Make the gingerbread the day before the decorating fun begins!
Meringue powder can be found in craft and cake decorating supply stores.
Complete the landscape of your village with a gingerbread cookie tree. Use 5 small star-shaped cookie cutters in graduated sizes. Bake about 5 minutes. When cool, stack with icing in between and decorate.
Royal Icing dries out quickly, so keep it covered with plastic wrap and work with small portions. Place small portions in small resealable food-storage plastic bags, snip off a corner and squeeze the bag for easy decorating.
Don’t want to get out the mixer to make the icing? Make Quick Gingerbread Frosting instead. Beat 2 cups powdered sugar, 1/3 cup shortening, 2 tablespoons light corn syrup and 5 to 6 teaspoons milk with a spoon until frosting is smooth and spreadable.