gingerbread was our second main project in confisserie. i kind of didn’t want to construct anything after pastillage, so i decided to make a rabbit sleigh. actually i had one other idea, the trojan rabbit, but i didn’t think chef brown would go for that. anyway, i’m glad i went with the sleigh since it’s more christmas-y. so first i had to get the shape with some input from chef brown. looks good!
then i made the sleigh body out of special strong but bendable cardboard and lots of masking tape.
then cover the sleigh with gingerbread! yes, cardboard is not edible, but i wasn’t entering mine in the food show and it would have been really hard to make it without the cardboard, so oh well. then some egg wash and bake. the egg wash kind of had a cool effect, almost like old looking wood.
then cover the interior and bake as well. also fill in some of the edges with gingerbread and then sand down for a nice smooth edge.
more egg wash and bake to desired color. i think this was some egg yolks and sugar to get it a little more brown.
then i cut and baked the feet, then sanded down and egg washed. egg wash had a little black food coloring to give it a darker color.
gingerbread rabbits! had some issues, but overall they came out pretty good. only one is standing because it’s hard to get them standing… the other ones are resting.
after baking them, egg wash lightly and toss in granulated sugar. some ears got a little burnt but kind of cute actually. also, make scarves!!! those are made of marzipan and fondant.
the sleigh needed a little simple decoration around the sides as well as royal icing snowflakes. those were really hard to make. hardest part of this project.
santa bunny and his little helper with his marzipan and fondant presents and CARROT!
here’s the completed piece. bunnies!!!
after we finished all these, they were donated to local hospitals, so that’s nice. merry christmas!