Building Santa's sleigh with gingerbread, fondant, gum paste, pastillage, royal icing...

Santa's elves load the sleigh ready of the big night in this gingerbread creation. Everything you see is 100% edible. Gingerbread is the main component. Royal icing is the "adhesive". (both recipes below) Gum paste accents, elves and "gift wrap". The runners are made of pastillage. Pastillage is somewhat similar to fondant or gum paste, but hardens super strong. Fondant covers the board. Doors rotate on pieces of spaghetti set into holes drilled into doors and upper and lower framing.

Total time spent, not including design time, approximately 160 hours

Warren's Gingerbread recipe

4 1/2 C Flour
2 tsp Ginger
1 tsp Baking Soda, Salt & Cinnamon
1/2 tsp Cloves & Cardamom


I C Shortening
1 C Sugar
2 large Eggs
1 C Molasses

Combine flour, baking soda, salt & Spices in a separate bowl.
Mix shortening and sugar in a large bowl. Mix for a couple of minutes until completely combined. Add eggs and molasses and mix thoroughly.
Add flour mixture to the wet ingredients and stir/mix until a consistent texture. Should pull away from sides of a stand mixer. Hand kneading may be necessary.
Divide and store in airtight bags in fridge for minimum of 2 hours (maximum of one week)
Rolling & cutting
Allow dough to warm to room temperature. Roll out to 1/4 thickness and cut shapes/cookies
Bake at 325 degrees for approximately 17 minutes (edges should just begin to brown, centre not shiny) Allow to cool on cookie sheet for 15 minutes, then transfer to cooling rack.

Warren's Royal Icing recipe

4 C Icing Sugar
1/2 tsp Cream of Tartar (1 tsp of lemon juice as an alternative)
3 egg whites (large eggs)

Lightly beat egg whites. Add icing sugar and cream of tartar (or lemon juice). Beat on medium speed for 7 - 10 minutes. Icing will create droopy peaks on edges of bowl and mixer paddles.
Store in airtight container (freezer bag) in fridge. Allow to become room temperature before use.