DECORATE YOUR OWN SANRIO® ❤ SUGARFINA HOLIDAY SLEIGH WITH TESSA SAM OF SWEET BAKE SHOP. We teamed up with Tessa Sam of Sweet Bake Shop on a step-by-step guide to decorating a Sugarfina …
DECORATE YOUR OWN SANRIO® ❤ SUGARFINA HOLIDAY SLEIGH WITH TESSA SAM OF SWEET BAKE SHOP.
We teamed up with Tessa Sam of Sweet Bake Shop on a step-by-step guide to decorating a Sugarfina gingerbread sleigh filled with our favorite Sanrio® candies!
Start by baking the gingerbread pieces and making the icing—see our complete guide here. Once your sleigh is assembled, you’re ready to decorate!
WHAT YOU’LL NEED:
Small binder clips
Small, food-only paintbrush
Royal Icing (get the full scoop on how to make Tessa’s recipe here!)
Small, plain piping tips
Small pastry decorating bags
Blue & black gel food coloring
Edible silver paint
Sanrio® ❤Sugarfina treats for decorating
DECORATE THE SLEIGH
Step 1: Fit a small pastry bag with a small plain piping tip (I used a Wilton #2 tip) and spoon some of the royal icing into the bag, securing with a binder clip. Pipe a border around the perimeter of the “front” and “back” cookies. Next, pipe a border onto the two “side” cookies, making sure to leave space at the bottom for the sleigh’s runners.
Step 2: Turn the remaining blue royal icing in the mixer bowl into “Flood” consistency icing by adding more water and mixing on low speed until blended. Pour the icing into a squeeze bottle and carefully squeeze the icing onto the four cookies with borders, coaxing the icing right to the edges. Allow cookies to dry for 5-6 hours.
Step 3: Uncover the remaining bowl of white icing, add one drop of black gel food coloring and mix with a spoon until blended. Fit a small pastry bag with a small plain piping tip (I used an Ateco #5 tip) and spoon some of the royal icing into the bag, securing with a binder clip. Pipe runners onto each of the “side” cookies.
Step 4: Next, uncover the remaining small bowl of blue icing. Fit a small pastry bag with a small plain piping tip (I used a Wilton #1 tip), spoon some of the royal icing into the bag and secure with a binder clip. Pipe delicate line details on the sleigh cookies, on top of the half-dried blue icing.
Pipe a swirly icing design along the side of the sleigh and attach baubles or sprinkles. Place any icing you don’t use back into the bowl, cover with a damp tea towel and refrigerate.
Step 5: Set the cookies aside to dry completely for 6-8 hours.
Step 6: Once the cookies have dried completely, use a clean, food-only paintbrush to paint the runners with edible silver paint. Allow to dry for 30 minutes.
ASSEMBLE THE SLEIGH
Step 7: Finally, assemble the sleigh! Use the remaining blue royal icing to glue the cookie pieces together. Begin by placing the “bottom” on a baking sheet. Next, glue the “front” and the “back” pieces on top, as close to the edges as possible. Glue the “sides” on and gently press the sides inward to sandwich all of the pieces together.
Step 8: Allow the sleigh to dry for about 3-4 hours before filling with your favorite Sanrio® candies! Serve and enjoy!