Welcome to the Cake Decorators Q&A

HI

I have just bought a Wilton Giant Gingerbread man tin and wonder if anyone may have a recipe for this please? My search on the internet threw up some conflicting information so any help would be great thanks.

xx

Hi bellscakes

There are several recipes for giant gingerbread boy. Here are a couple:
http://www.allthingschristmas.com/forum/threads/5783-Giant-Gingerbread-Boy-Cookie-(Wilton-)
http://www.recipelink.com/msgbrd/board_21/2008/DEC/6755.html

I did find the one on the Wilton site, computer crashed and now I can’t find it. Hope those two help, let me know if any good. x

EDIT: and this http://blog.hobbycraft.co.uk/make-giant-gingerbread-man/

Hi madeitwithlove

Many thanks for answering my question so promptly. I have looked at the Hobbycraft recipe and it looks great. I also checked out the first link you sent me. I wonder why one recipe calls for white fat (Trex or similar I imagine) and the other asks for butter. I’m guessing the white fat one will have a crisper texture. What is your opinion and also would you know how long the gingerbread man will keep once it’s decorated? I am making a couple for raffle prizes for a Fayre on Saturday.

Many thanks xx

Hi bellscakes

I should think they would last a couple of weeks if stored in a biscuit tin. The ones made with white fat (trex) will probably be more crispy but I think they would also have a better shelf life since trex is not a dairy product. Royal icing or chocolate decorations will be fine, they both keep well. xx

HI madeitwithlove

Just wanted to give you some feedback on the giant gingerbread men I made at the beginning of the month. I followed the links/recipes you sent for Hobbycraft and Wilton. The Hobbycraft recipe was very good, though fairly light in colour and had a mild taste which would be perfect for a child or someone who isn’t too keen on a big ginger hit. On the other hand the Wilton ginger boy recipe was lovely and dark, and tasted extremely good with a lovely gingery bite. These gingerbread men were very popular I will certainly be making them again. I gift wrapped them in lovely cellophane and they looked great even though I say so myself. However this Wilton recipe called for granulated sugar and I wondered if you though it would work using either soft brown sugar or castor sugar.

Many thanks xx

Hi bellescakes

Thank you for your update on the two recipes. I’m so pleased they worked out for you and your project was a success! 🙂 Yes you can subsitute soft brown sugar, light brown sugar or caster sugar instead of the granulated. Have a look at the Hummingbird book recipe here : http://www.goodtoknow.co.uk/recipes/475435/The-Hummingbird-Bakery-gingerbread-men
Happy baking! x