Monday, 16 January 2012

And again for Christmas I made some Gingerbread cake pops

I forgot to take pictures of them on their own so here is a pic of them in the goodie box I was assembling for my son's swimming instructor.

For the gingerbread cake: (from Martha Stewart)
8 Tbsp unsalted butter at room temperature
2 1/2 cups of all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
2 tsp baking powder
2/3 cup of unsulfured molasses (I didn't have any and to be honest I have no clue where I could find some here so I used Treacle)
1 tsp freshly grated ginger
2 large eggs lightly beaten

1- Heat the oven to 350F (180). 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.

2- In an electric mixer with paddle attachment, cream the butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking soda mixture and flour mixture. Beat in eggs.

3- Pour the batter in prepared pans; bake until a toothpick inserted in the center comes out clean 30 to 35 minutes. Let cool on a wire rack.

While you wait for the cake to cool, you can make the brown sugar frosting:

Brown sugar frosting:


1/2 cup butter

1 cup brown sugar, packed

1/4 cup milk

2 cups sifted confectioners' sugar, more or less

hot water, optional


In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners' sugar. Beat until thick enough to spread. If too thick, add a little hot water.

Break the cake in pieces.
Mix the frosting to the cake and make it into a sort of a paste.
Put in the fridge to harden for at least an hour.
Take it out of the oven and place it between 2 sheets of food wrap.
With a rolling pin, roll it out and flatten it.
Cut the gingerbread men out.
Place them on a cookie pan and place them in the fridge overnight or even in the freezer. Make sure they are covered with a food wrap so no water gets on them.
When they have harden enough, melt some milk chocolate with a little bit of vegetable oil- something neutral, you don't want to spoil the taste of the chocolate (double boiler method). Leave it to cool slightly since you are going to dunk the gingerbread men you don't want them to melt or get the chocolate messy.
Before you dunk the gingerbread men, prepare another cookie pan or another dish with a baking sheet over it to place you gingerbread men once they have been covered in chocolate.
Dunk your gingerbread men in the melted chocolate. If you want to stick some decorations (like the buttons on mine) you will need to do it immediately after you have placed the gingerbread men to set.

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