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Easiest-ever gingercake house
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Gingerbread house cake - a fun twist on a classic treat, simplified for easy baking!
Ingredients:
  • 375g butter, chopped
  • 335.00 gm golden syrup
  • 215.00 gm caster sugar
  • 2.50 gm bicarbonate of soda
  • 4 eggs, lightly beaten
  • 875.00 ml plain flour
  • 75.00 gm self-raising flour
  • 15.00 gm ground ginger
  • 5.00 gm mixed spice
  • 375g butter, softened
  • 675.00 gm icing sugar mixture
  • 64.38 gm milk
  • 4.40 gm vanilla extract
  • White icing colouring (optional, see notes)
  • 2 large white marshmallows
  • 80 white chocolate melts (see notes)
  • 90 small chocolate buttons
  • 5 candy canes
  • 100g block white chocolate
  • 1 red sour strap
  • 1 large mint
  • 2 sour straws
  • Silver cachous, to decorate
  • Red soft sugar pearls (see notes), to decorate
  • Icing sugar mixture, for dusting
Instructions:
  • Preheat your oven to 160C/140C fan-forced. Grease two 7cm-deep, 22cm square cake pans, then line the bases and sides with baking paper, making sure to extend the paper 5cm above the edges of the pans all around.
  • In a large saucepan over medium heat, combine butter, golden syrup, sugar, and 1 cup of cold water. Cook for 4 to 5 minutes, stirring occasionally until the butter melts. Remove from heat, then stir in the bicarbonate of soda. Let it cool for 20 minutes before proceeding.
  • Combine egg with butter, whisk until smooth. Sift flours, ginger, and mixed spice over the mixture, whisk until combined. Divide the mixture between prepared pans. Bake thinner cake for 35-40 minutes and thicker cake for 50-55 minutes until a skewer comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack, top-side up, and cover with a tea towel. Let cakes cool completely overnight.
  • For a delicious Buttercream icing, use an electric mixer to whip butter for 4 to 5 minutes until light and fluffy. Slowly incorporate icing sugar, milk, and vanilla, continuing to beat until well combined. If desired, add white food coloring to achieve your desired tint.
  • Place the thicker cake on a chopping board and cut it in half crossways to form 2 rectangles. Place the thinner cake on board and cut it diagonally into 4 triangles (discard 1 triangle). Spread 1/2 cup icing on the base of one rectangular piece and top it with the other rectangular piece, base down. Spread 1/4 cup icing on the tops of 2 triangular pieces each. Stack them on top of each other, icing-side up. Place the remaining piece on top. Spread a little icing on the center of a large serving plate. Stand the rectangular cake on the plate, cut-side down. Spread 1/4 cup icing on the top of the rectangular cake. Place the triangular cake on top to form the roof of the house. Refrigerate the cake for 30 minutes or until the icing is firm.
  • Spread the leftover icing evenly over the cake. Use the main picture as reference to attach marshmallows to create a chimney, chocolate melts for roof tiles, and chocolate buttons for eaves. Cut 3 candy canes to size and place one on top of the roof and the other two under the eaves. Trim the remaining candy canes into a heart shape and use them as doors on the front of the cake. Press white chocolate pieces around the base of the cake.
  • Cut 2 thin, 4cm-long strips from sour straps. Use icing to attach the strips onto a mint, forming a heart shape. Place the mint at the center of the roof. Cut 18 thin, 3mm rounds from sour straws. Shape 1 round into a heart and secure it at the mint's center with icing. Use the rest of the rounds for windows and a door handle on the cake. Add silver cachous for decoration and sprinkle red pearls on the roof. Dust the cake with icing sugar right before serving.

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