Net Wt: 27oz (1lb 11oz) 765g
Serving Size: 1/32 of package Serving Size Grams: 24g Servings Per Container: about 32 MIX PREPARED Calories: 100 130 Calories From Fat: 25 35 Total Fat: 2.5g 4g Total Fat (%): 4% 6% Saturated Fat: 1g 2g Saturated Fat (%): 5% 10% Cholesterol: 0mg <5mg Cholesterol (%): 0% 1% Sodium: 75mg 75mg Sodium (%): 3% 3% Total Carbohydrate: 19g 22g Total Carbohydrate (%): 6% 7% Sugars: 10g 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 Oil Shortening (Palm and Modified Palm Oil), Molasses, Spices (Cinnamon, Ginger), Baking Soda (Leavening), Salt.
Ready-to-Use Icing: 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).
Gumdrops: Corn Syrup, Sugar, Food Starch-Modified (Corn), Artificial and Natural Flavors, Citric Acid, Yellow 5, Yellow 6, Red 40, Blue 1.
Nonpareils: Dextrose, Corn Starch, Sugar, Dextrin, Shellac, Gum Arabic, Yellow 5, Red 40, Titanium Dioxide Color, Red 3, Yellow 6, Carnauba Wax, Blue 1.
Frosting Mix: Confectioners’ Sugar (Sugar, Corn Starch), Natural And Artificial Flavors.
Holly Berry Candies: Dextrose, Corn Starch, Dextrin, Sugar, Magnesium Stearate, Shellac, Artificial Flavor, Gum Arabic, Red 40, Blue 1, Red 3, Yellow 5, Titanium Dioxide Color, Carnauba Wax, Yellow 6.CONTAINS:
YOU WILL NEED
For vanilla frosting:
4 TBSP. room temperature butter
1 cup powdered sugar
1 TBSP. milk
(Adult Supervision Required)
Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron. Remove candies from pouches and set aside for decorating.
Adults: Knead icing pouch for 1 minute to a soft, smooth consistency. Carefully remove cookie pieces from packaging and lay out on a flat surface with smooth sides of cookies facing up. Snip the corner of the icing pouch to a ¼-inch opening. Be careful not to cut the opening too large.
Adults: Pipe a line of icing in the channels of the skyscraper base. Squeeze a thick line of icing next to and along the tall edges of the front skyscraper panel and insert into the base (Figure 1). Set side walls into channel and press against icing strips on the front piece (Figure 2). Finish skyscraper by piping lines along the back edges of the last skyscraper piece, set in channel, and press against side walls (Figure 3). Allow assembled skyscraper to set for at least 10 minutes before decorating.
Adults: While the skyscraper sets, make the frosting by beating room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar; beat on LOW until combined. Add milk and beat on HIGH until creamy. Stand the piping bag in a tall glass and pull down over edges to hold open. Use a spatula to transfer frosting to piping bag. Twist top to close and cut a small tip. HINT: A small tip works best for fine details. You can always cut it larger if you need. A rubber band will help the piping bag stay closed.
Kids: Decorate skyscraper with frosting and candies. Gumdrops can be cut into shapes using kitchen scissors. The watchtower base may be decorated as well. Refer to box for inspiration. Attach the roof piece by squeezing dabs of frosting on each of the four corners of the roof piece and pressing gently into position on top of the skyscraper. Attach Spider-Man paper piece to building using a dab of frosting. Insert character paper pieces into their paper stands and place around skyscraper as desired. Allow Spider-Man Holiday Gingerbread Skyscraper to dry completely before carefully moving, if necessary. Admire and enjoy!
Yield: 1 Spider-Man Holiday Gingerbread Skyscraper