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Gingerbread House
  • 375g/13oz unsalted butter
  • 300g/10½oz dark muscovado sugar
  • 150g/5½oz golden syrup
  • 900g/2lb plain flour
  • 1 tbsp bicarbonate of soda
  • 2 tbsp ground ginger
Brownie tray bake
  • 370g unsalted butter
  • 370g best dark chocolate
  • 170g plain flour
  • 80g cocoa powder
  • 100g white chocolate
  • 100g milk chocolate
  • 6 large eggs
  • 550g golden caster sugar
To decorate
  • Cake Angels Chocolate Frosting
  • Cake Angels Trick or Treat Sprinkles
  • Cake Angels Trick or Treat Icing Decorations
  • Cake Angels Chocoholic Sprinkles
  • Grey fondant icing
  • Green fondant icing
  • Purple icing

STEPS

For the gingerbread house
  1. Preheat the oven to 200°C
  2. Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together into a large bowl and make a well in the center. Pour in the melted butter mixture, stir it in and, when cool enough to handle, knead to a stiff dough.
  3. Roll each piece out on a sheet of grease-proof paper to ¾cm/⅓in thick. Using the templates, cut out the sections for the roof, sides, front and back of the house. Slide onto three baking trays lined with baking parchment.
  4. Using a template as a guide, cut the shapes from the dough.
  5. Bake the gingerbread for 7-8 mins.
  6. Remove from the oven and leave to cool for a few minutes, then trim around the templates again to give clean, sharp edges. Leave to cool completely.
  7. Melt some dark chocolate and use as a glue to stick the house together.
  8. Decorate by piping purple icing onto the house and using that to also stick on Cake Angels Trick or Treat Sprinkles and icing decorations.
 
For the brownie bake
  1. Pre-heat oven to 180 °C
  2. Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and place into the bowl.
  3. Cover the bowl loosely with cling film and put in the microwave for 2 minutes. Leave the melted mixture to cool to room temperature.
  4. Using a shallow 10” x 8”tin, cut out a square of non-stick baking parchment to line the base.
  5. Break 3 large eggs into a large bowl and add all of golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
  6. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Don’t over stir or you will knock the bubbles out!
  7. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  8. Gently fold in this powder, it will end up looking fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.
  9. Finally, stir in Cake Angels Chocoholic Sprinkles until they’re dotted throughout.
  10. Pour the mixture into the prepared tin.
  11. Bake for 25 mins. It is done when the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven at this point.
  12. Once completely cooled put the gingerbread house into position. Then decorate with Cake Angels Chocolate Frosting and, Trick or Treat Sprinkles and Icing Decorations. You can also create grey fondant icing to make headstones and use an edible pen to add detail. Also use green fondant icing to create grass tuffs.
  13. Admire then devour!
£2.49

With deliciously indulgent real milk, white and dark chocolate pieces, Cake Angels Chocoholics is a tasty mix of melt-in-your-mouth sprinkles for decorating cakes, brownies, biscuits and desserts. Or anything you fancy! Dive in and get decorating!


120g


Super cute and part of our Valentine's Collection (heavenly decorations sold separately)


No artificial colours or flavourings


Ingredients: Milk Chocolate Vermicelli [Sugar, Cocoa Mass, Dried Whole Milk, Soya Lecithin], Milk Chocolate Drops [Sugar, Dried Whole Milk, Cocoa Butter, Cocoa Mass, Emulsifier (Soya Lecithin), Vanilla Extract], White Chocolate Drops [Sugar, Dried Whole Milk, Cocoa Butter, Dried Skimmed Milk, Emulsifier (Soya Lecithin), Vanilla Extract], Dark Chocolate Flakes [Sugar, Cocoa Mass, Fat Reduced Cocoa Powder, Glazing Agents (Shellac, Gum Arabic), Rapeseed Lecithin], Milk Chocolate contains: Cocoa solids 30% minimum, Milk solids 20% minimum, Dark Chocolate contains: Cocoa solids 32% minimum, White Chocolate contains: Milk solids 24% minimum.

For allergens, see ingredients listed in bold


Suitable for Vegetarians


Nutritional Information: (Per 100g)

Energy 489 kcal, Fat 21g, of which saturates 13g. Carbohydrates 66g, of which sugars 63g. Fibre 1.5g. Protein 6.2g. Salt <0.1g.
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