Gingerbread train buffet

Step 1

Make the gingerbread: In a medium saucepan, combine the brown sugar, molasses, water, ginger, cinnamon, and cloves. Melt over medium heat until the sugar is dissolved, 1–2 minutes.

Step 2

Remove the pot from the heat and whisk in the butter until completely melted and the mixture is glossy. Let cool completely.

Step 3

Add the flour and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine for 30 seconds. Pour in the wet ingredients and mix until the dough comes together, about 2 minutes.

Step 4

Remove the dough from the bowl and wrap tightly in plastic wrap. Chill in the refrigerator for 20 minutes.

Step 5

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Step 6

Roll out the dough on a lightly floured surface to ⅛ inch thick. Cut out the shapes from the template. Transfer the shapes to the prepared baking sheets.

Step 7

Bake for 24-28 minutes, until the shapes are stiff to the touch. Let the shapes cool completely, about 45 minutes.

Step 8

While the gingerbread is cooling, make the royal icing: In the bowl of a stand mixer fitted with the paddle attachment, mix together the powdered sugar, meringue powder, and water. Mix on medium-low speed for 1 minute, until no lumps remain and mixture is shiny and glossy.

Step 9

Transfer ¼ of the icing to a piping bag fitted with a small round tip. This will be the icing to decorate the outside of the train.

Step 10

Add the brown food coloring to the remaining icing in the mixer and mix until homogenous in color.

Step 11

Using the brown icing, assemble the train pieces according to the template. Let dry for at least 2 hours.

Step 12

Once all 5 pieces of the train have dried, use the white icing to decorate the train as desired. Let the icing set until hardened.

Step 13

Gently slide decorated gingerbread pieces over the cars of the mechanical train and place on the track.

Step 14

Fill the cargo cars with the gum drops, peppermints, and truffles.

Step 15

Enjoy!