Create A Treat Oreo Spooky Castle Cookie Kit (22.9 oz)

Cookie Kit, Spooky Castle Give and Go Prepared Foods Corp.,

Cookie Kit, Spooky Castle Give and Go Prepared Foods Corp.,

Cookie: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Ascorbic Acid Added as a Dough Conditioner, Thiamine Riboflavin, Enzyme, Folic Acid), Sugar, Vegetable Oil Shortening (Palm Oil Fractionated Palm Oil), Water, Invert Sugar, Cocoa Powder (Processed with Alkali), Leavening (Sodium Bicarbonate Ammonium Bicarbonate), Salt, Canola Oil, High Fructose Corn Syrup, Natural and Artificial Flavor, Soybean Lecithin (Emulsifier), Unsweetened Chocolate, Icings: Sugar, Water, Palm Oil, Cornstarch, High Fructose Corn Syrup Corn, Syrup, Modified Cornstarch, Salt, Acetylated Monoglycerides (Emulsifier), Natural and Artificial Flavor, Polysorbate 60, Titanium Dioxide (Color), Potassium Sorbate (Preservative), Citric Acid FD&C Yellow 6, FD&C Yellow 5, FD&C Blue 1, Oreo Cookie: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Canola Oil, Dextrose, Cocoa Powder (Processed with Alkali), High Fructose Corn Syrup, Leavening (Sodium Bicarbonate, Calcium Phosphate), Salt Soybean Lecithin (Emulsifier), Unsweetened Chocolate, Artificial Flavor, Halloween Quins: Icing Sugar (Sugar, Cornstarch), Canola Oil, Modified Corn Starch, Confectioner's Glaze, Sunflower Lecithin, FD&C Yellow 5, FD&C Yellow 6, FD&C Blue 1, FD&C Red 40, Polysorbate 60 Mini Beads: Dextrose, Corn Syrup, Calcium Stearate, Tapioca Dextrin, Titanium Dioxide (Color), Artificial Flavor, FD&C Red 3, FD&C Red 40, FD&C Yellow 5, FD&C Blue 1 Contains: Soybeans, Wheat, Corn, Eggs, Milk

Cookie: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Ascorbic Acid Added as a Dough Conditioner, Thiamine Riboflavin, Enzyme, Folic Acid), Sugar, Vegetable Oil Shortening (Palm Oil Fractionated Palm Oil), Water, Invert Sugar, Cocoa Powder (Processed with Alkali), Leavening (Sodium Bicarbonate Ammonium Bicarbonate), Salt, Canola Oil, High Fructose Corn Syrup, Natural and Artificial Flavor, Soybean Lecithin (Emulsifier), Unsweetened Chocolate, Icings: Sugar, Water, Palm Oil, Cornstarch, High Fructose Corn Syrup Corn, Syrup, Modified Cornstarch, Salt, Acetylated Monoglycerides (Emulsifier), Natural and Artificial Flavor, Polysorbate 60, Titanium Dioxide (Color), Potassium Sorbate (Preservative), Citric Acid FD&C Yellow 6, FD&C Yellow 5, FD&C Blue 1, Oreo Cookie: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Canola Oil, Dextrose, Cocoa Powder (Processed with Alkali), High Fructose Corn Syrup, Leavening (Sodium Bicarbonate, Calcium Phosphate), Salt Soybean Lecithin (Emulsifier), Unsweetened Chocolate, Artificial Flavor, Halloween Quins: Icing Sugar (Sugar, Cornstarch), Canola Oil, Modified Corn Starch, Confectioner's Glaze, Sunflower Lecithin, FD&C Yellow 5, FD&C Yellow 6, FD&C Blue 1, FD&C Red 40, Polysorbate 60 Mini Beads: Dextrose, Corn Syrup, Calcium Stearate, Tapioca Dextrin, Titanium Dioxide (Color), Artificial Flavor, FD&C Red 3, FD&C Red 40, FD&C Yellow 5, FD&C Blue 1 Contains: Soybeans, Wheat, Corn, Eggs, Milk

