Gingerbread Man Party Cake Recipes

OLD FASHIONED GINGERBREAD CAKE

Steps:

• Preheat oven to 350 F
• Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
• Sift together dry ingredients in a large bowl.
• Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
• Add the boiling water.
• Beat for another two minutes and turn into prepared pan.
• Bake 50-55 minutes, or until cake springs back when lightly touched.

CAKE MIX GINGERBREAD MEN

Steps:

• Preheat oven to 375 degrees F.
• Combine cake mix, flour, eggs, oil, molasses and ginger in large bowl (mixture will be soft). Refrigerate 2 hours.
• Place dough on lightly floured surface, cover with waxed paper. Roll dough to 1/4-inch thickness. Cut with gingerbread man cookie cutter. Place 3 inches apart on ungreased cookie sheet. Decorate with non pareils.
• Bake 8 to 10 minutes or until edges start to brown. Remove immediately to cooling rack.
• Place icing in storage bag. Snip just the tip of one corner off to allow for a small hole. Pipe the face and ruffles onto cookies.

MARY BERRY'S GINGERBREAD CAKE

Steps:

• This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
• Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
• In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
• Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
• Pour into the prepared tin(s).
• Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
• This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GINGERBREAD MAN PARTY CAKE

Steps:

• Make sure your cake is completely cooled, remove from its tin and peel off the baking parchment. Spread a little icing over a cake board or cake stand, then invert your cake onto it, so the bottom now becomes the top.
• On a clean surface lightly dusted with a little icing sugar, roll out the marzipan to a circle large enough to cover the cake - use a piece of kitchen string to help you check. Melt the apricot jam in a small pan with 1 tbsp water, then sieve and brush a little all over your cake. Cover the cake with the marzipan, smoothing it over the surface. Trim the edges.
• Brush the marzipan all over with the remaining apricot jam, then roll out 1kg of the fondant icing and, using the same method as for the marzipan, cover your cake with the icing. Trim the edges. (See our step-by-step guide on how to cover your cake, above.)
• Split the remaining icing into 3 equal lumps. Dye 1 ball of icing bright red and another gingerbread brown. Cover the icing tightly with cling film until needed. Roll out the brown icing and, using your cutter, stamp out 5 gingerbread men. Use a little of your runny icing to glue the gingerbread men to the top of the cake in a circle.
• Roll your red icing and white icing into 20cm sausage shapes, squeeze them together, then continue rolling, twisting the sausage as you roll to give you a candy-cane effect. Use a piece of string to measure around the base of the cake, then cut a candy cane-coloured strip long enough to run around the base and stick it with a little runny icing. Roll the remaining candy cane-coloured icing out a little thinner, then cut into 5 short pieces and bend the ends over to make candy canes. Stick 1 of these between each gingerbread man.
• Pour the remaining icing into a piping bag fitted with a small nozzle, or a sandwich bag and snip off the end - if the icing is a little runny, thicken it with extra icing sugar first. Use the icing to pipe a smiley face, eyes and 2 dots in the middle of each gingerbread man - stick edible gold balls on the dots to make buttons.