DIY Christmas & Holiday Edible Decor | Gingerbread Scenery for your Kitchen

In this video I will show you step by step how I made my DIY holiday gingerbread display. I will bake the gingerbread pieces, decorate and assemble them into adorable festive displays. There is a Rudolph reindeer forest scene in a cake stand and a Christmas frosty the snowman house scene in a jar. These DIY holiday decorations are perfect for those of you who want to decorate for Christmas, but don't have space to store holiday decorations. As a New Yorker, I need Christmas decorations that can be transformed into other seasonal decor. Also, it looks super cute as decoration in the kitchen! Hope you love it as much as I do!

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Everything I use to film:

While I am on the go, I film with my iPhone 11 Pro Max on the Dji Mobile Osmo 3. This allows me to get super smooth shots. I combine that with the either the Saramonic lavalier mic or Rhode mic and use a mount to attach it to the gimbal.

Dji phone gimbal:
https://amzn.to/3OIQe3s
Microphone mount for gimbal:
https://amzn.to/3V74FAy
Lavalier Mic:
https://amzn.to/3VzFGpz
Rhode Compact Mic:
https://amzn.to/3gKmp5L

When I film at my apartment, I use my iPhone Pro Max as the main camera and my Canon 6D with the 24-105 f/4 lens for B-roll and photos. For the overhead shots, I use an overhead camera rig to mount my Canon 6D and connect a camera monitor so I can view the shot. And when my camera is set up on the ground, I use a quick release tripod. For lighting, I use the Neewer ring light and for audio, the Saramonic lavalier mic or Rhode mic (Linked Above).

Canon 6D:
https://amzn.to/3Vausbf
Overhead Camera rig:
https://amzn.to/3OGI37F
Camera Monitor:
https://amzn.to/3XDGjA0
Tripod:
https://amzn.to/3AM4OBa
Ring Light:
https://amzn.to/3GLumT3

To edit, I use DaVinci Resolve on my MSI GS 66 Stealth Gaming Computer. To store all of my footage, I use the SanDisk 1TB SSD Card.

SSD cards:
https://amzn.to/3VdfSiY

PS: some links in the descriptions of my videos may be affiliate links which means I receive a small commission on sales. It is totally free for you and it's just one more way to support me and my channel!
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Royal Icing Recipe:

3 pasteurized egg whites
3 cups (345 grams) powdered sugar (aka confectioners sugar)
1 tsp flavoring (optional. My favorite to add is almond or vanilla extract)

Whisk the egg whites until foamy and then add your optional flavoring. Add in one cup of powdered sugar at a time until it is smooth.

*For Flood Consistency Royal Icing (Used to fill larger areas with smooth icing)
Add a tsp of water at a time until the mixture thins out to the right consistency. If you drop some icing into the bowl, it should fully smooth out in 15-20 seconds. (You can see me demonstrate this at 4:05)

For Stiff Consistency Royal Icing (Used for piping details and holding the gingerbread pieces together)
Add a half cup of powdered sugar at a time until the mixture is thick but still able to be piped with a piping bag

There is no exact recipe for Flood and Stiff Royal Icing because it depends greatly on the amount of water to give it the right consistency. Getting the consistencies right for royal icing might take a few tries but at the end of the day it is a pretty fool proof recipe. That is because you can always add a little water or a little powdered sugar to get it just right.

If you have any questions don't hesitate to ask :)

If you don't want to use egg whites in your icing, you can also substitute it for meringue powder. You can find a good recipe here:
https://sallysbakingaddiction.com/roy...

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