NEEDED:
The is pan used #2105-9421 is no longer available. Wilton discontinued
it.
(Other Christmas pages HERE)
Carefully press dough into Santa pan, starting at the top and working down to try to eliminate air bubbles. Bake for 17 to 20 minutes or until edges begin to pull away from the pan. Turn out onto a rack to cool. Repeat procedure to make another Santa face for bottom of box.
For sides of box: Roll gingerbread out into 2 in. wide strips. Gently press strips around inside of greased oval pan. Smooth seams when adding a new strip. Bake sides 10 to 13 minutes.
PHOTO 1 - Bottom of box
ASSEMBLE BOX AND DECORATE: For bottom half of box, place face side down and attach sides with royal icing. Ice sides smooth and pat with red sugar.
PHOTO 2 - Lid for box
FOR LID: Ice Santa's cap, then pat
with red sugar. With tip 4, pipe eyes, brows and nose, outline cuff of
cap, pompon, lashes and beard, candies and print "cookies." Edge base of
box with 8 bead border. See Photos
HINT: To fill with a festive favorite,
use our Spritz Cookie Press. It includes a delicious recipe and let you
squeeze out a variety of holiday shapes.
From the book by Wilton: "Wilton
Holiday!" Page 32 ...
NOTE: The GB will be darker in color
using Brier Rabbit Molasses
And of course, the recipe this box
is made of is also wonderful for Gingerbread houses as well.
Go here for (Joyce
Gingerbrread recipe) on this page.