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.
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.
Using a template as a guide, cut the shapes from the dough.
Bake the gingerbread for 7-8 mins.
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.
Melt some dark chocolate and use as a glue to stick the house together.
Decorate by piping purple icing onto the house and using that to also stick on Cake Angels Trick or Treat Sprinkles and icing decorations.
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.
Cover the bowl loosely with cling film and put in the microwave for 2 minutes. Leave the melted mixture to cool to room temperature.
Using a shallow 10” x 8”tin, cut out a square of non-stick baking parchment to line the base.
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.
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!
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.
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.
Finally, stir in Cake Angels Chocoholic Sprinkles until they’re dotted throughout.
Pour the mixture into the prepared tin.
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.
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.
Admire then devour!
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Deliciously smooth indulgent chocolate made with real cocoa! Perfect for covering 10 heavenly cupcakes, our gorgeous frosting comes in an easy to use, ready to pipe pouch. It's as ready to go as you are! Remove the cap and screw the nozzle on, pipe in a luxurious swirl onto your cupcakes or cake!
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!