Gingercake House

This recipe of Gingercake House can be complicated, but if you like confectionery and have enough patience you will love the process of preparing this recipe!
[anúncio]

PREPARATION TIME

120 minutes

PORTIONS

20

LIKES

COMMENTS

For those with kids at home, setting up a Gingercake House is a joy and fun for the whole family this holiday season!

Ingredients

Dough

  •  375g butter, chopped
  • 1 cup golden syrup
  • 1 cup caster sugar
  • 1 tsp bicarbonate of soda
  • 4 eggs, lightly beaten
  • 3 1/2 cups plain flour
  • 1/2 cup self-raising flour
  • 1 1/2 tbsp ground ginger
  • 2 tsp mixed spice

Buttercream icing

  • 375g butter, softenesd
  • 4 1/2 cups icing sugar mixture
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • White icing colouring (optional, see notes)

To decorate

  • 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

Instructions

  • 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 1⁄3 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.

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