Halloween gingerbread stenciled cake

1 servings

Ingredients

Quantity Ingredient
Halloween stencils; see * Note
Stiff paper; see * Note
2 teaspoons Baking soda
2½ cup All-purpose flour
1 tablespoon Ground ginger
2 teaspoons Ground cinnamon
½ teaspoon Ground cloves
2 teaspoons Baking powder
8 tablespoons Unsalted butter; room temperature
¾ cup Dark-brown sugar -; (packed)
1 cup Unsulfured molasses
2 larges Eggs; lightly beaten
Nonstick vegetable-oil spray
Orange sanding sugar; or
Ground ginger; mixed with
Confectioners' sugar

Directions

* Note: Make stencils out of stiff paper using a template. Cut out cooled gingerbread into circles and squares; turn pieces over so that the flat bottom sides are facing up, and arrange the stencils on top. Sift orange sanding sugar (a sparkly sugar, available in cake decorating shops) or a mix of ground ginger and confectioners' sugar generously over the cakes.

Carefully remove the stencils, and transfer the cakes to a serving platter.

A word of warning: Be sure to cool cakes completely before stenciling, or sugar will melt on contact. Heat oven to 350 degrees. Lightly spray one 9- by 13-inch pan and one 8- by 8-inch pan with cooking spray. Line the pans with parchment paper. Combine 1 cup boiling water with the baking soda, and set aside. In a large mixing bowl, sift together the flour, spices, and baking powder, and set aside. In another large bowl, cream the butter. Add the sugar, and beat on medium-low speed until fluffy. Beat in the molasses and baking-soda mixture until well combined. Beat in the flour mixture on low speed until combined. Add eggs, and beat well. Pour batter to equal heights in pans. Bake 15 minutes, and rotate pans in oven to opposite shelves. Bake 10 minutes, or until a toothpick inserted into center comes out clean. Let stand on wire rack until just cool enough to unmold, 20 to 30 minutes. Unmold onto clean piece of parchment paper. Carefully peel off paper from bottom. This smooth surface will be used for stenciling. Let cool completely. (Gingerbread may be made up to this point a day ahead, tightly wrapped, and stored at room temperature.) Use cookie cutter to cut out shapes. Place stencil on gingerbread. Sprinkle sanding or confectioners' sugar over stencil; remove stencil. Transfer to a serving platter. Repeat until all the gingerbread is used. Makes one 9- by 13-inch pan and one 8- by 8-inch pan.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 2121 Calories (kcal); 105g Total Fat; (44% calories from fat); 45g Protein; 250g Carbohydrate; 622mg Cholesterol; 3627mg Sodium Food Exchanges: 16 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 19 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart

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