The best delicious Halloween Gingerbread Stenciled Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Halloween Gingerbread Stenciled Cake recipe today!
Hello my friends, this Halloween Gingerbread Stenciled Cake recipe will not disappoint, I promise! Made with simple ingredients, our Halloween Gingerbread Stenciled Cake is amazingly delicious, and addictive, everyone will be asking for more Halloween Gingerbread Stenciled Cake.
What Makes This Halloween Gingerbread Stenciled Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Halloween Gingerbread Stenciled Cake.
Ready to make this Halloween Gingerbread Stenciled Cake Recipe? Let’s do it!
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Halloween stencils; see *
-Note
Stiff paper; see * Note
2 ts Baking soda
2 1/2 c All-purpose flour
1 tb Ground ginger
2 ts Ground cinnamon
1/2 ts Ground cloves
2 ts Baking powder
8 tb Unsalted butter; room
-temperature
3/4 c Dark-brown sugar -; (packed)
1 c Unsulfured molasses
2 lg Eggs; lightly beaten
Nonstick vegetable-oil spray
Orange sanding sugar; or
Ground ginger; mixed with
Confectioners’ sugar
* Note: Make stencils out of stiff paper using a template. Cut out cooled
gingerbread into circles and squares; turn pieces over so that the flat
bottom sides are facing up, and arrange the stencils on top. Sift orange
sanding sugar (a sparkly sugar, available in cake decorating shops) or a
mix of ground ginger and confectioners’ sugar generously over the cakes.
Carefully remove the stencils, and transfer the cakes to a serving platter.
A word of warning: Be sure to cool cakes completely before stenciling, or
sugar will melt on contact. Heat oven to 350 degrees. Lightly spray one 9-
by 13-inch pan and one 8- by 8-inch pan with cooking spray. Line the pans
with parchment paper. Combine 1 cup boiling water with the baking soda, and
set aside. In a large mixing bowl, sift together the flour, spices, and
baking powder, and set aside. In another large bowl, cream the butter. Add
the sugar, and beat on medium-low speed until fluffy. Beat in the molasses
and baking-soda mixture until well combined. Beat in the flour mixture on
low speed until combined. Add eggs, and beat well. Pour batter to equal
heights in pans. Bake 15 minutes, and rotate pans in oven to opposite
shelves. Bake 10 minutes, or until a toothpick inserted into center comes
out clean. Let stand on wire rack until just cool enough to unmold, 20 to
30 minutes. Unmold onto clean piece of parchment paper. Carefully peel off
paper from bottom. This smooth surface will be used for stenciling. Let
cool completely. (Gingerbread may be made up to this point a day ahead,
tightly wrapped, and stored at room temperature.) Use cookie cutter to cut
out shapes. Place stencil on gingerbread. Sprinkle sanding or
confectioners’ sugar over stencil; remove stencil. Transfer to a serving
platter. Repeat until all the gingerbread is used. Makes one 9- by 13-inch
pan and one 8- by 8-inch pan.
Yields
1 servings
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