Gingerbread Layer Cake #Christmas #Cake

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This Gingerbread Cover is perfect for the holidays! A moist and pleasing flavouring block with a tangy remove cheeseflower ice.

My piping job is not on mark - I seriously require to drop many minute practicing. It would help if my keeping weren't totally shakiness any time I try to piping something. I could never be a doc or a professional Jenga player.

Unneeded to say, the most prolix and preventative division of this gingerbread cover was the gingerbread houses. What I intellection would be a hurried, casual, lovable acquisition turned out to be a brobdingnagian disconcert in the stub. Mostly due to my botheration, which is aught new!

I e'er love a soured quantify trying to adjudicate how I necessary to decorate my cakes. I ordinarily end up on Pinterest, disenchanted and grumpy, searching for ideas. The production for this bar came from this loveable one that I came crossways. SO artful honourable?? Her gingerbread houses are understandably homemade, but there was no way in heeeeelll that I was doing that.

Gingerbread Layer Cake

This Gingerbread Cover is perfect for the holidays! A moist and pleasing flavouring block with a tangy remove cheeseflower ice.

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.

Cream Cheese Frosting:

1. 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.

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