Usage of instructions:7 E-Z Steps: 1. Knead the icing pouch for 1-2 minutes bringing icing to room temperature and making it more adhesive. To start the flow of icing, remove the cap and snip 1/4 inch from the top of the tip. Be sure not to cut the opening too large. Your icing is now ready to use. 2. Separate Pieces: Separate individual panels by gently breaking along snap lines. 3. Icing writer preparation: Carefully cut the end of the waiter, as shown. 4. Decorate: Decorate the castle, tree and fountain with Oreo cookies icing and candy. Allow to dry. 5. Attach Stands: Pipe a zigzag of icing along the edge of stands D and E. Attach to the tree and fountain as shown. 6. Attach Stands: Pipe a zigzag of icing along the edge and bottom of remaining stands and attach to castle piece, as shown attach the two side towers to stands B and C with icing. 7. Attach Towers: Attach remaining towers to stand a with icing, as shown continue decorating as desired. - Directions: 7 E-Z Steps: 1. Knead the icing pouch for 1-2 minutes bringing icing to room temperature and making it more adhesive. To start the flow of icing, remove the cap and snip 1/4 inch from the top of the tip. Be sure not to cut the opening too large. Your icing is now ready to use. 2. Separate Pieces: Separate individual panels by gently breaking along snap lines. 3. Icing writer preparation: Carefully cut the end of the waiter, as shown. 4. Decorate: Decorate the castle, tree and fountain with Oreo cookies icing and candy. Allow to dry. 5. Attach Stands: Pipe a zigzag of icing along the edge of stands D and E. Attach to the tree and fountain as shown. 6. Attach Stands: Pipe a zigzag of icing along the edge and bottom of remaining stands and attach to castle piece, as shown attach the two side towers to stands B and C with icing. 7. Attach Towers: Attach remaining towers to stand a with icing, as shown continue decorating as desired.

Usage of instructions:7 E-Z Steps: 1. Knead the icing pouch for 1-2 minutes bringing icing to room temperature and making it more adhesive. To start the flow of icing, remove the cap and snip 1/4 inch from the top of the tip. Be sure not to cut the opening too large. Your icing is now ready to use. 2. Separate Pieces: Separate individual panels by gently breaking along snap lines. 3. Icing writer preparation: Carefully cut the end of the waiter, as shown. 4. Decorate: Decorate the castle, tree and fountain with Oreo cookies icing and candy. Allow to dry. 5. Attach Stands: Pipe a zigzag of icing along the edge of stands D and E. Attach to the tree and fountain as shown. 6. Attach Stands: Pipe a zigzag of icing along the edge and bottom of remaining stands and attach to castle piece, as shown attach the two side towers to stands B and C with icing. 7. Attach Towers: Attach remaining towers to stand a with icing, as shown continue decorating as desired. - Directions: 7 E-Z Steps: 1. Knead the icing pouch for 1-2 minutes bringing icing to room temperature and making it more adhesive. To start the flow of icing, remove the cap and snip 1/4 inch from the top of the tip. Be sure not to cut the opening too large. Your icing is now ready to use. 2. Separate Pieces: Separate individual panels by gently breaking along snap lines. 3. Icing writer preparation: Carefully cut the end of the waiter, as shown. 4. Decorate: Decorate the castle, tree and fountain with Oreo cookies icing and candy. Allow to dry. 5. Attach Stands: Pipe a zigzag of icing along the edge of stands D and E. Attach to the tree and fountain as shown. 6. Attach Stands: Pipe a zigzag of icing along the edge and bottom of remaining stands and attach to castle piece, as shown attach the two side towers to stands B and C with icing. 7. Attach Towers: Attach remaining towers to stand a with icing, as shown continue decorating as desired.