Gingerbread Big Ben

Danny Bryden recreates London's most famous landmark in gingerbread.

Equipment and preparation: for this recipe you will need one 25cm square cake board and a small paper flag.

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For the gingerbread

To decorate

  • 8-10 coloured boiled sweets, crushed
  • 250g/9oz caster sugar
  • 450g/1lb royal icing sugar
  • soft eating liquorice in black and red, for the edging and clock hands (optional)
  • 3 x 65g bags chocolate buttons
  • 100g/3½oz ready-to-roll fondant icing
  • 1 small paper flag, for decorating (optional)