Gingerbread cottage

Gingerbread cottage

Cinnamon-orange gingerbread

The Birthday Cake Book
Laura Edwards

There’s no reason why a gingerbread house should be reserved for Christmas festivities and covered in snow. It makes a great birthday cake at any time of the year, personalised with favourite sweets or chocolates. It will keep for up to a week, stored in a dry place.

To bake


Quantity Ingredient
700g plain flour, plus more to dust
4 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons bicarbonate of soda
250g salted butter, very slightly softened and diced
3 egg yolks
200g light muscovado sugar
6 tablespoons golden syrup
1 orange, finely zested

Special equipment

Quantity Ingredient
wall, roof, base and door templates
3 cm heart cutter
1.5 cm circle cutter

To decorate

Quantity Ingredient
250g white royal icing
assortment sweets of your choice, (see note)

Special equipment

Quantity Ingredient
1 30 x 30 cm square cake drum
2 piping bags, one fitted with no. 1 nozzle


  1. To bake, sift the flour, spices and bicarbonate of soda into a large bowl and add the butter. Rub together with your fingertips – or tip into a food processor or the bowl of an electric mixer and blend – until the mixture resembles fine crumbs.
  2. Add the egg yolks, sugar, syrup and orange zest and mix until the dough comes together. If it’s too sticky, add a little more flour.
  3. Wrap in cling film and chill for at least an hour to rest the dough. Line two or three baking trays with baking parchment.
  4. Divide the dough in half. Roll out one half on a well-floured surface into a large rectangle about 5 mm thick. Cut out two rectangles for the roof, each 15.5 x 21 cm; it cuts like a dream! (Or lift the rolled out dough on to the baking sheets and cut it to shape there.)
  5. Re-roll any offcuts with the remaining dough and roll out two triangles, each 22 x 22 x 18.5 cm, for the front and back walls of the house. Into the front of the house, cut out two windows using the heart and circle cutters. With a knife, cut out a door hole, about 5.5 cm high and 3 cm wide. Cut out two doors, each about 7 x 2.5 cm. Cut out a square base, 26 x 26 cm. I moulded a chimney about 4.5 x 2 cm but every house is different; this is simply a guide.
  6. Rest in the fridge or a cool place for about half an hour. Preheat the oven to 180°C/fan 170°C. Bake in batches, or all together if you have room in your oven, for 15–20 minutes. Re-trim straight away, as the dough may have spread a bit, and re-cut the heart and round windows, if necessary.
  7. To assemble, place the gingerbread base on to the drum, securing with a little royal icing. Place the royal icing into a piping bag, snip the end, and stick the roofs and walls on to the base. You can do this in stages, using small boxes or cake tins for support until the gingerbread cottage is firmly stuck together.
  8. Using royal icing as ‘glue’, decorate the house with the sweets then, with the no. 1 nozzle, pipe on the window and door decorations. Sprinkle the hundreds and thousands all around for the grass. Cut the Curly Wurlys to form the fence and gate, and add the flowers, securing them all again with the royal icing.


  • I used: 200 Jazzies (for the roof); 45 small red sweets; 2 strips of thin red liquorice (each 22 cm long); 1 small piece liquorice (for the chimney); 1 small piece of candyfloss (for the smoke); 1 tub hundreds and thousands; 5 Curly Wurlys (for the fence); 1 spray of sugar flowers.
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