Mini Xmas Gingerbread Cake


  • 200 gram FunCakes Mix for Sponge Cake Deluxe
  • 500 gram FunCakes Special Edition Mix for Gingerbread
  • FunCakes Bake Release Spray
  • 125 gram FunCakes Mix for Buttercream
  • 100 gram FunCakes Mix for Royal Icing (pre-made)
  • FunCakes Flavour Paste Spiced biscuit
  • FunCakes Disposable decorating bags 30 cm
  • FunCakes Edible FunColours Gel – Holly Green
  • 150 gram FunCakes Rolled Fondant Bright White
  • 500 gram FunCakes Marzipan Passion Red
  • FunCakes Sugar Decoration Gingerbread
  • FunCakes Black pearls
  • FunCakes Edible glue
  • FunCakes Magic Roll-Out Powder
  • FunCakes Icing Sugar to roll out the fondant and marzipan
  • 3 + 1 eggs
  • 20 + 60 + 125 ml water
  • 60 + 150 gram soft unsalted butter
  • Extra deep round baking pan Ø10 cm, e.g. PME (2x)
  • Wilton Tip #2
  • Wilton Rolling pin
  • Wilton Gingerbread Boy cutter 7,5 cm
  • Wilton Cooling Grid
  • Wilton Spatula angled
  • Wilton cake leveler
  • Wilton parchment paper
  • Smoothers, e.g. JEM
  • Knife/scriber tool, e.g. FMM
  • Holly Leaf Plunger Cutter Set/3, e.g. PME
  • Candy canes
  • Brush

Preheat the oven to 180°C (convection oven 160°C). Knead 500 gram Mix for Gingerbread with 1 egg, 60 gram butter and 60 ml water into a firm dough, wrap it in plastic foil and let it stiffen in the fridge for at least 1 hour. Roll out the dough on a flat surface covered with magic roll-out powder (2-3 mm thickness) and cut out the cookies. Bake the cookies in the middle of the oven for approx. 10-12 minutes until brown. Let the cookies cool down.

For the cakes we only need a few cookies, you can freeze the remaining dough or bake it and turn these into fun Christmas cookies.

Preheat the oven to 180°C (convection oven 160°C). Prepare 125 gram of Mix for Buttercream and 200 gram of Mix for Sponge Cake as indicated on the package or in the basic recipes for buttercream and sponge cake. Grease the baking pans with Bake Release Spray and divide the sponge cake batter over the two pans. Bake the sponge cakes for 30-35 minutes and release them on a cooling grid right after baking. Flavour the buttercream to taste with the flavor paste.

Place the tip #2 in the decorating bag and fill this with the royal icing. Decorate the gingerbread cookies with the icing and use the black pearls as eyes. Let them harden.

Level the sponge cakes twice, and fill and cover with buttercream. Use the side scraper to give your cake straight edges. Place the cakes in the fridge to let it stiffen. Knead the marzipan well and use it to cover the cakes.

Knead the fondant well and colour this green with the colouring. Use the plunger cutter to cut out holly leaves and glue them along the top edge of the cake with some edible glue. Glue the sugar gingerbread men along the bottom edge of the cake using edible glue.

Pipe some royal icing on top of the cake and push in the gingerbread man. You can give it extra support by adding a skewer behind the gingerbreadman. Use a brush and some royal icing to create a snow effect on the cake. Push the candy canes in the cake and place it in the fridge until you serve them.

With this recipe you can make 2 cakes. One cake is suitable for 2 persons.