Cake Decoration & Sugarcraft — December 2017

60 | December 2017 http://www.cakedecorationmagazine.co.uk

FAMILY TRADITION

YOU WILL NEED

EDIBLES:

• 250g butter


• 200g dark brown sugar


• 2tbsp of black treacle


• 600g plain flour


• 100g icing sugar


• 2tsp ginger, cinnamon and
  mixed spice (each)


• 80ml milk


• 300g sugarpaste: white
  (Renshaw)


• 200g sugarpaste: red
  (Renshaw)


• vodka


• paste colour: poppy red
  (Sugarflair)


• royal icing: 200g icing sugar
  and 1 egg white

EQUIPMENT:

• baking paper


• baking trays


• sandwich bags


• scissors


• ruler


• cocktail stick


• 20cm cake board

If you haven’t made a gingerbread house before, make this the year you start a new tradition.

Fill the house with warm spicy baking and practice your royal icing piping to decorate.

TRADITIONAL

Gingerbread house

Karolina's Top Tip

Try practising this technique

on a piece of baking paper

before you do this on your

nal piece.

TO MAKE THE DOUGH:

1 Melt the butter, black treacle and

brown sugar.

2 Pour lukewarm wet ingredients

over dry, sifted ingredients.

Add milk and mix until combined –

be careful to not overmix.

3 Leave the dough to rest wrapped

in cling film, and chill for two hours.

Trace the shapes from the template.

Use baking sheets or ordinary paper

for this (template on page 64).

4 Roll the dough on a non-stick

mat. Place your templates over to

neatly cut the shapes.

CAKE ARTIST:

Karolina Andreasová

5 Double check your shapes are

neat before baking. Precision will

be very important at the later

stage! Don’t forget to cut out the

windows and doors.

6 Bake at 150°C for ten to fifteen

minutes or until they are firm to

touch. Cool on a level surface.

PREPARE PIECES

FOR PIPING:

7 Sharpen your pieces with a

small knife. Be very careful not to

break your pieces so do not apply

too much pressure, especially on

the corners. ➜

p60-64_Karolina.indd 60 06/10/2017 11:26