How to Make Horses for a Gingerbread House

A gingerbread house is complete when it is adorned with fluffy white snow, Christmas trees, and a horse and carriage. The horse is the most difficult creature to make. Many don't know where to start. Here are some easy ways to deck your carriage with a pair of stallions.

Instructions

Difficulty: Easy

Fondant Horses

1. Cover the work area and your hands with a small coating of corn starch. Keep a damp towel on stand by to cover fondant.
2. Work a piece of fondant the size of a horse's body, proportionate to your gingerbread house, in your hands. Soften up the fondant to make it more manageable. Shape the main cavity of the horse into a plump cylinder. Cover with a damp towel.
3. Roll 4 legs. Pull off 4 small balls of fondant and roll each between your fingers. Make one end of the "leg" much narrower than the other for the hoof. Insert an uncooked spaghetti noodle into the leg. Run it length wise to hold the weight of the body when assembled. Let a few centimeters poke out of the top thigh area for assembly into the main cavity. Set aside to air dry and harden.
4. Mold the horse's head. Cut off another ball of fondant working it into the shape of a horses head. Add eyes and other details with a toothpick. Add a piece of spaghetti into the neck for connection later.
5. Place the horse cavity, the head, and the four legs out on the table. Begin to insert the "connectors" into the cavity of the horse. Let dry out.
6. Let harden and then add finishing touches. Use a number 2 tip to pipe on the mane and tail. Pipe on a saddle and reins. Stand up the horse. Enjoy!

Chocolate Horses

7. Purchase a horse shaped candy mold. Choose a deep plastic mold. Measure the mold and determine whether it is to scale to the gingerbread house. Clean the mold in warm soapy water and let it air dry.
8. Melt your favorite chocolate in a double boiler or following the manufacturer's directions. Buy the chocolate from a baking store, food store or one of the larger craft stores.
9. Pour the melted chocolate into the mold and cool completely. Make both sides of the horse so they can be assembled later.
10. Melt and assemble the horse. Use a chef's torch to slightly melt the underside of each side of the horse. Place one horse back into the mold and the other on top of that horse. Put the mold in the freezer until the two pieces become one. Leave in for 7 minutes. Remove and you have a horse.

Tips & Warnings

• Use only a small portion at a time to avoid drying out. Cover the other fondant in a plastic zip lock bag or under a damp towel.
• Practice with different size spaghetti. Angel hair pasta may be better for smaller animals, while a thicker spaghetti is needed for larger animals.
• Add a generous portion of royal icing to the gingerbread house floor and then prop up the horse in this if he won't stand on his own.
• Use a brick of Ghirardelli chocolate to make chocolate molded horses.