adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gingerbread house cake
Gingerbread house cake
0 Likes
Prep Time:
135 minutes
Cook Time:
70 minutes
Total Time:
205 minutes
Festive gingerbread house cake - a quick and fun Christmas treat!
Ingredients:
  • 2 x 540g pkts Vanilla Cake Mix, reserve frosting sachets
  • 7.50 gm ground cinnamon
  • Desiccated coconut, to decorate
  • Icing sugar, to dust
  • 100g (1/2 cup, firmly packed) brown sugar
  • 50g butter
  • 125ml (1/2 cup) golden syrup
  • 340g (2 1/4 cups) plain flour, sifted
  • 75g (1/2 cup) self-raising flour, sifted
  • 15.00 gm ground ginger
  • 3.75 gm mixed spice
  • 1.25 gm bicarbonate of soda
  • 1 egg, lightly whisked
  • 330g pkt Queen Royal Icing
  • White pearl beads, to decorate
  • Silver cachous, to decorate
  • Sugar stars, to decorate
  • Candy cane pieces, to decorate
  • 200g unsalted butter, at room temperature
  • 345g (2 1/4 cups) icing sugar mixture
  • 1-41.20 gm milk
Instructions:
  • Preheat oven to 170C/150C fan forced. Line two 22cm cake pans with baking paper. Prepare cakes as per packet instructions, adding cinnamon to the dry ingredients. Bake for 50 minutes, then cool on a wire rack.
  • Combine the sugar, butter, and golden syrup in a small saucepan over low heat. Stir constantly until the butter melts and the sugar dissolves. Allow it to cool slightly for 10 minutes.
  • In a large bowl, mix together the flours, ginger, mixed spice, and bicarb. Add the butter mixture and egg, stirring until well combined. Transfer the dough onto a floured surface and knead until smooth. Divide the dough into 2 portions and shape them into discs. Cover and refrigerate for 1 hour.
  • In a bowl, use electric beaters to whip the butter and sugar until light and fluffy. Mix in the milk and reserved frosting sachets until fully incorporated. Set aside the vanilla frosting.
  • Trim the cakes to a height of 4cm. Place one cake, trimmed side down, on a flat plate. Spread 1/2 cup of frosting over the top. Place the second cake on top, then cover the top and sides with half of the remaining frosting. Chill the cake in the fridge.
  • Create a gingerbread house template by cutting a piece of card to 15 x 10cm. Draw a 10cm x 8cm rectangle, then add a triangle on top, making it 5cm high. Cut out the house shape.
  • 1. Prepare 2 baking trays with parchment paper. 2. Dust a piece of parchment paper lightly with flour and place it on the counter. 3. Put one portion of dough in the center, cover with another piece of parchment paper, and roll it out to a 4-5mm thickness. 4. Use a template to cut out 7 houses from the dough. 5. Carefully transfer the cutouts to the lined baking trays.
  • Cut out different shapes on the houses using 3cm shaped cutters. Use a small sharp knife to cut out door shapes. Place the door pieces and shapes on the prepared tray with the houses. Chill the tray in the fridge for 15 minutes.
  • Preheat your oven to 180C/160C fan forced. Roll out the remaining dough portion and any scraps and use 10cm and 7.5cm tree cutters to cut out trees. Place them on a tray and bake for 12 minutes or until golden. Let them cool for 5 minutes, then transfer to a wire rack.
  • Follow the packet instructions to make the royal icing. Transfer it to a piping bag fitted with a 3mm nozzle. Use the icing to decorate the front of the houses and trees with white beads, stars, cachous, and candy cane pieces. Allow it to set for 15 minutes.
  • Spread the cake with the leftover frosting, creating a smooth side and a rough top to mimic a snowy landscape. Pipe royal icing near the base of the cake to secure the houses in place, then attach the houses along the outer edges, connecting the edges together.
  • - Pipe the rooftops of the houses to create a snowy effect. - Sprinkle coconut on top of the cake. - Insert the trees onto the cake. - Dust the entire cake, including the houses and trees, with icing sugar for a snowy finish.

Similar Recipes