Mini Xmas gingerbread cake
Gingerbread is often used during the holidays. We have created a number of gingerbread recipes, including this delicious gingerbread cake especially for Christmas or the harsh winter days. Who will you eat this cake with?
What you need to make your mini xmas gingerbread cake:
Ingredients
- 200 g FunCakes Mix for Sponge Cake Deluxe
- 500 g FunCakes Mix for Gingerbread
- 125 g FunCakes Mix for Buttercream
- 100 g FunCakes Mix for Royal Icing
- FunCakes Flavour Paste -Spiced Biscuit-
- 150 g FunCakes Fondant Forest Green
- 500 g FunCakes Marzipan Passion Red
- FunCakes Sugar Decorations Gingerbread
- FunCakes Sugarpearls 7mm -Shiny Black-
- FunCakes Edible Glue
- 4 eggs (approx. 200 g)
- 205 ml water
- 210 unsalted butter
- Candy canes
Necessities
- FunCakes Bake Release Spray
- FunCakes Decorating Bags
- FunCakes Magic Roll-Out Powder
- PME Extre Deep Round Cake Pan Ø 10 x 10cm
- Wilton Decorating Tip #002
- Wilton -Perfect Height- Rolling Pin
- Wilton Gingerbread Boy Cookie Cutter
- Wilton Cooling Grid
- Wilton Decorator Preferred Spatula Angled
- Wilton Cake Leveler
- Wilton Parchment Paper
- Wilton Fondant Smoother
- FMM Knife/Scriber Tool
- PME Holly Leaf Plunger Cutter
- Brush
Preheat the oven to 180°C (convection oven 160°C).
Prepare 500 grams of FunCakes Mix for Gingerbread as indicated on the package. Let the dough rest in the fridge for at least one hour. Roll out the dough on a flat surface covered with magic roll-out powder (2-3 mm thickness) and cut out the cookies. Bake the cookies in the middle of the oven for approx. 10 – 12 minutes until brown. Let the cookies cool down on the cooling grid.
Tip! For the cakes you only need a few cookies, you can freeze the remaining dough or bake it and turn these into fun Christmas cookies.
Preheat the oven to 180°C (convection oven 160°C).
Prepare 200 grams of FunCakes Mix for Sponge Cake as indicated on the package. Grease the baking pans with baking spray and divide the sponge cake batter into the two pans. Bake the sponge cakes for 30 – 35 minutes and release them on a cooling grid right after baking.
Prepare 100 grams of FunCakes Mix for Royal Icing as indicated on the package. Place the tip #2 in the decorating bag and fill this with the royal icing. Decorate the gingerbread cookies with the icing and use the black pearls as eyes. Let them harden.
Prepare 125 grams of FunCakes Mix for Buttercream as indicated on the package and flavour the buttercream to taste with the flavour paste. Level the sponge cakes twice using the cake leveler, fill and cover with buttercream. Use the side scraper to give your cake straight edges. Place the cakes in the fridge to let it stiffen.
Knead 500 grams of marzipan well and roll it out on a surface covered with magic roll-out powder and use it to cover the cakes.
Knead 150 grams of green fondant and use the plunger cutter to cut out holly leaves and glue them along the top edge of the cake with some edible glue. Glue the sugar gingerbread men along the bottom edge of the cake using edible glue.
Pipe some royal icing on top of the cake and push in the gingerbread man. Use a brush and some royal icing to create a snow effect on the cake. Push the candy canes in the cake and place it in the fridge until you serve them.
Tip! You can give the gingerbread man extra support by adding a skewer behind the gingerbread man.
