Net Wt: 21.5 oz (1lb 5.5oz) 610g
Serving Size: 1/20th of package Serving Size Grams: 30g Servings Per Container: about 20 MIX PREPARED Calories: 120 120 Calories From Fat: 30 30 Total Fat: 3.5g 3.5g Total Fat (%): 5% 5% Saturated Fat: 1g 1g Saturated Fat (%): 5% 5% Cholesterol: 0mg 0mg Cholesterol (%): 0% 0% Sodium: 70mg 70mg Sodium (%): 3% 3% Total Carbohydrate: 22g 22g Total Carbohydrate (%): 7% 7% Sugars: 14g 14g Dietary Fiber: 0g 0g Dietary Fiber (%): 0% 0% Protein: 1g 1g Vitamin A (%): 0% 0% Vitamin C (%): 0% 0% Calcium (%): 0% 0% Iron (%): 2% 2%INGREDIENTS:
Cookies: Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid, Amylase), Sugar, Vegetable Shortening (Canola Oil, Modified Palm and Palm Kernel Oils), Corn Syrup, Baking Soda (Leavening), Salt, Natural Flavor, Red 3.
Nonpareils: Confectioners’ Sugar (Sugar, Corn Starch), Water, Vegetable Shortening (Hydrogenated Soybean and/or Cottonseed Oil), Corn Syrup, Food Starch-Modified (Corn), Salt, Mono and Diglycerides, Titanium Dioxide Color, Artificial Flavor, Citric Acid, Polysorbate 60, Potassium Sorbate (Preservative).
Candy Flowers: Dextrose, Corn Starch, Sugar, Titanium Dioxide Color, Shellac, Red 40, Yellow 5, Artificial Flavor, Gum Arabic, Blue 1, Carnauba Wax.
Candy Hearts: Dextrose, Corn Starch, Dextrin, Magnesium Stearate, Red 3, Artificial Flavor, Gum Arabic, Shellac, Blue 1, Titanium Dioxide Color, Carnauba Wax.CONTAINS:
Adult supervision required. Read all directions and decorating tips before proceeding.
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 plastic base (figure 2). Squeeze a thick line of icing next to the edge of the front castle panel (figure 3) and insert into the plastic base. 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.
Kids: Drape the piping bag over edges of a glass to make filling easier and squeeze remaining white icing into piping bag. Cut a small tip off of the bag, twist the top to close, and gently squeeze frosting to the tip. Carefully trace embossed designs on the cookie pieces. Add piped icing swirls and castle details as desired. Apply candies using dabs of icing, pressing gently to adhere. The plastic base can be decorated as well! Insert the turret pieces into their tabs and place on the roof. Stand princess characters in the included plastic holders and place in position around the castle.
Adults: Allow castle to dry completely for 30 minutes before carefully moving. Admire and enjoy!
Yield: 1 Princess Sugar Cookie Castle