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Gingerbread cakes
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Prep Time:
410 minutes
Cook Time:
80 minutes
Total Time:
490 minutes
Get ready to be a kitchen magician with this exciting gingerbread house challenge!
Ingredients:
  • 250g butter, chopped
  • 670.00 gm golden syrup
  • 4 eggs, lightly beaten
  • 430.00 gm raw caster sugar
  • 1000.00 ml plain flour
  • 5.00 gm bicarbonate of soda
  • 20.00 gm ground ginger
  • 5.00 gm mixed spice
  • 390.00 gm buttermilk
  • 375g butter, softened
  • 675.00 gm icing sugar mixture
  • 64.38 gm milk
  • 32.50 gm cocoa powder, sifted
Instructions:
  • Preheat the oven and generously grease two cake pans. Line them neatly with baking paper, ensuring a 2-inch overhang on all sides for easy removal later.
  • In a large saucepan over medium heat, melt butter with golden syrup, stirring occasionally for 4 to 5 minutes. Remove from heat and let cool for 10 minutes.
  • Combine eggs and sugar with the butter mixture, whisk until combined. Sift half of the flour, bicarbonate of soda, ginger, and mixed spice over the mixture. Add half of the milk and whisk to combine. Repeat with the remaining flour, bicarbonate of soda, ginger, mixed spice, and milk. Divide the mixture between prepared pans. Bake for 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool. Cover with a clean tea towel and let it sit overnight to cool completely.
  • Prepare the icing by mixing butter in a bowl with an electric mixer until it becomes pale and fluffy. Slowly incorporate icing sugar and milk while beating continuously until well combined. Finally, add cocoa and beat until fully incorporated.
  • Build the gingerbread house according to the instructions provided.
  • Garnish the front.