This week's Heavenly Cake Bakers selection from Rose's Heavenly Cakes was the English Gingerbread cake. The cake is supposed to be baked in an 8-inch square or 9-inch round cake pan, but when I saw this adorable Village Cake Pan by NordicWare, I knew immediately that I wanted to use it for this week's cake.
Oh my, I can't stand it. They're so darn cute!!!
Th village pan comes with it's own recipe, but Rose's gingerbread cake recipe worked perfectly without any adjustment. One recipe filled the pan twice, using 1/3 cup of batter for each house (recipe makes 12 houses) - baked in the lower third of a 325F oven for 15 minutes. Cooled in pan for 10 minutes, then turned out onto a cooling rack to finish cooling. I sprayed the pan with Baker's Joy (flour/oil baking spray). The little houses popped right out of the pan without any trouble at all.
I actually made the recipe twice, once using Lyle's Golden Syrup, and once using the alternate light corn syrup. The darker cakelets were made with Lyle's, and as you might have guessed, they tasted a little better than the ones made with corn syrup... more gingerbready. The corn syrup ones tasted more like a spice cake - not bad, but not nearly as gingerbready.
I allowed myself to kick back and play a bit with royal icing.
It was a great way to relax during the pre-Christmas hustle and bustle.
Thanks so much for visiting and Merry Christmas!