Homemade Gingerbread Cake

Prepare 500 g of FunCakes Gingerbread Mix as directed on the package.

Preheat the oven to 180°C (160°C convection) and line a baking sheet with parchment paper.

Roll out the dough on a floured surface to about 2 to 3 mm thickness. Lightly grease the back of the paper templates of the houses with a bit of butter and place them on the dough to cut out with a sharp knife. Arrange the cookies on the baking sheet and bake for about 10-13 minutes until cooked. Let cool flat on the work surface. Tip! If you don't have cookie cutters in the typical Amsterdam house shapes, print the outlines on paper, cut them out, and use them as cutters.

Prepare 250 g of FunCakes Deluxe Sponge Cake Mix as directed on the package. Grease the pan with Release Spray and spread the batter in it. Bake the cake in the preheated oven for about 30-35 minutes until lightly golden. Let it cool on a cooling rack.

Prepare 225 g of FunCakes Royal Icing Mix as directed on the package. Prepare two decorating bags with tips #003 and #018 and fill them with royal icing.

Decorate the cookies as you like and leave them to dry in the open air. Create snow on the roofs with royal icing and a small brush.

Prepare 75 g of FunCakes Enchanted® Cream Mix as directed on the package and flavor it with FunCakes Gingerbread Flavor Paste.

Cut the sponge cake horizontally into two layers with a cake leveler, then fill and cover the cake with cream.

Prepare another 75 g of FunCakes Enchanted® Cream Mix as directed on the package. Cover the entire outside of the cake until it is no longer visible through. Then tap the cream with a spatula to create a rough and playful texture.

Finally, press the cookies against the sides of the cake in the cream. Tip! Do this just before serving, otherwise the cookies may become soft!