Labels

main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Saturday, December 24

Gingerbread

Flour, all-purpose
6.5 ounces
Baking powder
1 teaspoon
Ginger, ground
1 tablespoon +
2 teaspoons
Cinnamon, ground
¾ teaspoon
Cloves, ground
¼ teaspoon
Nutmeg, freshly ground
¼ teaspoon
Cardamom, ground
1/8 teaspoon
Salt, kosher
¼ teaspoon
Beer, stout such as Guinness
½ cup +
2 tablespoons
Molasses
¾ cup
Baking soda
½ teaspoon
Eggs, room temperature
2 large
Sugar, granulated
5.5 ounces
Sugar, light brown
4 ounces
Oil, vegetable
½ cup
Cream cheese, room temperature
1 pound
Butter, unsalted, room temperature
5.5 ounces
Sugar, powdered, sifted
5.5 ounces
  1. Liberally butter two 7-by-2-inch cake pans and dust with flour; tap out the excess flour. 
  2. Preheat the oven to 350°F. 
  3. Sift together the flour, baking powder, spices, and salt; set aside. 
  4. In a small saucepan over medium heat, stir together the stout and molasses; bring to a boil. 
  5. Whisk in the baking soda. Be careful to whisk constantly, as the mixture will foam up when you add the soda. 
  6. Immediately remove from heat, and let the mixture cool to room temperature. 
  7. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs with the sugars, and whisk on medium speed until well combined and lightened in color, 3 to 4 minutes. 
  8. Slowly drizzle in the oil and beat to combine. 
  9. Reduce the speed to low and slowly add the stout mixture. 
  10. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then return to low speed and slowly add the dry ingredients, beating just until combined. 
  11. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. 
  12. Fold by hand a few more times with the spatula. 
  13. Strain the batter through a medium-mesh sieve into a clean bowl. 
  14. Divide the batter between the prepared pans. 
  15. Bake until nicely risen and lightly browned at the edges, about 45 to 50 minutes. 
  16. Transfer to a wire rack and let cool in the pans for 20 minutes. 
  17. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. 
  18. Wrap tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or up to 3 days. 
  19. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar; beat until completely smooth and glossy. 
  20. Add the cream cheese and mix thoroughly. 
  21. Fit a pastry bag with a medium star tip, fill the bag with frosting. 
  22. Pull up the cuff and twist it to seal and tighten the frosting down into the cone. 
  23. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and frosting sputters out of the bag. 
  24. Keep the bag tightly twisted so that the frosting doesn’t come back up on your hands. 
  25. Starting in the center of each cake, pipe the frosting in a tight spiral over the surface. 
  26. Use the offset spatula to slightly smooth the surface of the frosting. 
Recipe from Miette by Meg Ray.

No comments:

Post a Comment