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Gingerbread man Christmas cake



Gingerbread man Christmas cake

Christmas cake with a difference. I’ve embraced the cut out technique using an actual gingerbread man cutter. Feel free to use one large gingerbread man or, depending on the size of your cake, a mix. I prefer to keep my gingerbread men looking quite classic, but decorate them however you like. Coloured sweet buttons and candy canes are both

popular choices.

Equipment and preparation: You will need gingerbread man cutters of various sizes and a piping bag.



  • 150g/5½oz mixed dried fruit, such as sultanas, raisins and currants
  • 150g/5½oz dried cranberries
  • 150g/5½oz pitted soft prunes
  • 150g/5½oz pitted soft-dried dates
  • 150g/5½oz dried figs
  • 150ml/5fl oz brandy, plus optional extra to ‘feed’ the cake
  • finely grated zest and juice of ½ orange
  • 150g/5½oz mixed whole nuts
  • 150g/5½oz butter, softened
  • 150g/5½oz dark muscovado sugar
  • 3 tbsp black treacle or date syrup, optional
  • 3 free-range eggs (at room temperature), beaten
  • 150g/5½oz self-raising flour
  • 3 tbsp ground mixed spice

To decorate

  • 4 tbsp apricot jam
  • 750g/1lb 10oz ready to roll fondant
  • 750g/1lb 10oz marzipan
  • fondant water icing
  • marzipan
  • small coloured sweets or sprinkles

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