Cake 10: “Cake Wrecks” Gingerbread Cake

Three points I want to address:

  1. The 52 Cakes Project. I can’t believe it’s the tenth week of this project. That’s kind of a milestone, right? Ten straight weeks and I haven’t missed one. I am almost at 20% completion of this goal. There has been lots of offline discussion as to what to do with the Fifty-Two Cakes website after the year is up.Some have suggested 52 cookies, 52 cupcakes, 52 other desserts. You tell me! What would you like to see?
  2. Cake Wrecks. Are you familiar with the blog CakeWrecks, a website dedicated to horrendous and hilarious cake fails? Well the challenge I drew out of the hat this week was to create a CakeWrecks cake. Meaning I have to purposely make this thing either hideous, botched or politically incorrect. Tougher than it sounds. After brainstorming with my hubby, I opted for the not quite politically correct option but it had to be clean enough for the office, which brings us to the Drunken Gingerbread Man.
  3. Gingerbread. The challenge had nothing to do with flavor this week – it had everything to do with design, so I got to choose the flavor.┬áMom-in-law suggested gingerbread for the flavor. I like gingerbread, and it reminds me of fall, which I love. And we all know from last week’s post just how much I love fall!

All right, on to the cake:

Gingerbread Cake Recipe Ingredients

  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup molasses
  • 2 tablespoons minced crystallized ginger
  • 2 large room temperature beaten eggs
  • 3 cups unbleached all-purpose flour
  • 1.5 tablespoon ground ginger
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 0.25 teaspoon ground cloves
  • 1 cup water
  • 1 tablespoon baking soda
  • Softened butter for greasing the pan
  • White frosting with narrow straight-line tip applicator

Gingerbread Cake Recipe Directions

Preheat the oven to 325 degrees. Butter a 9″x13″ rectangular baking pan and put a piece of parchment paper on the bottom. In one bowl, mix the vegetable oil, sugar, molasses and crystallized ginger. Add the eggs, one at a time, and whisk together until the mixture is completely smooth. In a second bowl, mix the flour, ground ginger, cinnamon, salt and ground cloves. Mix the two together until it is a well-blended batter. In a saucepan, bring the cup of water to a boil, then remove from the heat and stir in your baking soda. Pour into the batter and mix together until they are blended, but do not overmix. Pour into your baking pan and bake for about 45 minutes, or until your toothpick inserted in the center comes out clean. Cool for about 15 minutes in the pan on a cooling rack, then turn out onto your decorating or serving tray to cool completely. I refrigerated mine overnight.

Drunk Gingerbread Man Decoration Instructions

First, I had to cut out a gingerbread man shape. Much like the monster chocolate cake with coconut cream frosting in week 1, I drew out the gingerbread man shape on waxed paper, then cut it out to create a stencil of sorts. Using a sharp knife I cut slowly around the stencil to get the gingerbread man shape, and cleaned the knife often to keep the cut as clean as possible. Yeah, but guess what, I’m terrible with a knife and there’s no such thing as a clean cut into gingerbread. I wish that I had a gingerbread man cake pan, but I really can’t justify that expense. I squished the outside edges down a little bit to keep it cohesive. I used the cut-out bits to make the alcohol bottles around him. I took a tube of white icing with a narrow tip to create the “X” eyes, his drunk mouth, the traditional gingerbread man buttons and sleeves, his loosened necktie, and of course the empty alcohol bottles. There was lots of debate in the office as to whether the one on the left was a wine bottle, a dreidel or a middle finger. True to CakeWrecks form!

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