I used Martha Stewart’s Swedish Gingerbread House template. In addition to the template pieces, you also need two 6.5 x 7.5 inch pieces for the roof. For the gingerbread, put the butter, brown sugar and golden syrup into a pan over a very low heat, stirring until the butter and sugar have melted. Set aside to cool. However, as you start to run low the tube takes a lot of squeezing. Our hands were cramping up towards the end. Cadbury has released tasty holiday products before, so we’re excited to try our hand at putting together and eating a chocolate gingerbread house. Plus, the Queen of England loves Cadbury bars. I’m ready to start decorating! Where do I buy a kit?

Add the tree and gingerbread men to the cake board by applying a small amount of melted chocolate to the bottom of each piece.

The decoration didn't disappoint, either. We found it fun and easy with plenty of fun grooves baked into the walls and roof of the house to help guide you. Unless you have a day set aside, you will probably need to make the house in stages over 2-3 days. For example, day 1: bake the biscuits; day 2: construct the house up to the end of step 4; day 3: finish constructing the house and decorate. Make up to 2 weeks ahead; store in an airtight container. Add the butter mixture to the flour along with the eggs and orange juice. Mix well, then use your hands to bring together into a ball. Sprinkle a little flour over a clean work surface and knead the dough for a few minutes until smooth.

Path- cover the area in front of the doorway with white chocolate and place silver almonds in place on either side of the door, leading to the edge of the cake board.

I decorated my chocolate gingerbread house sides before putting the house together. It’s so much easier to decorate on a flat surface. I know a lot of people have issues with raw eggs so I opted for store bought gel, buttercream, and chocolate ganache to hold things together. Contains: Two Cadbury Dairy Milk Bars, Two Cadbury Dairy Milk Winter Wonderland Editions, Two Cadbury Dairy Milk Winter Gingerbread Editions, Two Cadbury White Buttons Bags, One Cadbury Flake Treatsize. The cooled white chocolate ganache should be moldable. If it is not, you can heat it gently and add more cream (sometimes, it just needs to be a little warm). Mold the white chocolate ganache into a cone (about 2 inches wide at the base and 3 inches tall). Set on a small piece of parchment paper. Press SweeTARTS Mini Chewy candies into the ganache to form the base of the tree. Refrigerate until hardened. Peel away the parchment from the bottom. Place on an unwrapped Butterfinger peanut butter cup mini. Large Butterfinger peanut butter cup minis tree

Bushes- cover rainbow gum balls with dripping white chocolate and glue 3 balls together, with one on top. Cut a door out of one end panel (as marked on the template); cut a window out of both end panels using the small star cutter. Some of the simpler gingerbread house kits aimed at younger audiences tend to have handy templates and grooves pre-baked onto the gingerbread to help guide you as you decorate. Spread the remaining portion of icing (in the bowl) over the cake board around the house, including covering the fairy-light lead, if using. Snap the whole cut-out windows into small pieces and press these into the iced board to create a crazy-paved path. Cut two of each template out of cardboard. Remove the dough from the fridge and remove the top layer of baking paper from each piece. Lay the cardboard templates on top and cut out them all out using a pizza cutter or sharp knife.As soon as the icing hits the gingerbread it'll start to dry and set, so you'll get into trouble if you change your mind about your decoration halfway through. 2) Look up designs if you need inspiration Put a dot of gel icing for the eye and use a small green Frosty Nerds candy for the eye. You can also put a drop of gel icing on the nose area and attach a small red Frosty Nerds candy for a red nose. However, we thought there wasn't quite enough icing to really go to town on the decoration. We'd recommend keeping the pre-made icing for another baking day and making a big batch of your own to ensure you don't run out. You're also instructed to cut one of the pieces yourself with a knife, which is a task that could destroy your house before you've had the chance to build it. You’ll need to draw and then cut out guides for the walls, roof, and sides of your house. If you make these now, you’ll be able to see how the pieces all fit together and you can lay the guides out in the baking sheet to make sure you’ll have enough dough for your design. Bake and cut

Looking past our amateur decorating job we were still disappointed with how this house looks. The icing pen colours and sweets looked different to how they appeared on the box - especially the orange icing - and the gingerbread in the box was much darker. I made my first batch in a small pan and poured “windows” on a silpat mat. I made a second batch in a large stainless frying pan with a flat bottom and used that for assembling the chocolate gingerbread house. Our verdict:Although it wasn't the most straightforward to build compared to the other gingerbread house kits we tested, we loved how it looked and it was definitely the tastiest.Consider buying a gingerbread house kit with a base if you want a speedier, stress-free building experience. We thought even professional bakers might get fed up with building this gingerbread house, though. You're instructed to hold the house pieces together in place for 15 minutes on several occasions, which we think takes some of the fun out of the activity. Spoon one quarter of the icing into the small piping bag fitted with the writing nozzle. Spoon another quarter into the disposable piping bag. Cover the remaining icing with a damp tea towel until needed. Heat the oven to 180°C/160°C fan/350°F/Gas 4. In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger. In a cup dissolve the bicarbonate of soda in 2 tablespoons of warm water. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.