Making edible hats out of gingerbread | Christmas 2021

This year I thought I'd make my Christmas gingerbread as wearable & edible hats. There are millinery techniques used in this video I promise! I'll be making a top hat and modifying a brim block to get the rolled up turned brim edges. I'll also be making a kokoshnik (Traditional Russian Headwear) out of biscuits. One hat in this video does not go to plan. → Follow me ← Instagram: @byilonamillinery Website: https://www.byilona.co.uk → Ingredients Gingerbread ← Butter – 330g (or 260g vegetable shortening) Dark Brown Sugar – 330g Dark Malt 150g + water 40g (or glucose syrup for gluten free version - 190g) Treacle (or molasses) – 190g Milk – 70g (or water for dairy free) Plain Flour – 930g (or GF bread flour) Cinnamon – 4tsp Ginger – 4tsp Allspice – 1/2tsp Bake at 160 C Fan for 15 minutes + 5 minutes → Ingredients Isomalt Sugar Glass← Water – 33g Sugar – 56g Glucose syrup – 18g Cream of tartar – pinch A few drops of blue colouring (to combat the yellowing) → Ingredients Royal Cement Icing← 1 egg white (or 30g aquafaba aka bean water for DF version) Glucose syrup - 1/2tsp Icing sugar - 60g Coco powder – 20g (for colouring brown) (Replace with icing sugar for white icing) → Time Stamps ← 00:00 - Introduction 00:25 - Mixing the gingerbread ingredients in a stand mixer 05:41 - Mixing the gingerbread ingredients by hand 08:40 - Baking 10:30 - Preparing for the isomalt sugar glass windows 11:38 - Cooling gingerbread on a hat block 14:37 - Top hat pattern making 17:01 - Brim bloc