This year’s gingerbread bake was actually two bakes created from the Mary Berry gingerbread house recipe quantities.
I created an interlocked 3D gingerbread Christmas tree with sweet decorations, and a marble cake edged in gingerbread house frontages/facades to create a village.
I sketched out my ideas before then drawing and cutting templates for each element of the designs.
I first baked all the gingerbread pieces, I had created templates on paper and then cut these from the rolled out gingerbread.
There were two tree sections, 16 house fronts, stars, hearts and trees.
It was important to make the gingerbread thick enough to stand up. The first panel was a little thin, but I felt that I got the right thickness on the second upright. It stood up fine which was a relief.
Having checked that the tree would stand I devised the edible decorations and added them to the tree. Using Royal icing to secure it to the cake board.
Once the Christmas tree was created I knew that if the other bake failed at least I had the tree.
After they had cooled I decorated the 16 house fronts with royal icing details. I felt a bit clumsy with the icing but time meant I just had to crack on. The idea was that everyone could have a house front with their cake. I don’t have much cake decorating experience, so by creating the gingerbread village I could surround the cake with the houses.
Once all the gingerbread pieces were ready then it was time to bake the chocolate and vanilla marble cake. The cake is the biggest cake I’ve made, there was so much batter I had to make it in two batches.
I served the cake with tangerine segments, tying in with the Terry’s Chocolate Orange slices on the cop of the cake.
‘The cake was bonzer.” Was one comment on the cake.
I’m pleased with how the desserts came out, it was a busy time as my husband and I were hosting 11 people. The desserts were a success.
Thanks for all the support in 2022. Here’s to a great 2023.