Gingerbread People Merry Christmas Cake


  • FMM Gingerbread People Set
  • FMM Merry Christmas
  • FMM More than a Bird House
  • FMM Cool Christmas Tappit
  • FMM Dab-a-Dust
  • FMM Straight Frill 5-8
  • FMM Essential Shapes
  • FMM Knife and Scriber Tool
  • 580 gram FunCakes Mix for Sponge Cake Deluxe
  • 400 gramFunCakes Mix for Buttercream 500g
  • 500 gram FunCakes Mix for Cupcakes
  • FunCakes Disposable Decorating Bags 41 cm
  • FunCakes Mix for Royal Icing 500g
  • FunCakes Rolled Fondant -Bright White- 1kg
  • FunCakes Modelling Paste Wit -1kg-
  • FunCakes Edible FunColours Gel – Red 30g
  • FunCakes Edible FunColours Gel – Holly Green 30g
  • FunCakes Edible FunColours Gel – Brown 30g
  • FunCakes Cake Board Round Ø27,5cm
  • FunCakes Edible FunColours Brush Food Pen – Black
  • FunCakes Sugar Pearls 4mm Black
  • FunCakes Edible Glue
  • FunCakes Cake Board Round 26cm
  • Non-stick mat
  • Non-stick rolling pin
  • Friller tool
  • Cake leveler
  • 9 eggs
  • 58 ml water
  • Round baking pan 20 cm
  • Round baking pan 25 cm
  • Baking cups
  • Standard cupcake/muffin baking pan
  • 250g butter
  • 5 eggs

Preheat the oven to 175°C (convection oven 160°C). Ingredients need to be at room temperature. Prepare 580 gram of FunCakes Mix for Sponge Cake as indicated on the package and divide the cake into two baking pans. Place the cake in the oven and don’t open the door during baking! Bake the 20 cm cake for 30-35 minutes and the 25 cm cake for 35-40 minutes. The cake is ready when it feels springy to the touch. Release the cake immediately after baking and let it cool down on a cake grid.

Prepare 400 gram of buttercream following the instructions on the package. Cut the cakes into layers with a cake leveller and fill them with the cream. Cover the cakes on the outside with the buttercream. Knead the white fondant well and use it to cover both cakes. Place the 20 cm on a cake board before you place it on the larger cake. Place the large cake on the cake board.

Divide the modelling paste into four pieces. Colour one part ginger using the brown gel colouring, one part red, one green and keep the last part white.

Roll out ginger modelling paste. Cut out 2 large gingerbread people. Make a face by attaching black sugar balls for eyes and using the large frilling tool to emboss a smile. Roll out green modelling paste and cut 3 bows. Roll out red modelling paste and cut a waistcoat and dress using the large decorating strip. Attach the waistcoat, 1 bow and 2 sugar balls to one. Add the dress, a bow to the waist, one to the top of the head to the other. Use water at attach.

Roll out ginger modelling paste. Cut out 1 small gingerbread person. Make a smile by using the small frilling tool. Roll out red modelling paste and cut out 1 small bow. Attach the red bow to the neck and attach 2 black sugar balls in a line downwards below the bow. Note add the eyes once they are completely dry.

Roll out red modelling paste, using the FMM Merry Christmas Cutter cut out the Merry Christmas Inscription. Roll out white modelling paste, using the FMM Cool Christmas tappit cut out 5 snowflakes.

Make a sausage of white modelling paste and one of red. Twist the sausages together to make a red and white stripe sausage. Cut them to size and shape them like candy canes. Make 7 candy canes. Note the candy canes on the gingerbread house and the ones in the centre of the bottom tier are slightly thinner. Roll out green modelling paste and cut out 4 small and 3 large green bows. The small green bows are for the slightly thinner canes. Attach the bows to the canes with water.

Preheat the oven to 180°C (convection oven 160°C). Ingredients for the cupcakes need to be at room temperature. Prepare 500 gram of Mix for Cupcakes following the package. Line a muffin pan with paper baking cups, use an icecream scoop to half fill the cups with batter. Bake the cupcakes in the oven for approx. 18-20 minutes. Fill a decorating bag with the buttercream and pipe swirls on the cupcakes. Decorate them with the gingerbread men.

Secure the gingerbread house to the top of the cake with royal icing. Attach the candy canes each side of the door.

Secure the ‘Merry Christmas’ inscription to the front of the top tier cake with water. Using water attach 1 of the Christmas trees below the letter ‘A’ and one of the larger candy canes below the letter ‘H’.

Attach the large gingerbread people to the front of the bottom tier using water. Attach 2 small candy canes in the centre and 2 larger candy canes each side using water. Refer to photo.

Using the black edible pen, draw 2 eyes on the dry small gingerbread person. Attach to the top of the cake. Wet the bottom edge of the feet with water and place on the top of the cake. Attach a small ball of paste behind each foot to help secure it.

Wet the end of both of the dry Christmas trees with water and attach one to the top tier of the cake and one to the cake board. Using water attach 2 snowflakes to the top and bottom tiers. Cut 1 in half and secure half on the top of the top tier with water the other half to the cake board. Refer to photo.

This recipe is in co-operation with FMM.