GINGERBREAD HOUSE CAKE

Gingerbread House Cake image

A gingerbread house cake mold lets you skip the hassle of assembling fragile cookie panels and gets you straight to the fun part: putting on the candy decorations. Gather some colorful options-- think gumdrops, candy canes, sprinkles-- and go to town.

Provided by Food Network Kitchen

Categories dessert

Time 2h50m

Yield 10 to 12 servings

Number Of Ingredients 14

Previous Next

Ingredients

Nonstick baking spray (see Cook's Note)
2 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon gingerbread spice
1 teaspoon kosher salt
1 cup molasses
1 cup vegetable oil
1 cup granulated sugar
1 cup boiling water
2 teaspoons baking soda
2 large eggs, lightly beaten
1 pound confectioners' sugar
2 tablespoons meringue powder
5 to 6 drops green gel food coloring
Candies, such as gumdrops, candy canes, shredded coconut, shaved chocolate, cinnamon sticks, white chocolate chips, cinnamon candies and red sanding sugar

Steps:

For the cake: Preheat the oven to 350 degrees F and generously spray a 9-cup gingerbread house cake mold with nonstick baking spray.
Whisk the flour, gingerbread spice and salt in a medium bowl. Set aside. Whisk the molasses, oil and granulated sugar in a large bowl. Combine 1 cup boiling water with the baking soda in a heat-proof measuring cup and stir to dissolve. Whisk the water mixture into the molasses mixture until well combined. Whisk in the flour mixture and then the eggs until combined.
Pour the batter into the prepared cake mold and bake until the edges are set and a toothpick inserted in the center comes out clean with a few wet crumbs, 50 to 55 minutes. Cool for 10 minutes in the pan before unmolding onto a cooling rack to cool completely.
For the icing: Combine the confectioners' sugar and meringue powder in the bowl of an electric mixer fitted with the whisk attachment. Add 5 tablespoons water and beat on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
Transfer 1/2 cup of the icing to a small bowl, add food coloring for desired shade of green and stir to combine. Transfer the green icing to a piping bag and snip off the tip. Transfer the remaining icing to a second piping bag and snip off the tip.
For the decorations: Transfer the cake to a baking sheet or decorative tray. Use the green icing to pipe trees and shrubbery on the sides of the house. Use the white icing to pipe windows and outline the roof and eaves. Sprinkle with the shredded coconut for snow. Decorate the house and grounds with candies such as gumdrops, candy canes, shaved chocolate, cinnamon sticks, white chocolate chips, cinnamon candies and red sanding sugar.