Sugar Cube Igloo Kit

Directions

Draw 4 1/2 inch (11 cm) circle in centre of cardboard. Cover cardboard with plastic wrap.

Royal Icing: Beat icing sugar, water and meringue powder in large bowl for about 1 minute until stiff peaks form. Spoon into 2 resealable freezer bags with tiny piece snipped off corner, or into 2 paper cones (page 27). Set 1 bag aside until needed.

Pipe icing on plastic wrap along inside edge of circle. Press sugar cubes on top of icing about 1/8 inch (3 mm) apart. Leave space for door 2 cubes wide. Using icing, secure 2 cubes to plastic wrap outside circle on one side of the door. Repeat with 2 more cubes on the other side. Pipe icing into spaces between cubes.

Pipe icing on top of first layer of cubes. Stagger second row of cubes slightly inward on top of first row. Repeat, staggering cubes slightly inward for a third row. Fill all spaces between cubes with icing. Repeat, forming a fourth row, closing in top of door. Add 2 more rows of cubes to enclose top of igloo (see picture). Fill in all spaces with icing. Let stand until set.

Penguins: Secure small gumdrop with icing to top of large gumdrop to form head. Cut jelly beans in half lengthwise. Secure 2 jelly bean halves, cut-sides down, with icing to bottom of large gumdrop to make feet. Let stand until set.

Cut 2 jelly bean halves crosswise, for a total of 4 pieces. Secure 1 piece with icing to small gumdrop to form beak. Set remaining pieces aside for making more penguins. Cut each licorice nib lengthwise into 5 pieces. Use pieces to make 2 wings, a tail and eyes. Attach with icing (see picture below). Tie 1 licorice string half around penguin's neck to make a scarf. Repeat 3 times, for a total of 4 penguins.

Note: Meringue powder can be purchased at specialty kitchen stores or wherever cake decorating supplies are sold.

Reprinted from Christmas Gifts from the Kitchen © Company's Coming Publishing Limited
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