The Pioneer Woman1/15/2018 The Pioneer WomanPlowing through Life in the Country. One Calf Nut at a TimeJanuary Jan 2018Food & Friends Food & FriendsCategory: All2-Ingredient WondersAppetizersBreakfastCondimentsDrinksElevate ThisFood on the GoHow To.Kitchen ToolsMain CoursesSidesSoups and StewsTips and TricksPost navigationpreviously…How to Make Mashed PotatoesBlack & White CookiesGingerbread Layer Cakeby Erica on December 17, 2015 Sweet and spicy, rich and a bit tangy. I love the flavors of gingerbread. But it wasn’t always so. Growing up, I took a lot of my culinary cues from my dad. If he disliked the flavor of a dish, I figured it must be bad. And he hated the spices in gingerbread, especially nutmeg. So I steered clear of it for many years. Then I met my husband’s family. They loved spice cakes, gingersnap cookies, and gingerbread. So I decided to give it a chance. When I actually tasted it for myself, I found that I really enjoyed the flavors. This cake is a lovely dessert to take to a holiday party. It’s definitely a show-stopper. And so festive! Here is a quick tip for assembling: To get even layers of cake, insert toothpicks halfway down the sides and all the way around the cake. This creates a guide for your knife when cutting the cake in half. If you like a nice clean cake stand for presentation, insert strips of parchment paper under the first layer of cake. That way, you can carefully pull them out when you’re all done frosting. And if you haven’t already, buy an offset spatula! It makes frosting cakes so much fun. A dusting of powdered sugar on the outside of this cake makes it look extra festive. I like the way the powdered sugar fell onto the cake stand as well—it looks like snow! 1. This recipe makes enough frosting for a naked cake as shown here. If you prefer more frosting on your cake (or if naked cakes aren’t your thing), you should make about 1 1/2 to 2 times the amount of frosting. 2. My husband thought the flavors of this cake were quite strong. I loved it, but if you prefer a milder gingerbread, decrease the amount of ginger and use milder molasses (not blackstrap). Have you ever decided you dislike a food or flavor just because someone else didn’t like it? Gingerbread Layer Cake with Cinnamon Cream Cheese FrostingDecember 16, 2015 0 Ingredients
InstructionsPreheat oven to 350ºF (175ºC). Grease three 6-inch cake pans, line with rounds of parchment paper, and flour. Using a hand mixer, beat cream cheese and butter together until smooth. Sift confectioner's sugar on top and beat until smooth. Add maple syrup, vanilla, and cinnamon and beat. Taste and add more cinnamon if desired. Place a round (1/6 of the cake) of cake onto your cake stand or serving plate. Spread a layer of the frosting on top. Repeat with the remaining layers of cake. Spread a layer of cream cheese frosting on top of the cake. Hello! My name is Erica and I was born and raised in northern Minnesota. I've enjoyed being in the kitchen as far back as I can remember. I was so happy when my mom let me wash dishes for the first time when I was about 5 (I just wish I was still as enthusiastic). I was so proud to be allowed to knead bread dough when I was 8. And my mom would let me concoct my own recipes for deviled eggs, no supervision. When I was about 16, I became very interested in the nutritional aspect of food. I began experimenting with adapting recipes to make them healthier. After several failures, I was able to make meals and treats that my family loved. I wanted to share my successes with the world, and so I started my very first recipe blog. I have been blogging about my love for food ever since! Some random facts about me: I'm a shortie: a little over 5'2" tall. Foods that gross me out: watermelon, margarine, and mellow yellow. I broke my leg in a horse riding accident when I was 9. My favorite guilty pleasure late-night snack is cold cereal (with loads of cream). And finally, I was homeschooled for all of my education, and I loved it! Follow Erica:Erica's blog:Gingerbread Layer Cake with Cinnamon Cream Cheese FrostingDecember 16, 2015 0 Ingredients
InstructionsPreheat oven to 350ºF (175ºC). Grease three 6-inch cake pans, line with rounds of parchment paper, and flour. Using a hand mixer, beat cream cheese and butter together until smooth. Sift confectioner's sugar on top and beat until smooth. Add maple syrup, vanilla, and cinnamon and beat. Taste and add more cinnamon if desired. Place a round (1/6 of the cake) of cake onto your cake stand or serving plate. Spread a layer of the frosting on top. Repeat with the remaining layers of cake. Spread a layer of cream cheese frosting on top of the cake. Post navigationpreviously…How to Make Mashed PotatoesBlack & White CookiesComment: Post a comment:You May EnjoyGingerbread LatteDecember 4, 2017 9 Ways to Elevate Cake MixSeptember 21, 2017 Spiced Pear Upside Down CakeDecember 5, 2015 Chocolate BabkaDecember 7, 2017 7-Layer CookiesNovember 27, 2017 Baked Crumb Cake DoughnutsTips for Frosting Cakes—and 4 Easy Ideas!How to Frost a CakePumpkin Spiced Donuts with Bourbon Caramel GlazeNovember 5, 2015 Spiced Pumpkin Cut-Out CookiesOctober 28, 2015 How to Stock a Basic Spice CabinetNatalie’s Cookbook—and A Giveaway!October 26, 2017 How to Make Pound CakeChai-Spiced DonutsFebruary 19, 2016 Banana Bread Griddle CakesBest Tips for Baking CakesSocializeSectionsImportant LinksGreat Sites©2007–2018, The Pioneer Woman | Ree Drummond. All rights reserved. The Pioneer