Gingerbread Latte Cake
Ingredients
350 grams plain flour
4 tsp. baking powder
3 tsp. ground ginger
2 tsp. ground cinnamon
0.5 tsp. ground cloves
1 tsp. baking powder
1 tsp. salt
300 grams soft brown sugar
50 grams ground almonds
200 grams unsalted butter
3 eggs
2 black treacle
200 ml milk
1 lemon juice
6 stem ginger
3 instant coffee granules
75 grams caster sugar
5 boiling water
250 grams unsalted butter
1 tsp. ground ginger
500 grams icing sugar
2 tsp. vanilla extract
2 ginger syrup
280 grams cream cheese
200 grams green candy melts
15 chocolate sticks
sprinkles, as needed
edible glitter, as needed
desiccated coconut, as needed
Instructions
STEP 1/13
Cut the butter into cubes and leave at room temperature to soften.
Mix the milk and lemon juice in a jug and set aside.
STEP 2/13
Pre heat the oven to 180°C.
Grease the round tins and line with parchment paper.
Line a baking tray with parchment paper.
Fit the K beater to the machine.
STEP 3/13
Add Ingredients 1 (flour, baking powder, ginger, cinnamon, cloves, baking powder, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 2 for about 2 minutes.
STEP 4/13
Add Ingredients 2 (sugar, ground almonds) to the bowl.
Mix on speed 2 for about 2 minutes.
STEP 5/13
Add Ingredients 3 (butter) into the Mixer bowl.
Mix on speed 4 for about 3 minutes or until the mixture resembles breadcrumbs.
STEP 6/13
Add Ingredients 4 (eggs) into the Mixer bowl.
Mix on speed 4 for about 4 minutes.
STEP 7/13
Add Ingredients 5 (black treacle, soured milk, ginger) into the Mixer bowl.
Mix on speed 4 for about 4 minutes.
Divide the mixture between the two round tins.
Bake for 45 minutes at 180°C until a skewer tests clean.
STEP 8/13
Add Ingredients 6 (coffee, sugar, boiling water) into a small bowl.
Mix until combined.
Brush the cakes with the coffee syrup.
STEP 9/13
Retrieve, clean the Mixer bowl and fit the K beater.
Add the first 2 of Ingredients 7 (butter, ginger) into the Mixer bowl.
Start the machine on speed 2.
Add the last of Ingredients 7 (icing sugar) to the bowl bit by bit.
Mix for 5 minutes or until soft and creamy.
STEP 10/13
Add Ingredients 8 (vanilla, ginger syrup, soft cheese) into the Mixer bowl.
Mix on speed 2 and mix for about 3 minutes until smooth.
Transfer the icing to a medium bowl.
Cover and chill in the fridge.
STEP 11/13
Add Ingredients 9 (candy melts) into a clean small bowl.
Melt in the microwave in 30 seconds burst until completely melted.
Transfer to a piping bag.
STEP 12/13
Place the first of Ingredients 10 (chocolate sticks) on to the baking tray.
Pipe the candy melts in a zig zag pattern forming a Christmas tree shape.
Sprinkle with the rest of Ingredients 10 (sprinkles, glitter).
Leave to set at room temperature.
Turn the cakes out of the tin.
Slice each of the cakes in half.
Use some of the buttercream to sandwich the layers together.
Spread a thin layer of buttercream on the sides and the top of the cake.
Chill in the fridge for 30 minutes.
Spread the rest of the buttercream on to the cake, smooth and finish the top by making swirls and peaks.
STEP 13/13
Decorate the top of the cake with Ingredients 11 (coconut).
Chill for 30 minutes.
Place the trees into the top of the cake.
Serve.
Gingerbread Latte Cake
Ingredients
350 grams plain flour
4 tsp. baking powder
3 tsp. ground ginger
2 tsp. ground cinnamon
0.5 tsp. ground cloves
1 tsp. baking powder
1 tsp. salt
300 grams soft brown sugar
50 grams ground almonds
200 grams unsalted butter
3 eggs
2 black treacle
200 ml milk
1 lemon juice
6 stem ginger
3 instant coffee granules
75 grams caster sugar
5 boiling water
250 grams unsalted butter
1 tsp. ground ginger
500 grams icing sugar
2 tsp. vanilla extract
2 ginger syrup
280 grams cream cheese
200 grams green candy melts
15 chocolate sticks
sprinkles, as needed
edible glitter, as needed
desiccated coconut, as needed
Instructions
STEP 1/13
Cut the butter into cubes and leave at room temperature to soften.
Mix the milk and lemon juice in a jug and set aside.
STEP 2/13
Pre heat the oven to 180°C.
Grease the round tins and line with parchment paper.
Line a baking tray with parchment paper.
Fit the K beater to the machine.
STEP 3/13
Add Ingredients 1 (flour, baking powder, ginger, cinnamon, cloves, baking powder, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 2 for about 2 minutes.
STEP 4/13
Add Ingredients 2 (sugar, ground almonds) to the bowl.
Mix on speed 2 for about 2 minutes.
STEP 5/13
Add Ingredients 3 (butter) into the Mixer bowl.
Mix on speed 4 for about 3 minutes or until the mixture resembles breadcrumbs.
STEP 6/13
Add Ingredients 4 (eggs) into the Mixer bowl.
Mix on speed 4 for about 4 minutes.
STEP 7/13
Add Ingredients 5 (black treacle, soured milk, ginger) into the Mixer bowl.
Mix on speed 4 for about 4 minutes.
Divide the mixture between the two round tins.
Bake for 45 minutes at 180°C until a skewer tests clean.
STEP 8/13
Add Ingredients 6 (coffee, sugar, boiling water) into a small bowl.
Mix until combined.
Brush the cakes with the coffee syrup.
STEP 9/13
Retrieve, clean the Mixer bowl and fit the K beater.
Add the first 2 of Ingredients 7 (butter, ginger) into the Mixer bowl.
Start the machine on speed 2.
Add the last of Ingredients 7 (icing sugar) to the bowl bit by bit.
Mix for 5 minutes or until soft and creamy.
STEP 10/13
Add Ingredients 8 (vanilla, ginger syrup, soft cheese) into the Mixer bowl.
Mix on speed 2 and mix for about 3 minutes until smooth.
Transfer the icing to a medium bowl.
Cover and chill in the fridge.
STEP 11/13
Add Ingredients 9 (candy melts) into a clean small bowl.
Melt in the microwave in 30 seconds burst until completely melted.
Transfer to a piping bag.
STEP 12/13
Place the first of Ingredients 10 (chocolate sticks) on to the baking tray.
Pipe the candy melts in a zig zag pattern forming a Christmas tree shape.
Sprinkle with the rest of Ingredients 10 (sprinkles, glitter).
Leave to set at room temperature.
Turn the cakes out of the tin.
Slice each of the cakes in half.
Use some of the buttercream to sandwich the layers together.
Spread a thin layer of buttercream on the sides and the top of the cake.
Chill in the fridge for 30 minutes.
Spread the rest of the buttercream on to the cake, smooth and finish the top by making swirls and peaks.
STEP 13/13
Decorate the top of the cake with Ingredients 11 (coconut).
Chill for 30 minutes.
Place the trees into the top of the cake.
Serve.