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I would bake on parchment paper; I've had it stick to the pan, even when it was well-greased. I think you need to let it cool completely; it is more fragile when it is still warm. Make sure you keep your Royal Icing covered with a damp cloth so it doesn't set before you use it.
I would bake on parchment paper; I've had it stick to the pan, even when it was well-greased. I think you need to let it cool completely; it is more fragile when it is still warm. Make sure you keep your Royal Icing covered with a damp cloth so it doesn't set before you use it.
Great advice! I also just found a website and if I eggwash the gingerbread before baking the royal icing will be set harder...have you heard that as well?
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