Mix the butter and light brown sugar for 5 minutes until light.

Add the caramel sauce, egg, egg yolk, vanilla and molasses and mix well for a few more minutes.

Add the flour, salt, baking soda, baking powder and spices and knead the dough a bit until you can gather it into a ball.

Wrap the dough in plastic wrap and refrigerate for at least 6 hours.

Once chilled, place the dough on a floured working surface and roll it into a 4-5mm thick sheet. Cut out your desired shape - you can make a gingerbread house or you can use various cutters to shape small gingerbread pieces.

Place the cut out shapes on a baking tray lined with parchment paper and bake in the preheated oven at 170C for 10-12 minutes or a bit more, depending on the thickness of the dough or its size. The final gingerbread should still be a bit soft when removed from the oven as it will dry out more as it cools down.

Allow the shapes to cool down completely.

Combine the ingredients in a bowl and mix for 8-10 minutes or until fluffy and light.

At this point, you can add food coloring if you want - I like to keep the frosting white and play around with candies for decoration.

Place the walls of the house on a cardboard, making sure they stick to the bottom of the board. Use glasses to support the walls if needed.

Allow to dry out for 30 minutes then attach the roof, sticking it with more royal icing for support.

Decorate the gingerbread house as you wish!