Gingerbread House Cake
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
5 cups
Golden Grahams Cereal1 cup
Vanilla FrostingDirections:
1
Preheat the oven to 350 degrees F and line two 9-by-13-inch pans with parchment paper; coat with cooking spray
2
Prepare the cake mixes as directed; divide between the pans and bake as directed
3
Let cool, then unmold
4
Stack the 2 cakes with chocolate frosting in between
5
Mark the middle with toothpicks as shown, then cut in half crosswise
6
Stack the 2 halves with frosting in between to make a 4-layer cake
7
Freeze 30 minutes
8
Put the cake on cardboard with a short side facing you
9
Mark the middle with toothpicks as shown
10
To form the roof, shave off the top 2 layers of cake at an angle, starting 1/2 inch to the right and left of the toothpicks
11
Crumble about 2 cups of the cake trimmings and mix with just enough chocolate frosting so it sticks together
12
Moisten your fingers, then gently mold the top of the cake to form the tip of the roof
13
Cut the graham crackers by scoring with a small serrated knife, then snapping along the scored line
14
You will need 16 graham cracker squares, 4 large triangles and 2 small triangles to cover the cake
15
Cover the cake completely with the remaining chocolate frosting
16
Gently press the graham crackers into the frosting to cover the whole cake except the angled roof
17
Cut 1 whole graham cracker into 4 small rectangles for the chimney
18
Insert into the roof as shown, making sure the tops of the graham crackers are aligned
19
Arrange the cereal on the roof in rows, starting from the bottom and working your way up; overlap the rows so they look like shingles
20
Decorate the house with vanilla frosting, candies and sanding sugar
21
To make icicles, pipe a dot of frosting, then drag the pastry bag downward
22
Top the chimney with cotton candy
23
Dust with confectioners' sugar
24
Photograph by Andrew Purcell