This Gingerbread Christmas Wreath is a fun and easy way to add gingerbread to your Christmas festivities without the hair pulling of a traditional gingerbread house! We used pre-coloured Dr Oetker Ready to Roll Icing with a little royal icing to decorate. This project is super easy and a great kid-friendly activity for the school holidays.
2 x batch of your favourite gingerbread dough
Dr Oetker Ready to Roll Icing Green
Dr Oetker Ready to Roll Icing Red
Dr Oetker Ready to Roll Icing White
Dr Oetker Royal Icing
Red Gel Icing
Green Gel Icing
Dr Oetker Writing Icing Brights Red
Dr Oetker Writing Icing Brights Yellow
Dr Oetker Writing Icing Chocolate
Holly leaf cookie cutter
Gingerbread man cookie cutter
Snowflake cookie cutter
Bow cookie cutter
#2 Piping Tip
Make your gingerbread according to the recipe, and roll to about 2cm thick. Cut a circle about 10” or about 25cm in diameter (the size of a large dinner plate). Cut a circle from the centre of the wreath 5” or about 13cm in diameter (the size of a small bowl).
Roll out your remaining gingerbread and cut about 12 holly leaves, two snowflakes, two gingerbread men, and one bow. It’s good to cut a few extra just in case any break.
Bake according to your recipe and allow to cool completely.
When you’re ready to decorate, take 1 cup of Royal Icing and add 1 tbsp of water. Mix well, adding more water 1 tsp at a time until it reaches the consistency of thick peanut butter. If you drop a small amount on a flat surface it should hold its shape without spreading out. Dye your Royal Icing green using a few drops of green gel food colour.
Roll green Ready to Roll Icing to about 2mm thick. Use the same holly cookie cutter to cut holly shapes from the icing. Allow to sit for a minute to set slightly, this will stop the icing from stretching too much when you add to your biscuit. Add a little seedless jam to your gingerbread and smooth on the fondant, lining it up with the biscuit’s shape.
Use a piping bag fitted with a #2 piping tip to pipe around the outside of the holly shape, then add detail to the leaf. Leave to one side to set.
Repeat these steps using white Ready to Roll Icing and Royal Icing for the snowflakes.
For the Gingerbread Man, outline the gingerbread with white Royal Icing, and use Writing Icing Brights and Writing Icing Chocolate to add details.
For the bow, roll out red Ready to Roll Icing to about 2mm thick. Use a sharp knife to cut a strip of icing that’s twice the width of the gingerbread and the same height as the loop section. Pinch each end of the icing and fold into the centre of the strip, secure with a little water. Add a smaller strip of icing around the middle to create the loops for your bow. Use the bow cookie cutter to cut a bow shape from the red icing, cut off the loops from the shape. Use a little seedless jam to the gingerbread and smooth the fondant on to the biscuit. Add a little extra jam to “glue” your icing loops to the gingerbread and finish your 3D icing bow.
Use the instructions above to make some more royal icing. Use this icing as a “glue” to stick your gingerbread to your wreath. Finish your wreath by adding small balls of red Ready to Roll Icing to some of the holly shaped gingerbread for some bright berries.
Dr Oetker products are found in the baking aisle of most major supermarkets.