We have never really celebrated Halloween but this year Mike and I decided to make a Halloween gingerbread mansion. We used our no fail gingerbread recipe (video links on how to make, bake and assemble a gingerbread house are available on the Book 1: Sir Chocolate and the strawberry cream berries story and cookbook sub-page of the Robbie’s Inspiration page of this site.
The gingerbread baked perfectly and we quickly cut out each piece of the mansion using the template we had drawn and cut out the previous night. This is the most ambitious gingerbread project we have undertaken to date as the house has angled walls and also a closed in entrance hall with a roof. We glued the house together using royal icing, the recipe for which is available in Book 1: Sir Chocolate and the strawberry cream berries story and cookbook, and propped all the pieces together to dry using glasses from the kitchen.
The house came out really well and we decorated it with three fondant ghosts that we had made previously (the tutorial on how to make a fondant ghost can be found on the baking videos and tutorials page of this site). We had also made two black bats out of fondant and attached them to skewers to elevate them. We decorated the roof with all the chipped and broken milk chocolate disks I had in my baking cupboard. We added some other decorations and features using a spider’s web, Trick and Treat placards and a tombstone that we made out of white chocolate using bought Halloween moulds.
We added some further fondant creatures from Sir Chocolate’s World in the form of three giant flower eating snails which appear in Book 3: Sir Chocolate and the sugar dough bees story and cookbook and some of the trolls from Book 4: Sir Chocolate and the condensed milk river story and cookbook. Sir Chocolate himself also makes a appearance with his usual happy smile.