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GSABO - S2- Ep4 - Recipes

Arabic Dome

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Gingerbread:

  • 840g flour, self-raising, sifted
  • 240g cake wheat flour, sifted
  • 30g ginger, ground
  • 20g cinnamon, ground
  • 240g sugar, demerara
  • 370g butter, chopped
  • 120g icing sugar
  • 4 eggs
  • 250ml golden syrup
  • 60ml hazelnut syrup

Sugar glue:

  • 250g sugar

Royal icing:

  • 4 egg whites
  • 720g icing sugar
  • 10g cream of tartar
  • 5ml mandarin juice
  • 1ml food colouring, turquoise
  • 1ml food colouring, orange
  • 1ml food colouring, navy blue
  • 1ml food colouring, red
  • 1ml food colouring, yellow
  • 1ml food colouring, green

Long walls:

  • 2 x 500g gingerbread dough

Square roof:

  • 250g gingerbread dough

Short walls:

  • 264g gingerbread dough

Hexagon roof:

  • 250g gingerbread dough

Pillars:

  • 125g gingerbread dough

Round wall:

  • 125g gingerbread dough

Dome:

  • 114g gingerbread dough

Arabic lettering:

  • 125g gingerbread dough

Floor base:

  • 125g gingerbread dough

Cobblestone:

  • 125g gingerbread dough

Assembly:

  • 250g sugar glue
  • 4 long walls
  • 1 square roof
  • 6 short walls
  • 2 hexagon roof
  • 1 round wall
  • 1 dome
  • 4 pillars
  • 2 Arabic lettering
  • royal icing, navy blue
  • royal icing, green
  • royal icing, turquoise
  • royal icing, yellow
  • royal icing, orange
  • royal icing, red
  • 20 dragées, large, gold
  • 20 dragées, large, turquoise

Preparation method

Gingerbread:

  • Pre-heat oven to 180 C
  • Sift flour, ginger, cinnamon and sugar
  • Add butter to flour and incorporate until it reaches breadcrumb texture
  • Whisk golden syrup, hazelnut syrup and eggs
  • Add liquid ingredients to dry ingredients
  • Knead dough until smooth and glossy
  • Divide dough into 500g pieces
  • Allow to chill for 30 minutes

Sugar glue:

  • Melt sugar until amber in colour, stirring with a wooden spoon
  • Dip the edges of the gingerbread into the melted sugar and join to form the structure

Royal icing:

  • Beat egg whites until light foam appears
  • Sift icing sugar and cream of tartar
  • Gradually add icing sugar, cream of tartar and mandarin juice to egg whites
  • Divide icing into 6 equal parts
  • Add one colour per icing, which gives you 6 royal icings
  • Transfer icing to 6 piping bags, each filled with a different colour
  • Set aside until ready to use

Long walls:

  • Pre-heat oven to 180 C
  • Divide gingerbread dough into 4 x 250g rolls
  • Use 1 x 250g gingerbread dough and roll out to 1cm thickness
  • Use template one to cut out 1 rectangle, 12cmx6cm
  • Chill the gingerbread rectangle for 10 minutes
  • Repeat the above three steps with the remaining 3 pieces (250g each)
  • In total, you need to have 4 rectangle walls
  • Bake for 20 minutes, until golden in colour and firm to touch
  • Allow to cool completely

Square roof:

  • Roll out 250g of gingerbread dough, 1cm thick
  • Use template 2 to cut out a 12cmx12cm square
  • Chill the gingerbread square for 10 minutes
  • Bake at 180 C for 15 minutes
  • Allow to cool completely

Short walls:

  • Divide 396g into 6 equal pieces, 66g each
  • Roll out each of the 6 pieces of gingerbread dough to 1cm thickness
  • Use template 3 to cut out 6 rectangles, 8cmx6cm
  • Chill rectangular walls for 10 minutes
  • Bake at 180 C for 15 minutes

Hexagon roof:

  • Roll out 250g of gingerbread dough, 1cm thick
  • Cut out 2 x 1cm thick hexagons, using template 3
  • Chill the gingerbread hexagons for 10 minutes
  • Bake at 180 C for 15 minutes
  • Allow to cool completely

Pillars:

  • Roll out 125g of gingerbread dough, 1cm thick
  • Using template 4, cut out 4 rectangles, 10cmx2cm
  • Place gingerbread rectangles on well-greased baking pillars
  • Chill the gingerbread pillars for 10 minutes
  • Bake at 180 C for 10 minutes
  • Allow to cool completely

Round wall:

  • Roll out 125g of gingerbread dough, 1 cm thick
  • Using template 4, cut out 1 rectangle, 12cmx2cm
  • Place gingerbread rectangle around the base of a greased 5cm mini dome-shaped cake tin
  • Chill the gingerbread rectangle for 10 minutes
  • Bake at 180 C for 15 minutes
  • Allow to cool completely

Dome:

  • Roll out 114g of gingerbread dough, 1 cm thick
  • Using template 4, cut out a 9cm circle
  • Wrap the gingerbread circle over a well greased 5cm mini dome-shaped cake tin
  • Chill the gingerbread dome for 15 minutes
  • Bake at 180 C for 15 minutes
  • Allow to cool completely

Arabic lettering:

  • Roll out 125g of gingerbread dough, 5mm thick
  • Trace around the template with a knife
  • Chill each of the 2 Arabic pieces
  • Bake both pieces for 15 minutes

Floor base:

  • Roll out dough 20cmx20cm
  • Chill
  • Bake

Cobblestone:

  • Roll out dough into a medium square
  • Press dough into cobblestone dough
  • Cut strips 2cmx6cm
  • Bake at 180 C
  • Allow to cool, then paint with gold lustre dust

Assembly:

  • Begin by using the turquoise royal icing to outline each of the long rectangle walls
  • Pipe a 2cm turquoise border on each of the 4 long walls
  • Fill the centre of 2 of the long rectangle walls with yellow royal icing
  • Fill the centre of 2 of the long rectangle walls with orange royal icing
  • Cover the square roof with orange royal icing
  • Allow each of the gingerbread walls and roof to dry completely
  • Pipe a 2cm red border on each of the 6 short walls
  • Fill the centre of each of the 6 short walls with turquoise royal icing
  • Cover the Arabic lettering with turquoise royal icing
  • Cover both of the hexagon roofs with navy blue royal icing
  • Allow each of the gingerbread walls and roof to dry completely
  • Cover the round wall with yellow royal icing
  • Use the orange royal icing to secure the Arabic lettering onto 2 of the long walls
  • Once all the gingerbread walls and roofs have dried completely, begin to assemble
  • Dip the edges of each long wall into the sugar glue and position on the cake board
  • Place the sugar glue onto the top edges of the long walls and place the square roof
  • Use the wooden spoon to place the sugar glue in the centre of the square roof
  • Place the hexagon roof onto the square roof
  • Glue the short walls edges and position on each 6cm side of the hexagon roof
  • Glue the top of the short walls and place the hexagon roof onto the top
  • Dip the round wall into the sugar glue and attach to the hexagon roof
  • Dip the dome into the sugar glue and attach to the circle wall
  • Glue edges of the 4 pillars and attach to one of the long walls
  • Use the yellow royal icing to secure one or 2 sugar veil flowers
  • Pipe finer details onto walls and the dome
  • Place the metallic turquoise and gold dragée to the dome and on all 4 pillars