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