With Christmas just over a week away, I thought it was finally time to get some Christmas baking done and get myself into the festive spirit! As its been a little while since the last bake, I thought I’d do a double whammy (why not? It’s Christmas!) – gingerbread biscuits, and cake!
You may have noticed by now that I’m a big fan of the Delicious Alchemy company who produce lots of easy gluten free baking mixes for cakes and biscuits, granola and porridge breakfast mixes and at Christmas time, a festive stuffing mix, so I’m using a couple of their mixes again for this recipe.
As with all bakes, the assembly and decoration is open to some budding creativeness, so feel free to choose whichever gingerbread biscuit shapes you’d like , and have fun with how you’d like to decorate the cake!
- 1 bag of Delicious Alchemy gingerbread mix
- 1 egg
- 2tbs golden syrup
- 40g butter
- Icing sugar
- Biscuits Decorations
- Preheat the oven to 180 degrees
- In a bowl, mix together the gingerbread mix, eggs, golden syrup and butter until it’s combined enough to work into a ball shape (I originally thought the mixture was too dry, nut keep mixing and it will come together). The mix also smells so good – all the spices of Christmas!
- Form the mixture into a ball shape, cover in cling film, and place in the freezer for an hour
- Roll out the biscuit mix between two sheets of cling film to around 5mm thickness and cut out in your chosen designs
- Place on a baking tray and ale for 10-15 minutes
- Once baked, leave to cool on a wire rack
- Meanwhile, to make the icing for decorating , mix the icing sugar with some water until you have a smooth but slightly thick consistency!
- Depending on your designs, either fill a piping bag and use the smallest nozzle, or use a spoon to cover the whole biscuits, and decorate in your own designs. Have a look in the cake decorating isle for some silver balls, snowflake sprinkles etc for that extra Christmassy decoration!
Vanilla Sponge Cake
- 1 bag of Delicious Alchemy Vanilla Sponge mix
- 3 eggs
- 180g butter
- 20ml water
- Optional – nutmeg/cinnamon/winter spices
- Pre-heat the oven to 180 degrees
- Grease and line two 8inch cake tins
- In a bowl, add the cake mix, eggs, butter and water (and optional spices), and whisk together until well combined
- Divide the mixture between the two prepared cake tins
- Bake for 20minutes, or until the cake is golden, and springs back when touched
- Cool on a wire rack before icing
Decoration and Assembly
For the buttercream cake icing, mix together 500g of icing sugar with 300g butter. On the top of one cake, pipe the icing around following the shape of the cake until you reach the middle. If you haven’t got a piping bag, you can spread the buttercream on with a knife. Sandwich together the two cakes and press slightly to make sure the top cake is well stuck to the buttercream. This was my first attempt at semi-naked icing, so it was slightly trial and error but ….. using a spatula, dot the buttercream icing around the outside of the cake, and then use the spatula edge to smooth the icing around the cake. Repeat this process until you reach the stage of a “semi-naked” cake. For the top of the cake, you can spread the buttercream on as normal as this will act as the “glue” to hold the gingerbread biscuits.
The final part of the decoration is completely up to you and your creative juices! Simply dot a small amount of butter cream on the back of each ginger bread biscuit, and stick to the cake in any way you’ve decided on!