Have you had any Christmas parties yet? Either hosting one or gone to any? Other than Christmas Eve and Christmas day, we only have one Christmas Party during the season.
About three years ago my parents started throwing a Christmas work party. My dad owns his own business, so once the business started gaining many employees, they thought it would be fun to hold a big Christmas party. Ever since then we have had the same Christmas party. It’s a tradition.
For food we always have the “Taco Guy” – Caterers who come and make those delicious, authentic mini Carne Asada Tacos. And of course we have tasty desserts!
Last year was the first year that I created a full dessert table. I made different types of cookies, cupcakes, candies, and other treats. This year I am creating an even more elaborate dessert table. It will include:
Mini Chocolate Peppermint Cupcakes
Chocolate Candy Spoons (Idea from here)
*I have posted most of these recipes already, but the others will be coming up soon!
Along with all these desserts I will be making, I will also be making appetizers. I know it seems like a lot of work, making both appetizers and desserts, but I love doing this stuff – Planning, baking, cooking, catering. I don’t think of it as work, I find it fun!
The party is tomorrow and I have planned so much for it. I am completely and totally prepared. This is where my hyper-organization skills kick in.
I laid out all the platters and stands that all the food will be presented on. I have a complete list on what I need to make and when I am making it. I will start prepping today and finish right before the party begins.
Before I leave and start cooking and baking away a store, I want to show you this incredible cake. It’s a classic Gingerbread Cake, filled and frosted with a Fluffy Cinnamon Seven-Minute Frosting.
This gingerbread cake has very traditional gingerbread flavors. It is made with stout bear and molasses, which really shine throughout the cake. The texture of this cake is similar to a sponge cake – light and airy yet firm to the touch.
I filled and frosted the cake with a fluffy seven-minute frosting, hinted with cinnamon. The fluffy frosting goes perfectly with the fluffy gingerbread cake. Normally gingerbread cake isn’t frosted, but I think the frosting adds a great touch.
I created this cake as a tall 4-layer cake, but you can always bake it as cupcakes, or even a 1-layer basic cake (Just make sure to cut the recipe in half if you want to make the cake more simple with just one layer).
Now excuse me as I get in the kitchen and not leave until tomorrow night :). Have a wonderful weekend!
For Printable Recipe, Click here!
Makes: 4 layer 8-inch Cake
1 ½ cups Stout Beer (I used Green Flash Double Stout)
1 teaspoon Baking Soda
1 cup Molasses
1 ½ cups Light Brown Sugar
½ cup Sugar
3 cups All Purpose Flour
2 tablespoons Ground Ginger
1 teaspoon Baking Powder
1 teaspoon Salt
½ teaspoon Ground Cinnamon
2/3 cup Vegetable Oil
Cinnamon Seven Minute Frosting*
1 cup Sugar
1/3 cup Water
3 Egg Whites
¼ tsp. Cream of Tartar
¼ tsp. Salt
1 teaspoon Ground Cinnamon
*Do not make this frosting ahead of time. It needs to be used immediately.
To make the gingerbread cake, preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans. Line the bottoms with parchment paper and then flour the bottom and sides of the cake pans.
In a medium saucepan, bring the stout beer to a rolling boil, stirring occasionally. Remove the beer from the heat and stir in the baking soda. Whisk in the molasses, light brown sugar, and sugar. Set aside to cool.
In a large bowl, whisk together the flour, ginger, baking powder, salt, and cinnamon. Set aside.
Add the eggs and vegetable oil to the stout mixture and whisk to combine. Add this mixture to the flour mixture and whisk until the batter is smooth.
Divide the batter between the two prepared pans. Bake the cakes until a toothpick inserted into the center comes out clean, about 40 minutes. Allow the cakes to cool in pan for 15 minutes. Then remove the cakes from the pans and transfer the cakes to a cooling rack to cool completely.
While the cakes are cooling, make the Seven Minute Frosting. In a large, heatproof bowl (I used the bowl of my stand mixer), combine the sugar, water, egg whites, cream of tartar, and salt. Place the bowl over a pot of simmering water and whisk constantly (using a hand held mixer works best) until stiff peaks form, about 5 minutes.
Add the cinnamon to the mixture and then transfer the bowl to a stand mixer ﬁtted with a whisk attachment and whisk, gradually increasing in speed until the frosting becomes light and fluffy, about 2 minutes.
To assemble the cake, wrap the cakes in plastic wrap and place in the freezer to firm up, about 10 minutes. Then, if needed, slice off the round domes on the top of each cake. Using a large serrated knife cut each cake in half, creating 4 total layers.
Place one of cakes on a cake stand or plate, bottom-side down. Place about ½ cup of frosting on top, spread evenly. Place another cake on top, flat side up, and repeat spreading the frosting. Do the same with the remaining 2 cakes.
If frosting the cake like I did, which is just around the edges of the cake, place the remaining frosting in a piping bag fitted with an open star tip. Pipe around the seams of the cakes, and then around the top.
If you would like to frost the cake by fully covering it, after stacking the cakes, use the remaining frosting to cover the sides and top of the cake.
Slice, serve, and enjoy!
This cake lasts about 1 day covered.
Cake recipe adapted from Brown Eyed Baker, who got it from Cook’s Illustrated. Frosting recipe from Joy the Baker, who got it from Epicurious.