To make the cake layers:

1. Using a mixer with a beater/paddle attachment (not a whisk), beat room temperature butter and sugar on medium speed until pale and creamy, about 2 minutes. Scrape down to the bottom of the bowl once during mixing to make sure no butter or sugar is stuck at the bottom.
2. Add eggs one at a time, mixing on the lowest speed after each addition for 30 seconds. Scrape down to the bottom of the bowl to make sure everything is incorporated before adding the next egg.
3. Add vanilla and mix for about 30 seconds to combine.
4. In a small bowl or measuring jug, mix room temperature buttermilk and oil. Add half to the butter mixture and mix on lowest speed to incorporate.
5. In a bowl, sift flour, baking soda, baking powder and salt. Add half of the flour mixture to the mixing bowl and mix on lowest speed to incorporate, scraping down to the bottom of the mixing bowl to check that batter is evenly mixed. Repeat with the remaining buttermilk mixture and then finish with the remaining flour mixture.
6. Grease four 6" baking pans with non-stick oil spray or butter. Divide batter equally between the cake pans.
7. Bake at 160ºC or 325ºF for 38 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
8. Leave cakes to cool in their pans for 10 minutes. Use a spatula to loosen the cakes from the edges of the pans and then turn onto a wire cooling rack. Leave to cool completely.

To make the buttercream:

1. Sift the sugar to remove any lumps and check that the butter is at room temperature - you should be able to slice through it easily with a spatula.
2. In a mixer with a beater (paddle) attachment, mix butter for a few seconds until smooth. Add a quarterof the powdered sugar and salt (if using) and mix on the lowest speed until incorporated, about one minute.
3. Scrape down to the bottom of the mixing bowl with a spatula to loosen any butter and sugar and add the next quarter of powdered sugar and mix for another minute on low.
4. Scrape down to the bottom of the bowl, add another quarter of the powdered sugar, mix for one minute on low, scrape, and add the final quarter of the powdered sugar. Mix for one more minute on low, adding the vanilla once everything is mixed together and continuing to mix until it's incorporated.
5. Add the milk or cream and mix for about 30 seconds until it's combined with the buttercream.
6. Scoop up about 1 cup of buttercream and set aside in an airtight container or cover a bowl tightly with plastic wrap.
7. Melt chocolate chips in a heatproof bowl in the microwave at 70% power for 30 second intervals, stirring after each interval until smooth. Let it cool to room temperature and the stir into your main bowl of buttercream to make chocolate buttercream. Check the consistency and add more milk or cream a tablespoon at a time until the buttercream is smooth and easily stirred.

To make the windows:

1. Mix the window ingredients in a small pan over medium heat. When it starts to simmer, stop stirring and place a candy thermometer in the pan.
2. While the sugar mixture is cooking, fill a larger pan with water and ice.
3. When the sugar mixture reaches 310F, immediately plunge the pan into the iced water to stop the cooking process. (Don't wait longer than a few seconds because the sugar will thicken and harden fast!) Poor the cooked sugar into a cubed silicone mold to make 4-5 square windows. Be careful - it will still be very hot! Set aside to cool.

To assemble the cake gingerbread house:

Follow the step by step instructions with photos in the blog post 🙂