Gingerbread House Cakes
Ingredients
- baked 9" x 9" pan of gingerbread (see suggestions above)
- licorice sticks
- confectioners' sugar or non-melting white sugar
- wreath royal icing decorations
Directions
1) Place the pan of gingerbread in the freezer, covered, for a couple of hours; this will make it easier to work with.
2) Remove the cake from the freezer and turn it out of the pan onto a cutting board.
3) Using a serrated knife, trim ½" from each edge of the cake so that the sides are straight; the cake will now be about 8" x 8".
4) Cut the cake into 2" cubes, making a total of 16 cubes.
5) Cut 5 cubes on the diagonal into triangles. Spread frosting along the long edge of each triangle, and place the frosted side of the triangle on one edge of each cube. There'll be one cube without a roof; baker's treat!
6) Insert a piece of licorice into each roof to make a chimney. Put a dab of frosting on the front of each house, and add a sugar wreath; pipe a frosting doorframe, if desired. Finally, dust the houses with confectioners' or non-melting sugar.
Yield: 10 houses.
Reviews
12/09/2011- The hypoteneuse of the triangle is longer than the 2" sides of the square. Instead, cut three of the squares on both diagonals, making 4 roofs from each square. The roofs will then fit perfectly although they will not be as tall, and you will be able to make 12 houses rather than 10, with one square as baker's treat
11/25/2011- These came out great. The powdered sugar on the roof disappeared in 5 minutes so that was not good. The gingerbread is very good, not too spicy.
Regular confectioner's sugar will always eventually dissolve into the cake, whereas the non-melting sugar will sustain it's powdered form. ~Amy
- 11/07/2011
- Easy to make, good for busy parents who still like to make hooiday treats with the kids. I used jam instead of frosting to glue the roof on.
