You will need:
Cake or dummy 20x20cm
Saracino white chocolate drops
- Cream for ganache
Saracino white Pasta Top (sugarpaste/fondant for cake covering)
Saracino Cake Gel Glue
Saracino concentrated colour gel green, red, brown, yellow and black
Saracino Push pump glitter dust red
Saracino powder food colouring brown,pink and yelow
Set of round cutters
- To download the template click on the picture below
Cover cake with ganache made using Saracino white chocolate drops and cream
To achieve the colour we need for the cake covering mix Pasta Top sugarpaste with yellow and brown gel colour.
Keep adding the yellow and brown gel colours to achieve beige colour. Always start with a small amount of gel colour. It easy to add more if you need but more difficult to take off
To cover the top of the cake roll out Pasta Top sugarpaste/fondant and cut out a square the same size as your cake. Place on top of the cake.
For the sides of the cake roll out Pasta Top sugarpaste and cut out 4 pieces to the size needed for your sides. You will need to make each side higher than your cake to form an open box look.
Cover each side with sugarpaste.
Using muesli or rice krispies melt in the microwave with marshmallow to make a modelling material. Careful not to put the marshmallow in the microwave for too long as it will burn easily. Print off your template.
Using the template form the body of the gingerbread man
Follow the same steps to form the head
Ganache the body and head. Colour the sugarpaste with brown and roll it thinly. Cover the body.
Cover the head with the same brown paste. It may look lighter in this picture but that is just due to camera and lighting angles. Using your modelling tools form the smiling mouth.
For eyes shape black sugarpaste into teardrop shapes. Roll them to achieve the shape on your printed template.
Using white sugarpaste add a bit of effect as shown.
Fix eyes to the face. Make a nose using red fondant. For the cheeks shape two hearts using pink fondant.
Using a cake smoother roll out a thin sausage with white sugarpaste
Attach it to the top of the head creating a wave of snow
Using your modelling tools create a deeper smile. Fix the black tongue. Position your nose on the face to see if it the correct proportion. Do not fix yet!
Roll out black to a thin sausage shape and insert to define the mouth and eyebrows. Fix the cheeks.
Make a bow with red fondant and decorate with white dots. Use your template to achieve the bow size and shape. Use a small amount of red paste to colour the tongue.
Remove the nose from the face and spray with Saracino pump-up red glitter
Also spray the bow and put aside
For the gingerbread man arms add cmc to a small amount of brown sugarpaste. Shape to the arm size on your template.
Roll thin sausage using white sugarpaste and create waves on the ends
Attach the nose and dust the cheeks with pink powder colour. Fix the head to the body using edible glue and cocktail sticks.
Using black powder colour shade the eyes
You will now need yellow, blue and red baubles. You can use pre-coloured paste or add gel colours. When you are ready add a little CMC to each colour.
Roll out the sugarpaste and cut a circle
Using your finger or thumb smooth the edges of the circle
Keep it nice and circular as shown. Now repeat for the blue and red.
For the Christmas lights add CMC to yellow sugarpaste and roll teardrop shapes.
Repeat for blue and red lights. You will need a few of each colour. You can decide how many lights you would like.
For one bigger Christmas bauble roll green paste into a ball
Shape it into a cone
For the upper part of the Christmas bauble mix white sugarpaste with black gel colour to achieve light grey. Then roll it and cut a strip.
Cut out the shape shown for the top of all the baubles
For upper part of larger Christmas bauble knead some grey paste with cmc and create a ball. Flatten it with your fingers and make two groves with modelling tools.
Fix them to the top of each bauble using a little edible glue. This is how they should look
To make little hangers roll out black paste into a thin sausage and fix to the upper part of the Christmas baubles.
Using white fondant roll some lines and add to the baubles
To make the candy canes roll a thin sausage shape using white and red paste. Both sausages need to be the same diameter.
Create a hook shape at the top of each cane.
Using a sharp blade cut both in small diagonal regular pieces. Connect together using small amount of cake gel or a little water. You need to alternate the red and white to form the candy stripe as shown.
Using yellow powder colour shade the edges of the yellow bauble. Use a modelling tool to form lines in the top grey piece of each bauble.
Repeat with other baubles and Christmas lights
Using red powder colour add some shading to candy cane
Mix brown, yellow and orange powder to dust the box corners.
Your box should look like this.
Now for the open lid of the box. Using the same sugarpaste used to cover the box, roll it and cut a smaller rectangle with the width matching the front of the cake. Shade the edges and fix to the cake to make the ‘open box’ effect
So it looks like this when fixed. Repeat for the three other flaps of the box. Allow to go hard the CMC will help this.
Position and fix your gingerbread man to the top of the box. Now fix one arm. You can use edible glue and if needed a cocktail stick.
Colour the Christmas bauble with green glitter and add a line of white sugarpaste. Fix the green bauble to the arm and body.
Fix the other arm so it is in a position where it looks like it is holding the large green bauble.
Fix the bow to the top of the head.
Add the Christmas baubles inside the cake
Roll a thin green line and create the light cable. Fix on the cake as shown.
Cover the cake board with red sugarpaste and sit the cake on the board
We have used a mould with green fondant to create the greeting. Fix to the side of the cake.
Add the candy canes. The canes can be decorated with holly if you want to add more detail. Extend your Christmas lights onto the board as shown.
Once the sides of the box have set fix them to the top of the open box. You may need to support the flaps temporarily whilst they dry into an open position as shown.
Your cake is ready!