Working with one side of the log cabin at a time, pipe plenty of icing along all the top edges of the walls (where the roof will attach to). Once the chimney is set firmly on the roof, it’s time to finish the log cabin. Once chimney is firmly set, pipe plenty of icing around its edges and attach to one side of of the log cabin roof. Use small cans to help the sections stay together while icing is setting, about 1 hour. Meanwhile, assemble the chimney by piping icing along edges, then fixing together. Allow to set for about 2-3 hours or until icing is hard.
Do the same with the next adjoining wall until you have built the 4 walls of the cabin. Use cans or whatever you have in your pantry to secure the wall upright. Pipe plenty of icing around base edge and sides of the front wall, then fix to a chopping board or cake board ( image 6). Start with the cabin front, back and side walls. Think of the icing as glue or mortar (i.e. Spoon some icing into a medium piping bag fitted with a 5 mm star pipe to use for assembling the log cabin. Pipe icing around the edge of the door to make an outline and add a dot for a door handle ( image 5). Pipe small window outlines onto the cabin back wall and both side walls ( image 5). Cover remaining icing with plastic wrap and a damp tea towel (see Note). To decorate, spoon some icing into a small piping bag fitted with a 2 mm plain nozzle.
Gradually beat in icing sugar until you have a very stiff paste. Use an electric mixer to beat until foamy. To make the royal icing, place eggwhites into a medium mixing bowl. (Note: the chimney sections are not trimmed after baking.) Allow to cool completely on tray. (Note: the roof sections are not trimmed after baking.)īake the door and chimney sections for 6–7 minutes or until golden, then working quickly, remove from oven, place the paper door template on top of the cooked door and, using a small sharp serrated knife, trim around template. Remove the dough trimmings from edges.īake the roof pieces for 12-15 minutes or until golden. Now, remove the remaining dough pieces from the freezer (1 door, 2 roof sections and 4 chimney sections). Remove the cooked door section (you can eat this, too, as it is not needed for assembly). For the cabin front wall, place the paper door template in place and cut out a door ( image 4). Working quickly, and with one wall at a time, place the matching paper template onto the cooked gingerbread and, using a small sharp serrated knife, trim around template. Bake for 14–18 minutes or until lightly golden. Remove front, back and side walls from freezer. Freeze for 15 minutes or until dough is firm. Repeat process with the small disc of refrigerated dough to make 1 door and 4 chimney sections. Place on a baking tray and return to freezer for 15 minutes or until dough is firm. Place roof template onto dough and cut around using a sharp knife ( image 3). Do not peel away the dough trimmings at this stage. Remove from freezer and slide the dough with the paper onto a workbench. Transfer dough and paper to a tray and freeze for 15 minutes. Working in batches, roll the large refrigerated disc of dough between 2 sheets of baking paper to 5 mm thickness. Remove and gather all dough trimmings together, form into a small disc and refrigerate for 10 minutes. Refrigerate cabin side walls for 15 minutes. Place the template on top and using a sharp knife cut around the template. Continue rolling logs until you have formed 2 cabin side walls.
Using the template “wall” as a guide, arrange the dough logs onto a lined tray and press logs gently together. Refrigerate the cabin front and back walls for 15 minutes. Place the template on top of the walls and using a sharp knife cut around the template ( image 2). Repeat the process to make the cabin back wall. Continue rolling logs until you have formed the cabin front wall. Using the template “cabin front and back” as a guide, arrange the dough logs on a lined tray and press logs gently together. Working with one disc of freshly made dough at a time, and covering the remaining dough with a tea towel, take golf ball-sized pieces of dough and roll with the palms of your hands on your benchtop into sausage lengths, about 1 cm thick. To make the cabin front and back log walls
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