Gingerbread Sheet Cake With Cinnamon Frosting Gluten Free Food

GINGERBREAD SHEET CAKE WITH CINNAMON FROSTING (GLUTEN FREE)

Steps:

• Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.If you want to make a thinner and larger sheet cake, you can use a larger baking tin - but you might have to adjust the baking time slightly.
• In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter and sugar together until pale and fluffy.
• Add the eggs, one at a time, and beat well after each addition.
• Add the molasses and mix well until fully incorporated.
• Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt and spices. Add them to the mixer and beat well until you get a smooth batter.
• Add the milk and mix until you get a smooth cake batter with no clumps.
• Transfer the cake batter into the lined baking tin and smooth out the top. Bake in the pre-heated oven at 355 ºF (180 ºC) for 36 - 38 minutes, or until an inserted toothpick comes out clean.
• Allow to cool.
• In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter until pale - about 2 minutes.
• Add the powdered sugar to the butter and beat for about 5 minutes, until pale and fluffy. Add the cinnamon and mix until it's evenly distributed.
• While the mixer is running on slow speed, slowly drizzle in the heavy cream. Once completely incorporated, increase the mixing speed to high for about 1 minute.
• Once the cake is cool, frost it with the cinnamon buttercream frosting. Create swirls in the frosting using the back of the spoon or an offset spatula.
• Decorate with sprinkles of choice.
• Enjoy!
• The gingerbread sheet cake keeps well in a closed container in a cool dry place for 2 - 3 days.

GLUTEN-FREE GINGERBREAD

Steps:

• In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
• Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
• Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs