Gingerbread Snack Cake 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 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.

GINGERBREAD CAKE

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

GINGERBREAD CAKE WITH SNOW SUGAR

Steps:

• Preheat the oven to 375 degrees F. Brush the bottoms and sides of two 9-by-3-inch loaf pans with oil. Line the bottoms with parchment paper leaving a 2-inch overhang on two sides, then brush the paper with oil.
• In a medium bowl, whisk the whole eggs, egg yolks, molasses and vanilla until smooth. In a small bowl, mix the buttermilk with 1/3 cup of hot water.
• In a large bowl, whisk the flour with the baking powder, cinnamon, ginger, salt, nutmeg and cloves. Add the brown sugar and mix very well. Add the butter and oil and mix until the mixture resembles coarse meal. Slowly drizzle in the egg mixture and stir until incorporated, then whisk in the buttermilk mixture until smooth, scraping around the sides and bottom of the bowl as necessary.
• Pour the batter into the prepared loaf pans, then sprinkle half the candied ginger on top of each cake. Bake until the cakes feel bouncy and a tester inserted in the centers comes out clean, 25 to 30 minutes. Transfer the cakes to a rack and let cool for 10 minutes. Unmold the cakes, being sure to peel off the parchment paper, and cool completely on the rack, right-side up.
• When ready to serve, place a gingerbread cake on a serving platter, then sift 1/2 cup of the Snow Sugar in a sieve over the top of the cake until dusted.
• Place the sugar and cornstarch in a medium bowl and whisk to combine. Slowly drizzle in the coconut oil while whisking until the mixture comes together; it may clump together slightly but should redistribute fairly evenly to look like coarse breadcrumbs. If you are going to use the snow sugar immediately, place the bowl in the refrigerator for 5 to 10 minutes to allow the coconut oil to solidify; it can also be stored in an airtight container in the refrigerator until ready to use. When you are ready to use, break up any large clumps, then place the snow sugar in a fine sieve and press lightly on the sugar to sift over the top of the cake to create a snowy effect.

GINGERBREAD SNACK CAKE

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder, salt, baking soda and spices; set aside. Mix molasses and water until blended.
• Beat 1/4 cup (4 Tbsp.) butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in egg. Add flour mixture alternately with molasses mixture, mixing well after each addition.
• Pour into 8-inch square pan sprayed with cooking spray.
• Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat cream cheese and remaining butter in medium bowl with mixer until creamy. Blend in milk and extract. Gradually add powdered sugar, mixing well after each addition; spread onto cake.

GINGERBREAD SNACK CAKE WITH VANILLA OR RUM SAUCE

Steps:

• Cut flour sugar and butter together.
• Set aside one cup of mix.
• In remainder of mix sprinkle soda and spices. Then add eggs and mix well.
• Then lightly stir in buttermilk.
• Pour into a 9 by 12 greased pan, Then sprinkle remaining reserved mixture on top.
• Bake at 350°F for 35 to 40 minutes.
• For Sauce:.
• Mix sugar and cream together.
• Heat, when ready to serve beat in melted butter real well and stir in flavoring.
• Serve over gingerbread and then add cool whip if desired.