concentrated and makes deep, bright colors. You can find gel food coloring in most grocery stores, but the gels at craft and cake decorating stores come in many more colors and are even more concentrated. When tinting your icing, use a craft stick or toothpick to add just a tiny bit of gel to the icing. A little bit goes a very long way. You can always keep adding more, but you canât add less! The easiest way to use the icing to decorate your house is to spoon some of it into a quart-size ziplock bag. Squeeze the air out of the top, then seal the bag. Double-check and make sure it is completely sealed or else the icing will come out the top when you squeeze the bag. Cut off a bottom corner of the bag and squeeze the bag to push the icing through the hole. The smaller the hole, the thinner the line when youâre piping the icing. Youâll usually want a thinner line when decorating, but you can use a thicker line when âgluingâ the house together. Any icing that is left in the bowl needs to be covered with plastic wrap so that the plastic wrap is touching the surface of the icing. Icing that is exposed to air will turn hard quickly and you wonât be able to use it. You can store royal icing in the fridge for a few days. Candy, Candy, Candy! The projects in this book have suggestions of what candy to use so that your house looks the same as the one in the photo. But if you have an idea for a different color or shape of candy for the house youâre making, go for it! The best part of making gingerbread houses is using your imagination and playing with different candies to come up with a cool design thatâs all your own. You can use any candy you want, with one exception: taffy. After taffy is unwrapped, it will eventually âmeltâ and run down the sides of your house. Trust meâit doesnât look good! Now that you know some tips and tricks and important information, go have some fun, be creative, and build some really cool no-bake gingerbread houses.
Demo version limitation
Metric Conversion Chart Volume Measurements Weight Measurements Temperature Conversion U.S. Metric U.S. Metric U.S. Metric 1 teaspoon 5 ml 1/2 ounce 15 g 250 120 1 tablespoon 15 ml 1 ounce 30 g 300 150 1/4 cup 60 ml 3 ounces 90 g 325 160 1/3 cup 75 ml 4 ounces 115 g 350 180 1/2 cup 125 ml 8 ounces 225 g 375 190 2/3 cup 150 ml 12 ounces 350 g 400 200 3/4 cup 175 ml 1 pound 450 g 425 220 1 cup 250 ml 2-1/4 pounds 1 kg 450 230