This rustic salty cabin is the perfect weekend getaway for ski-bums and snowboarders alike. A true ski-in, ski-out property, this cozy gem was built in November 2016. It’s situated mid-mountain right on Peppermint Peak, home to some of Candy Land’s most sought after slopes. After a morning cutting fresh tracks, head inside to make hot cocoa in the newly renovated kitchen. Then, relax in front of one of 2 wood-fired stoves and watch the snow fall. In addition, you’ll be just minutes away from Gumdrop Pass and its world-class views of the Frosted Valley: head into town to explore the wares from inspiring local artists’ community (don’t miss the Frosted Flea market on Saturdays).
Prepare the House Patterns: Draw 2 (8- x 5½-inch) rectangles on parchment paper for roof, leaving at least 5 inches between pattern pieces. Draw 2 (5- x 4¼-inch) rectangles on parchment paper for sides, leaving at least 5 inches between pattern pieces. Draw 2 (7- x 4¾-inch) pentagons on parchment paper for ends, leaving at least 5 inches between pattern pieces and starting peak for roof 3 inches from bottom. Get the template.
Prepare the Icing: Place powdered sugar, meringue powder, and 3 tablespoons of the water in a medium bowl, and stir until smooth. Stir in up to 1 tablespoon water, 1 teaspoon at a time, until desired consistency is reached. (Icing should be firm but easy to squeeze through a small hole in the piping bag.) Transfer icing to a disposable piping bag; twist the large opening, and secure with a rubber band. Snip a small hole in the pointed end of the bag. Keep opening covered with a damp paper towel when not using to keep the icing from getting hard.
Prepare the House: For the roof, arrange graham cracker sheets on each roof pattern; carefully trim edges to fit. Pipe icing along edges of crackers, and press together to secure. Let dry completely, about 1 hour. Arrange cereal squares in rows on 1 side of each roof piece, securing each cereal square with a dab of icing. Let dry completely, about 1 hour. Decorate cereal squares with icing to resemble snow.
Arrange graham crackers on side pieces; carefully trim to fit. Pipe icing along cracker edges, and secure pieces together. Let dry completely, about 1 hour. Arrange miniature pretzel rods in vertical rows on 1 side piece, securing each pretzel rod with icing. On second side piece, arrange miniature pretzel rods vertically in center of side piece to create a “door,” securing with icing. Arrange remaining miniature pretzel rods horizontally around and above door, cutting to fit as necessary and securing with icing. Dry completely, about 1 hour.
Arrange graham crackers on each of 2 end pieces; carefully trim to fit. Pipe icing along edges of crackers, and press together to secure. Let dry completely, about 1 hour. Arrange pretzel rods in staggered horizontal rows, cutting pretzels to fit as necessary and securing with icing. Let dry completely, about 1 hour.
To assemble house, secure ends to sides with icing. (Use soup cans to help hold in place while icing dries.) Let dry completely, about 1 hour. Secure roof by liberally applying icing to peaked ends; press roof pieces in place. (Prop up roof pieces with cans and/or kitchen towels to hold in place.) Let dry completely, about 1 hour.
Secure 1 licorice piece to the back of each miniature pretzel twists, cutting licorice to fit and securing with icing. Using icing, secure 1 licorice “window” to house door; secure remaining windows to sides of house as desired. Let dry completely, about 1 hour.
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