Professional Baker Teaches You How To Make GINGERBREAD HOUSE!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a hint of flavor while reducing saturated fat.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while still providing sweetness.

candy decorations

🥗Healthier: dried fruit

💰Cheaper: chocolate chips

Dried fruit adds natural sweetness with fewer additives.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Start by making the ganache frosting: heat 2 cups of cream until it starts to bubble.

Pour the hot cream over 14 ounces of dark chocolate and let it sit to melt.

Stir until the chocolate is fully melted and smooth.

Add 3/4 cup of sour cream to the ganache and whisk until combined.

Add 1 teaspoon of vanilla to the ganache and set aside to cool.

Sift together the dry ingredients for the cake: 2 1/4 cups of all-purpose flour, 2 cups of granulated sugar, 3/4 cup of Dutch processed cocoa powder, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

Prepare the holiday spice blend: mix 2 tablespoons of ground cinnamon, 2 tablespoons of ground ginger, 2 teaspoons of ground allspice, 2 teaspoons of ground cloves, 1 teaspoon of ground nutmeg, 2 teaspoons of ground cardamom, and 1 teaspoon of ground aniseed.

Add 2 teaspoons of the spice blend to the sifted dry ingredients and mix.

In a mixing bowl, add 1 1/2 cups of unsalted butter and combine with the dry ingredients.

Combine the wet ingredients: whisk together 1 1/2 cups of sour cream, 3 whole eggs, and 2 teaspoons of vanilla.

Add the wet mixture to the dry ingredients and mix for about 30 seconds to a minute to build structure.

Prepare two 8-inch square pans and one 8.5 by 4.5-inch loaf pan, spreading the batter evenly.

Preheat the oven to 350°F (175°C) and bake for about 35 minutes.

Once baked, spread a little ganache on one of the 8-inch layers and stack the second layer on top.

Cut the stacked cake in half to create the base of the gingerbread house.

Trim the top layer to create the roof shape and frost all sides with ganache.

Prepare the gingerbread: beat together 3/4 cup of unsalted butter and 3/4 cup of dark brown sugar until combined.

Add 1/2 cup of fancy molasses and mix well.

Incorporate 1 tablespoon of grated fresh ginger, 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt into the mixture.

Add 2 tablespoons of the holiday spice blend and mix on low speed until combined.

Shape the dough into two discs and chill for about 2 hours.

Roll out the dough to about 1/4 inch thick and cut out pieces for the walls and roof using templates.

Preheat the oven to 325°F (163°C) and bake the gingerbread pieces for 15 to 18 minutes.

Make royal icing by beating 1 1/2 tablespoons of meringue powder with 3 tablespoons of warm water and 2 cups of icing sugar until fluffy.

Decorate the gingerbread pieces with royal icing and white chocolate wafers for the roof.

Assemble the gingerbread house on top of the chilled chocolate cake using ganache to hold the pieces together.

Use royal icing to secure the front door and windows, and add decorative elements like 'snow' with icing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens