top edges of the castle. Gently attach roof cardboard piece and allow to set for 1 minute.
    Kids: Plan your designs while you wait.

    Decorate
    Kids: Carefully trace embossed designs on the cookie pieces. Add piped icing swirls and castle details as desired. HINT: Squeeze some icing into a sandwich bag and snip a small corner for fine detailing. Apply candies, steps, and clock piece using dabs of icing, pressing gently to adhere. The castle platform can be decorated as well! Insert the character pieces into the clear plastic bases and arrange them around the castle. Attach the towers to their interlocking bases. Allow castle to dry completely before moving. Enjoy!

    Yield: 1 Cinderella Gingerbread Castle

  • Disney® Frozen® Brownie Snowballs Kit

    Disney® Frozen® Brownie Snowballs Kit

    Email These Directions

    You will need:

    For Brownies:
    3 TBSP vegetable oil
    1 TBSP water
    1 egg

    1 tsp vegetable oil, for coating

    Directions:
    Adult Supervision Required

    1. Mix
    Adults: Preheat oven to 350°F. Grease and flour bottom of 8x8-inch baking pan.
    Kids: Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron. Stir brownie mix, oil, water and egg in medium bowl until well-blended. Spread in pan.
    Adults: Bake for 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Remove from oven and cool on wire rack until room temperature, approximately 45 minutes; place in refrigerator to speed up the process. Empty sanding sugar into a small bowl and set aside.

    2. Shape
    Adults: When brownies have cooled, cut into quarters and crumble by hand into a large mixing bowl. You can remove the crusts if you like.
    Kids: With clean hands, squeeze crumbs into a soft dough. Divide the dough into 8 equal pieces and gather into balls. Set on a plate and place in the freezer for 30 minutes to firm and make assembly easier.

    3. Make Snowballs:
    Adults: When freezer time is close to expiring, heat melting wafers in a microwave-safe bowl until melted, stirring every 30 seconds. Add vegetable oil and stir until smooth. Immediately remove brownie shapes from freezer.
    Kids: Working one at a time, use a spoon to roll brownies in melted wafers and remove to waxed paper-lined plate to firm. Immediately sprinkle with sanding sugar to add a snowy sparkle and place a character pick** on top. ADULT HINTS: Work quickly! Place brownie shapes back into freezer if they start to soften. Reheat melting wafers if they start to harden. Cut a small tip off of the icing pen.
    Kids: Once snowballs have firmed, and add black buttons to Olaf’s body using icing pen. Place Brownie Snowballs on a serving platter and enjoy!

    *Remove picks prior to consuming.

    Yield: 8 Frozen Olaf Brownie Snowballs

  • Disney® Frozen® Chocolate Cupcake Kit

    Disney® Frozen® Chocolate Cupcake Kit

    Email These Directions

    You will need:

    Chocolate cupcakes:
    3 TBSP butter
    ¼ cup water
    1 egg

    8 baking liners, not included

    Vanilla frosting:
    4 TBSP room temperature butter
    1 cup powdered sugar
    1 TBSP milk

    Directions

    1. Prepare
    Adults Preheat conventional oven to 350˚F.
    Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron. Line cupcake pan with 8 baking liners (not included).

    2. Mix
    Adults Heat butter in a microwave-safe bowl until melted. Allow to cool 3 minutes.
    Kids Combine cupcake mix, melted butter, water and egg* in mixing bowl. Beat only until well combined. Distribute cupcake batter evenly, using a spatula to scrape all mix from bowl.

    3. Bake
    Adults Bake for 16 to 18 minutes or until toothpick inserted into center comes out clean. NOTE: Cupcakes will bake flat purposely to ensure a level ice skating rink when decorated.

    4. Cool
    Adults Remove cupcakes from oven and cool completely on cooling rack.
    Kids Remove character picks from pouch. Empty sanding sugar into a small bowl.

    5. Decorate
    Kids Beat room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar and beat on LOW just until combined. Add milk and beat on high until creamy. Use a spatula or butter knife to spread frosting onto each cupcake to create as smooth an ice skating rink surface as possible, saving some frosting for the rink’s rim. ADULT HINT: Dip the knife into a glass of warm water, shake off excess water, and use it to help smooth the frosted cupcake’s surface.
    Adults Place a piping bag in a tall glass and fold bag over the edge of the glass to make filling easier. Use a spatula to fill with remaining frosting. Twist the end of the bag to close and cut a ¼-inch tip. Assemble aprons by interlocking ends and place one cupcake in each. Pipe a ridge of snow around each cupcake.
    Kids Sprinkle the snowy ridge with sanding sugar to create a glistening surface. Cut a small tip off of the icing pen and draw ice skating tracks onto the surface. Insert pick** into each cupcake. Place cupcakes on a serving platter and enjoy!

    **Remove pick prior to consumption.

    *High Altitude (over 3500 ft): Add 3 TBSP flour to mix, bake 375˚F for 14 to 17 minutes. Makes 9 cupcakes.

    Yield: 8 Frozen Cupcakes

  • Disney® Frozen® Cookies for Santa Kit

    Disney® Frozen® Cookies for Santa Kit

    Email These Directions

    Adult Supervision Required
    You will need:

    4 TBSP. room temperature butter
    1 egg

    Directions:

    Prepare
    ADULTS Preheat oven to 350°F. Lightly grease baking sheet. Wash cutter with warm, soapy water and dry thoroughly.
    KIDS Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.

    Mix
    ADULTS Combine cookie mix, butter and egg*. Mix by hand or with an electric mixer until well blended.
    KIDS On a lightly floured surface, roll cookie dough to 3/16-inch thick. Make shapes with cutter, gathering and rerolling dough as needed. HINT: If dough becomes sticky, place in fridge for 10 minutes, also flour rolling pin and dough liberally. Place 2 inches apart on prepared baking sheet. If desired, sprinkle with blue sanding sugar or make your own icing and decorate cookies with sanding sugar after cookies have cooled.

    Bake
    ADULTS Bake for 12 to 15 minutes or until edges are golden brown.

    Cool
    ADULTS Remove cookies from oven and let cool on baking sheet for 1 minute. Transfer to rack to cool completely.
    KIDS Decorate as desired, place on included Frozen plate, and enjoy!

    * High Altitude (over 3500 ft): Add 3 TBSP. flour and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.

    Yield 20 Snowflake Sugar Cookies

More directions...