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Gingerbread Fairy Village Cake

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Gingerbread Fairy Huts

Gingerbread is a wonderful traditional recipe, it was originally brought from Armenia to France in 992.  Personally I love gingerbread in all its forms cookies, puddings and especially cakes.
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As my blog is named Faeries and Fauna I intermittently post something faerie themed so instead of making a full size gingerbread house I made a fairy village cake.

Gingerbread Recipe

This gingerbread is hard enough to make small fairy huts with but is still soft and chewy, it is not hard and brittle like the construction gingerbread needed for larger houses.

Makes four huts with extra for cookies.

1/2 cup plus 2 tbsp butter

1/2 cup white sugar

1/2 cup molasses

1 egg yolk

2 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp salt

Cream together the butter and sugar, add the egg and the molasses and mix very well.  In a separate bowl mix all the remaining dry ingredients.

Chill the dough for at least a half an hour.
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Roll out the dough 1/4 inch thick.  Use the ‌Gingerbread House Template to cut out your houses.

Cookie Icing

Use this icing to glue and decorate your village.

1 egg white

1 1/2 cups icing sugar

pinch of cream of tartar

Beat the egg white ,  add sugar, add one cup of icing sugar, then a bit more until its the right consistency. ( I found 2 cups of icing sugar made the icing too hard to work with.)

Mix together until smooth.

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Spice Cake

Cake Mix

Start by using a pecan cake mix then add 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger.  Finish as directed on your package.  Pour into greased and floured spring form pan.  Bake at 350 F for about 40 min.

One Bowl Spice Cake Recipe

For those who don’t want to use the mix shortcut, this recipe is spicy and uses only one bowl.

2 cups flour

1/2 tsp ginger

1/4 tsp cloves 1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

3 tsp baking powder

1/2 cup butter

1  cup sugar

2 eggs

3/4 cup milk

tsp vanilla

1 cup milk

In large bowl mix all dry ingredients including the sugar.  Measure milk and add vanilla.  Add the milk and butter to the bowl.  Mix on low for about two minutes.  Add eggs one at a time mixing well after each addition.  Place in floured spring form pan bake at 350 F for about 40 minutes.

Lemon or Plain White Icing

Had I been making this cake for adults I would have thinned it with bourbon or firehot whiskey, as I was making it for little people I skipped using alcohol.

2 cups butter

4 cups sifted icing sugar

1/2 cup milk

2 tbsp vanilla

For lemon icing, add the zest of one lemon

Beat the butter on high until light and fluffy (5 min minimum).  Add the icing sugar, with the beater on LOW blend in the icing sugar.  Add the vanilla and milk.  Beat on low until incorporated.  Occasionally scrape down the sides of your bowl.  Once the icing is well blended turn the mixer onto high and let beat for 10 minutes until your icing is very fluffy.

To add extra glitter cover the cake with granulated sugar.  I am sure  little ones won’t care.  Adults may not like the crunch of the sugar so for them I would skip this step.

Hope you enjoy the cake.

 

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9 thoughts on “Gingerbread Fairy Village Cake

  1. Awww, I love the idea of making a fairy village!! I have a fairy garden in my back yard for the spring/summer months, but this is too cute for the holidays! Thanks for sharing, I hope you have a beautiful holiday!

    1. Hi Randi: I have a tiny fairy garden I do in a pot for my deck every year. I am planning on creating a larger one this spring. Faeries are a lot of fun and making tiny houses allowed me to use a softer gingerbread recipe.

      Merry Christmas to you and those you care about. Thank you for commenting.

    1. Hi Debra: The little faerie huts were fun to put together. They were really easy to put together because the icing is all white. I will for sure do another more elaborate village next year.

      Thank you for commenting. Merry Christmas. Leanna

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