
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
- Beat the sugar and butter until light and fluffy.
- Add the eggs one at a time, and then the milk
- Once all combined, sift in the flour and the rest of the dry ingredients. Fold in, don't over mix.
- Bake at 180 degrees celcius for 30 minutes (I used 3x 6 inch tins here!)
- 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
- Heat all the ingredients in a bowl over a pan of simmering water until fully melted, and then leave to cool completely.
- 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.
- Cover the entire cake!
For the Meringue Snow
- 2 large egg whites
- 170g caster sugar
- 85ml water
- 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!)
- Whisk the egg whites into a soft peak by this point, and then slowly add the boiling sugar syrup.
- Whisk until the meringue is silky and glossy and holds a stiff peak!
- 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
- In pan, melt together the sugar, butter and syrup, and leave to cool a bit.
- Add in the dry ingredients and mix to make a dough.
- Leave to cool fully and then roll out to the desired thickness (about a pound coin thickness)
- Cut into your desired shapes (I made little trees, houses and snowflakes!)
- Bake for 10-12 minutes on 180 degrees celcius.
- Leave to cool and then decorate with royal icing!