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GIANT Gingerbread Man

The BIGGEST Gingerbread Man EVER

We’re upping the gingerbread game this year! This GIANT gingerbread man cake holds all the delicious flavors found in gingerbread cookies but has the soft texture of cake - truly the best of both worlds. Invite your friends over for a classic gingerbread decorating party then surprise them with this giant (there’s definitely enough room for everyone to decorate). This giant cake is a guaranteed hit at any holiday party this year!

To make my Giant Gingerbread Man Cake, I began with 20lbs of my Gingerbread Cake which features delicious fancy molasses, dark brown sugar, and tons of spices to give it all the delicious flavors of gingerbread. The cake is then filled with a sweet Italian Meringue Buttercream and stacked with gingersnaps and a sweet and bitter ginger orange jam for an extra tangy bite. Finally, the cake is decorated with various red and green candy - like a classic gingerbread man!

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Baking the cake:

20lbs of Yo’s Gingerbread Cake

Icing the Cake:

1 batch of Simple Syrup

1 batch of Italian Meringue Buttercream

Ginger snaps

Ginger/orange jam

Decorating the Cake:

6lbs brown fondant

1lb white fondant

Peppermint swirls, jellies - you can use whatever candy you would like

Royal icing

Item Name:	Availability:
2 x 12x18" rectangular pan
Parchment Paper	Add to Cart -
Simple Syrup Bottle	Add to Cart - $24.99
Circle Cutters	Add to Cart -
Clay extruder	Add to Cart - $29.99
Offset Spatula	Add to Cart - $14.99
Large Serrated Knife	Add to Cart -
Fondant Smoother	Add to Cart -
Small Serrated Knife	Add to Cart -
Small Paring Knife	Add to Cart -

Bake Your Cakes

Line your pans with parchment paper then preheat your oven to 350 degrees Fahrenheit. Bake 10lbs of gingerbread in each pan for 1 hour and 20 minutes.

Let your cakes cool in their pans before removing them.

Level & Decaramelize and Layer Up!

Remove your cakes from their pans then level each of them. Use a large serrated knife to layer each of your cakes into two. Trim away caramelization from one long side of each cake,

Line them Up

Line your two cakes (two layers stacked up for each) up side by side with the trimmed sides together.

Template

Use a template to cut out the shape of a giant gingerbread man with a small serrated knife.

Keep It Simple!

Carefully lift off the top layers from the cake then use Sir Squeeze to soak all of your layers with simple syrup. Set them aside for a couple minutes to fully absorb.

Fill and Stack

Spread some IMBC onto your bottom layer of cake. Break up gingersnaps and sprinkle them onto the buttercream. Add a dollop of ginger orange jam on top of the gingersnaps then spread it across the cookie bits. Add your top layers of cake to finish it off.

Crumb Coat & Chill → Ice Ice Cakey

Crumb coat your cakes with IMBC then let it chill in the fridge until firm. Ice your cake with another layer of IMBC then let it chill once more.

FUN-dant

Use a fabric measuring tape to measure the length around each part of the cake - head, arms, sides, and feet. Roll out enough brown fondant to cover the perimeter of the cake. Cut strips out that are wider than the height of the cake and at the appropriate length. Wrap the strips around the sides of the cake piece by piece starting with the arms, sides and legs, then finish off with the head. Fold the excess over the top of the cake and smooth it out with a fondant smoother or your giners. Chill your cake for a couple minutes.

Finesse

Remove your cake from the fridge then place your template on top of the cake and carefully trim away the excess fondant using a small paring knife and leaving an even border (about a ¼”). Patch up the IMBC on the top of the cake if necessary.

FUN-dant pt. 2

Roll out a large piece of brown fondant - large enough to cover the entire top surface. Use a cake board to help lay it on top of the cake then trim away the excess within the border yo created in the previous step so that it fits perfectly into the shape. Smooth it out with a fondant smoother.

Squiggles

Clay extrude more white fondant then glue them to the hands and feet in squiggly lines.

Gingerbread Face

Roll out more white fondant to approximately the same thickness as your white cords then use circle cutters to cut out eyes and a mouth. Glue them onto the cake using clear piping gel.

Sweet Decorations

Decorate your cake with whatever candy you want using royal icing as glue. This is the fun part so feel free to get super creative!