For the gingerbread cake, first make the gingerbread houses.
For the dough, heat the water, honey and brown sugar in a saucepan until the sugar is completely melted. It is important that the mixture does not boil.
Melt baking margarine in the warm mass and let cool briefly. Stir in flour, gingerbread spice and baking soda with a mixer. The mass is now still relatively liquid and must therefore cool at least 2-3 hours, but preferably overnight in the refrigerator.
Then knead the gingerbread dough and roll out on a floured work surface and cut out several different sized houses, or cut them out with a knife if you don’t have suitable cookie shapes.
Cut out small fir trees from the leftover dough for later decoration of the cake. Then brush the gingerbread houses and fir trees with water and bake at 180 degrees for about 10 to 15 minutes. The finished cookies are relatively hard after baking and should be stored in a tin for at least a week so that they become nice and soft.
For the glaze, mix the powdered sugar and lemon juice and add food coloring to taste, then use a piping bag to pipe the glaze onto the little houses. Let the finished gingerbread houses dry well overnight.
For the Christmas tree decorations, trim the ice cream cones to three different lengths. Mix the powdered sugar and lemon juice and color with the food coloring. Then