This gingerbread house has a twist - its a cake! So its much easier to make than you think.
The ingredient of Easiest-ever gingercake house
- 375g butter, chopped
- 1 cup golden syrup
- 1 cup caster sugar
- 1 teaspoon bicarbonate of soda
- 4 eggs, lightly beaten
- 3 1/2 cups plain flour
- 1/2 cup self-raising flour
- 1 1/2 tablespoons ground ginger
- 2 teaspoons mixed spice
- 375g butter, softened
- 4 1/2 cups icing sugar mixture
- 1/4 cup milk
- 1 teaspoon vanilla extract
- White icing colouring (optional, see notes)
- 2 large white marshmallows
- 80 white chocolate melts (see notes)
- 90 small Milkybar chocolate buttons
- 5 candy canes
- 100g block Lindt 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
The instruction how to make Easiest-ever gingercake house
- Preheat oven to 160C/140C fan-forced. Grease two 7cm-deep, 22cm (base) square cake pans. Line bases and sides with baking paper, extending paper 5cm above edges of pans on all sides.
- Place butter, golden syrup, sugar and 1 cup cold water in a large saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Cool for 20 minutes.
- Add egg to butter mixture. Whisk to combine. Sift flours, ginger and mixed spice over mixture. Whisk to combine. Pour 1u20443 of mixture into 1 prepared pan. Pour remaining mixture into other pan. Bake thinner cake for 35 to 40 minutes and thicker cake for 50 to 55 minutes or until a skewer inserted into centre comes out clean. Cool in pans for 10 minutes. Turn cakes, top-side up, onto a wire rack. Cover with a clean tea towel. Set aside overnight to cool completely.
- Make Buttercream icing: Using an electric mixer, beat butter for 4 to 5 minutes or until pale and fluffy. Gradually add icing sugar, milk and vanilla, beating constantly until combined. Tint icing with white colouring, if using.
- Place the thicker cake on a chopping board. Using a serrated knife, cut cake in half crossways to form 2 rectangles. Place thinner cake on board. Cut diagonally into 4 triangles (discard 1 triangle). Place 1 rectangular piece on a flat surface. Spread base with 1/2 cup icing. Top with remaining rectangular piece, base down. Spread tops of 2 triangular pieces with 1/4 cup icing each. Place 1 on top of the other, icing-side up. Place remaining piece on top. Spread a little icing over the centre of a large serving plate. Stand rectangular cake on plate, cut-side down (use picture below left as a guide). Spread top with 1/4 cup icing. Place triangular cake on top to form the roof of the house. Refrigerate cake for 30 minutes or until icing is firm.
- Spread remaining icing all over cake. Using main picture as a guide, attach marshmallows to the roof to form a chimney and chocolate melts to make tiles for the roof. Arrange chocolate buttons to form eaves. Trim 3 candy canes to fit. Place 1 piece of candy cane along the top of the roof and remaining 2 pieces underneath the eaves of the house, as shown. Trim remaining candy canes to form a heart. Position on front of cake to form doors. Press pieces of white chocolate around base of cake.
- Cut 2 thin strips, about 4cm long, from sour strap. Using a little icing, secure pieces to mint, in the shape of a love heart. Press mint onto the centre of the roof. Cut 18 x 3mm-thin rounds from sour straws. Shape 1 round into a love heart and secure to centre of mint with a little icing. Arrange remaining rounds on cake for windows and a door handle. Decorate cake with silver cachous, then sprinkle red pearls across the top of roof. Just before serving, dust cake with icing sugar.
Nutritions of Easiest-ever gingercake housecalories: