Gingerbread Boy Ice Cream Toppers
By Wilton
ITEM # 3553869P90
Print Description
Crafting Time
1-2 Hours
Skill Level
Beginner
DESCRIPTION +

SUPPLIES & TOOLS:

  • Wilton® food-crafting supplies
    • Candy Melts® Candy: Light Cocoa (6 oz. makes 12 to 14 treats), White (1/2 oz. makes 12 to 14 treats)
    • 12" Disposable Decorating Bags
    • Presents and Mini Gingerbread Man Pretzel and Candy Molds
    • Parchment Paper
    • Cookie Sheet
    • Colored Lollipop Sticks: Red, Green
    • Decorating Tip: 21
    • Christmas Nonpareils
  • Food-safe scissors
  • Knife
  • Spice drops (green used)
  • Whipped topping
  • Fudge ice cream topping
  • Favorite ice cream sundaes

DIRECTIONS:

1. Make gingerbread boy. Melt light cocoa Candy Melts candy in disposable decorating bag according to package directions. Cut small point off of tip. Fill gingerbread boy molds. Allow to cool in refrigerator, about 10 to 15 minutes. Unmold by gently flexing mold according to package directions.
2. Decorate facial features. Melt white Candy Melts candy in disposable decorating bag according to package directions. Use to pipe dot facial features and buttons. Reserve remaining melted white candy.
3. Make hats. Cut off 1/4" of green spice drops from bottom, and cut in half vertically. Shape into cones. Use melted white candy to attach to top gingerbread boys, to pipe zigzags at base of hats and to pipe a dot at top of hats. Place on parchment paper-covered cookie sheet. Allow to cool in refrigerator, about 3 to 5 minutes.
4. Assemble candy stick. Use melted light cocoa candy to attach lollipop sticks to back of gingerbread boys. Place on parchment paper-covered cookie sheet. Allow to cool in refrigerator, about 3 to 5 minutes.
5. Decorate sundae. Use tip 21, cut disposable decorating bag and whipped topping to pipe swirl on fudge-topped ice cream. Sprinkle with nonpareils. Insert lollipop sticks into ice cream.

SHIPPING & RETURNS +

SHIPPING

Standard Delivery

You can usually expect delivery within 6-10 business days from your order date (business days are Monday-Friday, excluding Holidays).  You’ll receive an email with tracking information when your order is shipped.   Please allow up to 5 business days to receive your tracking information.  

Some items sent directly from our suppliers may take longer, and will ship separate from the remainder of your order. 

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Expedited Delivery

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HASSLE-FREE RETURNS

Creativity shouldn’t be complicated, so you can return items for FREE any time to our stores for a hassle-free refund with a smile. Personalized Fabric and Custom Headboards purchased online cannot be returned. You can also return online items by mail.  See Full Return Policy for Details> 

REVIEWS +

SUPPLIES & TOOLS:

  • Wilton® food-crafting supplies
    • Candy Melts® Candy: Light Cocoa (6 oz. makes 12 to 14 treats), White (1/2 oz. makes 12 to 14 treats)
    • 12" Disposable Decorating Bags
    • Presents and Mini Gingerbread Man Pretzel and Candy Molds
    • Parchment Paper
    • Cookie Sheet
    • Colored Lollipop Sticks: Red, Green
    • Decorating Tip: 21
    • Christmas Nonpareils
  • Food-safe scissors
  • Knife
  • Spice drops (green used)
  • Whipped topping
  • Fudge ice cream topping
  • Favorite ice cream sundaes

DIRECTIONS:

1. Make gingerbread boy. Melt light cocoa Candy Melts candy in disposable decorating bag according to package directions. Cut small point off of tip. Fill gingerbread boy molds. Allow to cool in refrigerator, about 10 to 15 minutes. Unmold by gently flexing mold according to package directions.
2. Decorate facial features. Melt white Candy Melts candy in disposable decorating bag according to package directions. Use to pipe dot facial features and buttons. Reserve remaining melted white candy.
3. Make hats. Cut off 1/4" of green spice drops from bottom, and cut in half vertically. Shape into cones. Use melted white candy to attach to top gingerbread boys, to pipe zigzags at base of hats and to pipe a dot at top of hats. Place on parchment paper-covered cookie sheet. Allow to cool in refrigerator, about 3 to 5 minutes.
4. Assemble candy stick. Use melted light cocoa candy to attach lollipop sticks to back of gingerbread boys. Place on parchment paper-covered cookie sheet. Allow to cool in refrigerator, about 3 to 5 minutes.
5. Decorate sundae. Use tip 21, cut disposable decorating bag and whipped topping to pipe swirl on fudge-topped ice cream. Sprinkle with nonpareils. Insert lollipop sticks into ice cream.