Gingerbread Layer Cake With Creamy Mascarpone Frosting Food

GINGERBREAD CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
• Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
• Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
• Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
• Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
• For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
• Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
• For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
• Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.

GINGERBREAD CAKE WITH MASCARPONE FROSTING

Steps:

• Preheat oven to 325°F.
• Melt the butter in a small saucepan over medium heat.
• Pour in the maple syrup and whisk to combine.
• Add the light brown sugar, mix well and set aside for about 15 minutes.
• In a bowl, mix the egg and the milk. Add this mixture to the melted butter. Whisk.
• In a large mixing bowl, combine the flour, spices, baking soda and baking powder. Mix.
• Add the butter mixture to the dry ingredients, then mix until everything is well incorporated.
• Add the lemon juice and gently stir.
• Line an 8 inch round cake pan. Pour the cake batter into the pan. Bake for about 30-35 minutes. The cake is ready when a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for 10 minutes. Then gently remove the cake onto cooling racks.
• Let cool completely before storing.
• Wrap the cake in plastic wrap and place in the fridge overnight.
• Place a large mixing bowl, whisk attachment, mascarpone and the heavy whipping cream in the freezer for 10 to 15 minutes to chill.
• Add the cold mascarpone, cold heavy cream and powdered sugar in your cold large mixing bowl. Whip on high speed until stiff peaks form. It takes 2-3 minutes.
• Cut the cake layer in half.
• Add half of the frosting in the center. With a spatula, spread the frosting out and a bit over the edges of the cake.
• Replace the 2nd layer and use remaining frosting to spread all over the top of the cake.
• Dot the bare sides of the cake in random places.
• Add a little bit of powdered sugar to create snow.
• Sugared decorations: I use sugared rose hips and sugared fresh rosemary. (No rose hips? Use cranberries.) Make a simple syrup by add 1 cup of sugar and 1 cup of water to a saucepan over medium heat. Whisk until the sugar dissolves and bring to a boil. Let it cool. Dip the rose hips and rosemary into the syrup. Then, roll them in the sugar. Gently shake off excess sugar.

GINGERBREAD SNACKING CAKE

Steps:

• Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
• In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.
• Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners' sugar.