Cadbury Dairy Milk Christmas Chocolate House Kit 840g

Product Information

Meanwhile make the strong royal icing. Beat the powdered egg white with the water and lemon juice in a stand mixer fitted with the paddle attachment until frothy. Gradually add the sifted icing sugar on a low speed until combined (use a damp tea towel around the bowl to prevent puffs of icing, if you like). Beat the icing for 5 minutes on high speed until very stiff. It's worth having a look online at a few gingerbread house design templates if you're struggling for ideas. Spoon one quarter of the icing into the small piping bag fitted with the writing nozzle. Spoon another quarter into the disposable piping bag. Cover the remaining icing with a damp tea towel until needed. Heat the oven to 180°C/160°C fan/350°F/Gas 4. Cut two of each template out of cardboard. Remove the dough from the fridge and remove the top layer of baking paper from each piece. Lay the cardboard templates on top and cut out them all out using a pizza cutter or sharp knife. This version of gingerbread isn’t like the kind you usually eat. It contains no leavening agents or egg, so it won’t puff up like a normal cookie. In addition, it substitutes corn syrup for the more traditional molasses, which allows the pastry to maintain its pliability when it’s warm out of the oven.

But if you want your house to be a real centrepiece, you'll want to give yourself some thinking time beforehand to work out what you'd like to do with the included decorations and which patterns you'd like to pipe with your icing. Gingerbread houses are a classic Christmas tradition. My Chocolate Gingerbread House starts with Chocolate Springerle Cookie dough.

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Use a paring knife or x-acto blade to cut out the shapes. Make sure to leave some of the excess dough around the edges, since this will help prevent the straight edges from spreading. Pop them in the oven at 350°F for 25 minutes. Cut a door out of one end panel (as marked on the template); cut a window out of both end panels using the small star cutter. Decorate one roof piece: use a knife to spread icing all over the roof, then cover with chocolate buttons. Start from the bottom, then add the buttons in rows that just overlap to look like tiles. Decorate the chimney pieces with icing and hundreds-and-thousands. Wait until the icing is completely dry.

Path- cover the area in front of the doorway with white chocolate and place silver almonds in place on either side of the door, leading to the edge of the cake board. The rest of the decorations on my chocolate gingerbread house are made with chocolate ganache and candy. I spooned white chocolate ganache on the roof and let it slide down to get a snowy look. Cover the base with buttercream or white chocolate ganache. Sit the reindeer on the ganache. Display Use a piping bag of royal icing to decorate your house however you like. If you intend to eat it, remember that the more icing you add now, the better the cookie will taste later. But if your gingerbread is more of a blank slate, it can be a challenge to picture what to do with your icing.Our verdict: We think this delightful gingerbread house kit is sure to putyou in a funChristmassy mood.It was by some way our favourite overall, especially in terms of appearance. Spread the remaining portion of icing (in the bowl) over the cake board around the house, including covering the fairy-light lead, if using. Snap the whole cut-out windows into small pieces and press these into the iced board to create a crazy-paved path. Bake the large gingerbread pieces for 15 minutes, then pop 2–3 red boiled sweets into each square window pane and 1 yellow boiled sweet into each round window and return to the oven. Bake for a further 3–5 minutes, or until the gingerbread is firm and golden and the sweets have melted and filled the panes, but are not bubbling. Remove from the oven and leave on the baking sheets until cold. If the gingerbread has spread during baking, either trim around the pieces with a sharp knife while still hot or allow to cool completely, then gently shave the uneven edges with a fine grater. You're also instructed to cut one of the pieces yourself with a knife, which is a task that could destroy your house before you've had the chance to build it.

When you’ve rested, you’ll be ready to add more creative decorations. Peppermint candies are always festive, as are gumdrops. Inventive bakers can construct piles of logs from Tootsie rolls, pine trees from green icing and upside-down ice cream cones, and snow folks from marshmallows, among other flourishes. Destroy itIn the box you'll find a selection of Cadbury chocolate bars. We were surprised that none of the chocolate came pre-cut into shape, which means you'll need to cut several pieces out of the house yourself using the whole bars. The experience of decorating the house was intricate and took us a while, but we found it rewarding and were very pleased with the result. There's a brilliant variety of decorations included that come in all colours, shapes and sizes.

If you run out halfway through, you'll need to make fresh icing that will likely be a slightly different shade to the icing that came with the kit. This can really ruin the appearance of your gingerbread house. Add the butter mixture to the flour along with the eggs and orange juice. Mix well, then use your hands to bring together into a ball. Sprinkle a little flour over a clean work surface and knead the dough for a few minutes until smooth.

Looking past our amateur decorating job we were still disappointed with how this house looks. The icing pen colours and sweets looked different to how they appeared on the box - especially the orange icing - and the gingerbread in the box was much darker. I made my first batch in a small pan and poured “windows” on a silpat mat. I made a second batch in a large stainless frying pan with a flat bottom and used that for assembling the chocolate gingerbread house.