This has been a whirlwind year! The Holidays are already here again. I have only one semester of fashion school left. It feels like yesterday, I was just starting at Parsons! I have learned more about the fashion industry than I thought I ever could. I am hoping to do an internship during my final semester. Nothing gives you more experience than an internship at a high fashion firm.
In the spirit of Christmas, I felt like featuring gingerbread this month. For those of you who are not familiar with gingerbread; it is a spice bread that originated in Germany. It is very popular around Christmas time. I thought turning this cake into petit fours, would a fun twist on tradition. I filled the layers with a cream cheese filling, which accents the gingerbread flavor beautifully. There are definitely some steps required to make these delicate little cakes, but they are so worth it! I hope you all have a wonderful Holiday season and a blessed New Year!
Preheat oven to 350 degrees, and lightly grease a 9×5
inch loaf pan.
Cream together butter, honey, molasses, milk, vanilla extract,
and egg together until well blended.
In a separate bowl, combine flour, salt, baking soda,
baking powder, ginger, ground cloves, cinnamon, and nutmeg.
Add dry ingredients to wet mixture in three additions.
Mix until smooth.
Pour into pan and smooth top with a spoon. Bake for 45-50 minutes,
or until a toothpick comes out clean, when inserted into the middle of the loaf.
Meanwhile, prepare the cream cheese filling by combining:
softened cream cheese, confectioner’s sugar, cinnamon,
Allow cake to cool in pan for 30 minutes, then transfer to a wire rack.
Allow it to cool completely.
Make several thick slices, and use a cutter to cut out cake squares.
Cut each square evenly in half.
Apply layer of filling to one of the have slices
Prepare the poured fondant by first, melting the candy coating.
In a separate bowl, combine confectioner’s sugar,
hot water, and corn syrup.
Add candy coating & vanilla, and stir until smooth.
Add food coloring if desired.Place each cake on a fork, and spoon poured
fondant all over. Try to completely cover the cake in one spoonful,
as multiple layers tend to look awkward.