gingerbread cake with caramel cream cheese buttercream.

What a beautiful yummy looking cake and cupcakes! I love your cakes, Tieghan because they’re so real and not like too pretty to even cut it let alone eat it (this is meant to be a compliment, btw. I’ve been wanting to make a cake for a couple of weeks now, for a holiday cake and also to be able to use my beautiful cake stand for the first time (which I believe is exactly like yours! lol). You’re not cheesy at all. I love all the Christmas talks because I love this season too!


Gingerbread cake with caramel cream cheese buttercream.

This Caramel Cream Cheese Buttercream cake is a delicious Christmas treat 

 prep time 45 minutes
 cook time 30 minutes
 total time 1 hour 15 minutes
 calories 321 kcal

INGREDIENTS
3 ¼ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¾ teaspoon nutmeg
¾ teaspoon ground cloves
1/4 teaspoon salt
1 ½ cups hot water
1 tablespoon baking soda
2 (16 tablespoons) sticks Land O Lakes® European Style Salted Butter softened
1 cup packed brown sugar light or dark
1 1/3 cups molasses
3 eggs at room temperature
gingerbread men/women gold sprinkles + rosemary, for decoration (optional)

CARAMEL FROSTING
1 cup granulated sugar
2 1/2 (20 tablespoons) sticks Land O Lakes® European Style Salted Butter softened
3/4 cup heavy cream
16 ounces cream cheese softened
2 cups powdered sugar
2 teaspoons vanilla extract
gingerbread cookies for decorating

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, grease with butter or cooking spray.
  2. In a medium bowl combine the flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Thoroughly whisk to combine. Set aside.
  3. get full recipes @ halfbakedharvest.com

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