Chocolate and Ginger Cake

For the Chocolate and Ginger Cake:

• 250g unsalted butter
• 200g golden syrup
• 250g light brown sugar
• 3 large eggs
• 250ml whole milk
• 350g plain flour
• 1.5 tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1tsp allspice

1. Beat the sugar and butter until light and fluffy. 
2. Add the eggs one at a time, and then the milk
3. Once all combined, sift in the flour and the rest of the dry ingredients. Fold in, don't over mix. 
4. Bake at 180 degrees celcius for 30 minutes (I used 3x 6 inch tins here!) 
5. Once cooled, level off the tops so they can be stacked easily!

For the Whipped Chocolate Ganache:

• 100ml double cream
• 175g butter
• 100g milk chocolate
• 125g dark chocolate

1. Heat all the ingredients in a bowl over a pan of simmering water until fully melted, and then leave to cool completely. 
2. As it cools, it will thicken, and when fully cool, using a standing or hand mixer to whip it up until it becomes a light and easy to use ganache.
3.  Cover the entire cake!

For the Meringue Snow

• 2 large egg whites
• 170g caster sugar
• 85ml water

1. In a saucepan, heat the water and sugar until they reach 115 degrees celcius (or until the sugar is fully dissolved - if you dip your fingers in a rub them together, you shouldn't be able to feel any grainyness!)
2. Whisk the egg whites into a soft peak by this point, and then slowly add the boiling sugar syrup.
3. Whisk until the meringue is silky and glossy and holds a stiff peak!
4. Use as snow for your winter wonderland!

For the Gingerbread

• 250g unsalted butter
• 200g dark muscovado sugar
• 6 tbsp golden syrup
• 600g plain flour
• 2 tsp bicarbonate of soda
• 5 tsp ground ginger

1. In pan, melt together the sugar, butter and syrup, and leave to cool a bit. 
2. Add in the dry ingredients and mix to make a dough.
3. Leave to cool fully and then roll out to the desired thickness (about a pound coin thickness)
4. Cut into your desired shapes (I made little trees, houses and snowflakes!)
5. Bake for 10-12 minutes on 180 degrees celcius.
6. Leave to cool and then decorate with royal icing!