This fabulous cake is the perfect addition to any Christmas table. This special recipe takes the hard work out of making the Ginger Bread House and still has all of the wow factor!
- 2 x 540g pkts Betty Crocker Vanilla Cake Mix
- 3 teaspoons 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
- 1 1/2 tablespoons ground ginger
- 1 1/2 teaspoons mixed spice
- 1/2 teaspoon 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
- 345g (2 1/4 cups) icing sugar mixture
- 1-2 tablespoons milk
- Preheat oven to 170C/150C fan forced. Line two 22cm cake pans with baking paper. Make cakes following packet directions, dividing cinnamon between dry ingredients. Bake for 50 minutes. Transfer to a wire rack to cool.
- To make the gingerbread, place the sugar, butter and golden syrup in a small saucepan over low heat. Cook, stirring constantly, until the butter melts and the sugar dissolves. Set aside for 10 minutes to cool slightly.
- Combine flours, ginger, mixed spice and bicarb in a large bowl. Add butter mixture and egg. Stir until combined. Turn dough onto a floured surface. Knead until smooth. Divide into 2 portions. Shape into discs. Cover. Place in the fridge for 1 hour.
- Meanwhile, to make the vanilla frosting, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the milk and the reserved frosting sachets, and beat until well combined. Set aside.
- Trim tops of cakes so they’re 4cm high. Place 1 cake, trimmed side down, on a flat plate. Spread 1/2 cup frosting over the top. Top with remaining cake. Cover top and side with half the remaining frosting. Place the cake in the fridge.
- To make the gingerbread house template, cut card to 15 x 10cm in size. Draw a rectangle 10cm wide x 8cm high. Along top of rectangle, draw a triangle for the rooftop, making it 5cm high from base of triangle. Cut into house shape.
- Line 2 baking trays with baking paper. Place a piece of lightly floured baking paper on benchtop. Place 1 dough portion in centre. Place baking paper on top. Roll dough out until 4-5mm thick. Cut out 7 houses using template. Transfer to a prepared tray.
- Use 3cm shaped cutters to cut out different designs on the houses. Use a small sharp knife to cut out the door shapes. Place the door pieces and shapes on the prepared tray, with the houses. Place tray in the fridge for 15 minutes to chill.
- Preheat oven to 180C/160C fan forced. Roll out remaining dough portion and any scraps. Use 10cm and 7.5cm tree cutters to cut out trees. Place on the remaining tray. Bake all pieces for 12 minutes or until golden. Cool for 5 minutes. Transfer to a wire rack.
- Prepare the royal icing following the packet directions. Place in a piping bag with a 3mm nozzle. Decorate the front of the houses and trees with icing, white beads, stars, cachous and candy cane pieces. Set aside for 15 minutes to set.
- Spread cake with remaining frosting, smoothing the side but making the top rough, to resemble snow. Pipe some royal icing near the base of the cake to help hold houses in place. Stick them along the outside of the cake, joining edges together.
- Pipe the tops on the houses to represent snow on the rooftops. Sprinkle the top of the cake with coconut. Push the trees into the top of the cake. Dust the cake, houses and trees with icing sugar to give it a snowy look.