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GSABO - S2- Ep4 - Recipes

Gingerbread Merry-Go-Round

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Gingerbread:

  • 750g butter, unsalted
  • 400g sugar, brown
  • 450g cane syrup
  • 1.2kg cake flour
  • 4 tsp bicarbonate of soda
  • 8 tsp ginger, ground

Royal icing:

  • 3 egg whites
  • 500g icing sugar

Caramel:

  • 175g sugar, white
  • 5 tbsp water

Preparation method

Gingerbread:

  • Pre-heat oven to 200 C
  • Lay out 2m strip of baking paper on a work surface
  • Melt the butter, sugar and syrup in a pot
  • Mix the flour, bicarbonate of soda and ground ginger in a large mixing bowl
  • Add the butter mixture and stir until well combined
  • Roll out the dough on the baking paper, to about 4mm thickness
  • Work quickly, as the dough becomes very stiff as it cools
  • Cut out the desired shapes using a pizza wheel, non-serrated knife and/or cutters
  • Cut baking paper sheets just larger than each piece
  • Grease a large baking tray
  • Place the floor circle and one floor skirt section piece on their baking paper pieces
  • Arrange on the baking tray
  • Place the side section of a closed 20cm springform cake tin in the oven
  • Bake until floor piece is slightly darkened around the edges, about 12 minutes
  • Remove the spring form cake tin and stand it on its side on a work surface
  • Remove the baking tray from the oven
  • Immediately pick up the floor skirt section and lay over the hot spring form tin
  • Bend the gingerbread to match the curve of the tin and allow to cool
  • Transfer the floor circle to a perfectly flat surface
  • Repeat the baking process/curving process with the remaining skirt pieces
  • Bake remaining flat pieces

Royal icing:

  • Whisk together the egg whites and sifted icing sugar, until well combined
  • Place in a piping bag cut with a 4mm tip

Caramel:

  • Place white sugar and water into a pot and heat until sugar is dissolved
  • Boil the sugar and water until it goes a light straw colour.
  • Remove from heat

Assembly:

  • Invert two column pieces and lay them side-by-side on the 120 degree trough jig
  • Pour hot caramel along the seam
  • Cover with baking paper and stack another inverted pair, using hot caramel to join
  • Repeat with the remaining two pieces and cover with baking paper
  • Assemble the hexagonal roof support using the jig, as for the column
  • Allow to harden
  • Invert the floor section
  • Place the floor skirt sections on either side or pipe royal icing along the seams
  • Attach the floor reinforcement sections to the floor, using royal icing
  • The template indicates where floor reinforcement sections should be attached
  • Allow to harden and then invert again
  • Stand the column pieces on the floor piece
  • Join together and join to the floor, using piped royal icing
  • Invert the floor/columns assembly, place onto the centre of the inverted ceiling
  • Pipe royal icing where the top of the central column meets the ceiling piece
  • Allow to harden and turn the right way up
  • Attach the large horses to the pole pieces with royal icing
  • Allow to harden and decorate
  • Stand each pole between the floor and ceiling sections
  • Pipe royal icing on both ends to attach the poles to the floor and ceiling
  • Assemble the hexagonal roof support and attach to the ceiling piece
  • Using royal icing for this, in a similar manner to the central column
  • Allow to harden
  • Lay the roof sections onto the ceiling circle and the support
  • Pipe along the base and sides of each roof triangle and assemble
  • Pipe royal icing on the bottom of the flagpole
  • Insert flag into the hole at the top of the roof
  • Pipe along the outsides of seams to neaten appearance
  • Invert the floor/columns assembly, place onto the centre of the inverted ceiling
  • Pipe royal icing where the top of the central column meets the ceiling piece
  • Allow to harden and turn the right way up

Decoration

  • Add the egg whites to sifted icing sugar in a large bowl
  • Whisk until well combined
  • Place half the mixture into a bowl
  • Divide the remaining mixture across five small bowls
  • Into each small bowl, add a few drops of food colouring (one colour for each bowl)
  • Stir well to incorporate colouring. Cover with cling film
  • Transfer uncoloured icing into a piping bag with a narrow round nozzle (3mm)
  • Pipe to add decoration. Place silver balls to add detail
  • Repeat the process with each colour
  • Add rosettes with a 5mm rosette nozzle to add detail
  • Allow icing to harden before serving
  • Decorate with sweets