Gingerbread cookies for cake decoration

We prepare the necessary ingredients.

Place honey, spices, and sugar in a saucepan. Stir the ingredients gently.

Place the saucepan over medium or high heat.

While stirring, bring the spice mixture to a boil, and then cook it for another 1-2 minutes, until the sugar is completely dissolved.

Remove the saucepan from the heat. Add the baking soda and stir the spice mixture thoroughly. It will expand considerably and lighten in color.

Add butter.

Mix the mixture until smooth.

Pour the custard mixture into a deep glass container and let it cool to 50-60 degrees Celsius. Then add the egg and mix thoroughly.

Add the sifted flour in several stages.

Knead a soft, elastic dough.

Wrap the gingerbread dough in cling film and put it in the refrigerator for 2 hours.

Roll out the chilled dough to a thickness of 4 mm and cut out the desired shapes from it.

Bake the products at 180 degrees for 7-10 minutes.

The finished gingerbread should cool well.

Prepare the glaze. Lightly beat the egg whites.

Add powdered sugar and citric acid in small portions and continue stirring until the glaze becomes snow-white, shiny and moderately thick.

Cover the cooled gingerbread cookies with icing.

Leave the products for 20-30 minutes to allow the glaze to set.

Meanwhile, let's get busy preparing the pictures. Roll out the fondant and use decorative gel or vodka to glue the wafer pictures to it.

Cover the items with a paper towel or napkins and roll them with a rolling pin so that the pictures stick evenly.

Carefully cut out the figures.

Insert wooden skewers into the gingerbread cookies.

Once the glaze has set, we attach the pictures to the items using decorative gel.