WomanPlowing through Life in the Country. One Calf Nut at a TimeJanuary Jan 2018Food & Friends Food & FriendsCategory: All2-Ingredient WondersAppetizersBreakfastCondimentsDrinksElevate ThisFood on the GoHow To.Kitchen ToolsMain CoursesSidesSoups and StewsTips and TricksPost navigationpreviously…How to Make Mashed PotatoesBlack & White CookiesGingerbread Layer Cakeby Erica on December 17, 2015 Sweet and spicy, rich and a bit tangy. I love the flavors of gingerbread. But it wasn’t always so. Growing up, I took a lot of my culinary cues from my dad. If he disliked the flavor of a dish, I figured it must be bad. And he hated the spices in gingerbread, especially nutmeg. So I steered clear of it for many years. Then I met my husband’s family. They loved spice cakes, gingersnap cookies, and gingerbread. So I decided to give it a chance. When I actually tasted it for myself, I found that I really enjoyed the flavors. This cake is a lovely dessert to take to a holiday party. It’s definitely a show-stopper. And so festive! Here is a quick tip for assembling: To get even layers of cake, insert toothpicks halfway down the sides and all the way around the cake. This creates a guide for your knife when cutting the cake in half. If you like a nice clean cake stand for presentation, insert strips of parchment paper under the first layer of cake. That way, you can carefully pull them out when you’re all done frosting. And if you haven’t already, buy an offset spatula! It makes frosting cakes so much fun. A dusting of powdered sugar on the outside of this cake makes it look extra festive. I like the way the powdered sugar fell onto the cake stand as well—it looks like snow! 1. This recipe makes enough frosting for a naked cake as shown here. If you prefer more frosting on your cake (or if naked cakes aren’t your thing), you should make about 1 1/2 to 2 times the amount of frosting. 2. My husband thought the flavors of this cake were quite strong. I loved it, but if you prefer a milder gingerbread, decrease the amount of ginger and use milder molasses (not blackstrap). Have you ever decided you dislike a food or flavor just because someone else didn’t like it? Gingerbread Layer Cake with Cinnamon Cream Cheese FrostingDecember 16, 2015 0 Ingredients
InstructionsPreheat oven to 350ºF (175ºC). Grease three 6-inch cake pans, line with rounds of parchment paper, and flour. Using a hand mixer, beat cream cheese and butter together until smooth. Sift confectioner's sugar on top and beat until smooth. Add maple syrup, vanilla, and cinnamon and beat. Taste and add more cinnamon if desired. Place a round (1/6 of the cake) of cake onto your cake stand or serving plate. Spread a layer of the frosting on top. Repeat with the remaining layers of cake. Spread a layer of cream cheese frosting on top of the cake. Hello! My name is Erica and I was born and raised in northern Minnesota. I've enjoyed being in the kitchen as far back as I can remember. I was so happy when my mom let me wash dishes for the first time when I was about 5 (I just wish I was still as enthusiastic). I was so proud to be allowed to knead bread dough when I was 8. And my mom would let me concoct my own recipes for deviled eggs, no supervision. When I was about 16, I became very interested in the nutritional aspect of food. I began experimenting with adapting recipes to make them healthier. After several failures, I was able to make meals and treats that my family loved. I wanted to share my successes with the world, and so I started my very first recipe blog. I have been blogging about my love for food ever since! Some random facts about me: I'm a shortie: a little over 5'2" tall. Foods that gross me out: watermelon, margarine, and mellow yellow. I broke my leg in a horse riding accident when I was 9. My favorite guilty pleasure late-night snack is cold cereal (with loads of cream). And finally, I was homeschooled for all of my education, and I loved it! Follow Erica:Erica's blog:Gingerbread Layer Cake with Cinnamon Cream Cheese FrostingDecember 16, 2015 0 Ingredients
InstructionsPreheat oven to 350ºF (175ºC). Grease three 6-inch cake pans, line with rounds of parchment paper, and flour. Using a hand mixer, beat cream cheese and butter together until smooth. Sift confectioner's sugar on top and beat until smooth. Add maple syrup, vanilla, and cinnamon and beat. Taste and add more cinnamon if desired. Place a round (1/6 of the cake) of cake onto your cake stand or serving plate. Spread a layer of the frosting on top. Repeat with the remaining layers of cake. Spread a layer of cream cheese frosting on top of the cake. Post navigationpreviously…How to Make Mashed PotatoesBlack & White CookiesComment: Post a comment:You May EnjoyGingerbread LatteDecember 4, 2017 9 Ways to Elevate Cake MixSeptember 21, 2017 Spiced Pear Upside Down CakeDecember 5, 2015 Chocolate BabkaDecember 7, 2017 7-Layer CookiesNovember 27, 2017 Baked Crumb Cake DoughnutsTips for Frosting Cakes—and 4 Easy Ideas!How to Frost a CakePumpkin Spiced Donuts with Bourbon Caramel GlazeNovember 5, 2015 Spiced Pumpkin Cut-Out CookiesOctober 28, 2015 How to Stock a Basic Spice CabinetNatalie’s Cookbook—and A Giveaway!October 26, 2017 How to Make Pound CakeChai-Spiced DonutsFebruary 19, 2016 Banana Bread Griddle CakesBest Tips for Baking CakesSocializeSectionsImportant LinksGreat Sites©2007–2018, The Pioneer Woman | Ree Drummond. All rights reserved.
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