Gingerbread Layer Cake #Christmas #cake

Gingerbread Layer Cake

My piping fearless is not on show - I seriously requisite to drop whatsoever moment practicing. It would forbear if my safekeeping weren't totally palpitation any period I try to piping something. I could never be a medico or a professional Jenga participant. Needless to say, the most tedious and preventative portion of this gingerbread cover was the gingerbread houses. What I mentation would be a quick, light, endearing gain overturned out to be a huge somaesthesia in the portion. Mostly due to my botheration, which is naught new!

I always someone a cruel minute disagreeable to settle how I necessary to arrange my cakes. I commonly end up on Pinterest, disenchanted and grumpy, searching for ideas. The rousing for this bar came from this adorable one that I came crossways. SO attractive hand?? Her gingerbread houses are understandably homespun, but there was no way in heeeeelll that I was doing that.

So there I am, 10pm on a Tues dark, and I'm intelligent online for mini gingerbread houses, wondering where I can get them asap locally. I can't symmetric advert how I knew that you could buy a mini gingerbread refuge kit. Maybe I had seen it somewhere before? No aim. These were easier to conceive than supposed, but of pedagogy I was afraid almost it since I had a schedule I craved to espouse to. I was this next to line to Walmart at 10:30pm to restraint if they had them. Saneness kicked in and I waited exchequer the succeeding day and got them at Michaels. Of way, I'm perception them everyplace now!

INGREDIENTS
Gingerbread Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsps baking powder
• 1/2 tsp salt
• 1 tsp ginger ground
• 1 tsp cinnamon ground
• 1/2 tsp cloves ground
• 1/2 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/3 cup dark brown sugar lightly packed
• 2 large eggs room temperature
• 1/2 cup molasses
• 1 tsp vanilla
• 1/2 cup buttermilk room temperature

Cream Cheese Frosting:

• 1 cup unsalted butter room temperature
• 6 oz cream cheese full fat, room temperature
• 3 cups powdered sugar
• 1 tsp vanilla

INSTRUCTIONS
Gingerbread Cake:

1. Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
2. In a medium bowl, whisk flour, baking powder, salt, and spices. Set aside.
3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).
4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add molasses and vanilla and mix until incorporated.
5. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
6. Spread batter evenly into prepared pans. Smooth the tops with a spatula.
7. Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
8. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
9. Cream Cheese Frosting:
10. Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).

Assembly:

1. Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake to crumb coat. Chill for 20mins. Frost the cake with a rustic pattern using the remaining buttercream.
2. Top with gingerbread and sprigs of rosemary if desired.

Share this post