Tuesday with Dorie
These gingerbread cakes by Contributing Baker Johanne Killeen not only have ground and fresh ginger, but also have some black pepper to give them heat and some unsweetened cocoa and instant espresso powder to give them a mocha chocolate flavor. The end result is a chocolate spicey gingerbread.
I made half the recipe and cut down the amount of molasses because my husband is not a big fan of desserts heavy on the molasses. Since I don't have 4-inch pans, I used 3 4.5-inch baby bundts. They baked in 20 minutes. After they cooled, I topped them with fresh whipped cream and some crystalized ginger.
They definitely needed the cream and ginger because they just tasted okay plain. All the flavors came through, but probably the reduced molasses made a difference in the flavor. Still, they made a nice after dinner dessert with a cup of coffee. Visit Tuesdays with Dorie to see more gingerbread creations and visit Karen's Kitchen Stories for the recipe.
So pretty, I love your cake stand and the cream and ginger on top look perfect! Im glad you enjoyed. Eating them with Coffee would be a nice treat!
ReplyDeletePretty, pretty cake! I bet the cream and ginger did help some with the flavor, and the effect is lovely! Nice job!
ReplyDeleteNice presentation!
ReplyDeleteLove your photos, Elaine! Adorable presentation. :)
ReplyDeleteBeautiful decoration Elaine!
ReplyDeleteLove the idea of using Baby Bundts to bake the Gingerbread Baby Cakes! Your presentation is so very pretty, your cakes look wonderful with the whipped cream and the crystalized pieces of ginger! They must have tasted wonderful!
ReplyDeleteI like the look of the whipped cream on the cake. Probably would have helped temper the strong flavour of mine. And baby bundt pans are a great idea.
ReplyDeleteGreat idea to half the recipe. I didn't bake it.
ReplyDeletecarmen
Gosh I love gingerbread! They are so cute as babbundts!
ReplyDeleteGreat idea to half the recipe. I didn't bake it.
ReplyDeletecarmen
I love your gingerbread cake decorations my friend :)
ReplyDeleteCheers
Choc Chip Uru
Lovely photos! I want a cake plate just like that one :) Please visit my blog and enter my cookbook giveaway. Blessings, Catherine www.praycookblog.com
ReplyDeleteI love seeing the baby bundts this week - there is something very endearing about their presentation :-)
ReplyDeleteI loved these. I used cane syrup instead of molasses and it made a big difference. Love the mini bundts.
ReplyDeleteLove your cake pan! Very pretty. The bundt pan and halving the recipe was a great idea. I need to do that more often.
ReplyDeleteThanks for the tip about the cream. I'll make sure to remember that when I make these eventually.
ReplyDeleteGreat idea to use the mini bundt pans. Your cake looks delicious.
ReplyDeleteSuch pretty little cakes! Love the candied ginger garnish. It's interesting to read all the comments about the molasses. No one here commented on the molasses and everyone loved all the flavor combinations and gave great reviews. Maybe if I'd told them how much molasses went into this cake they would have thought about it more and maybe tasted it, but no one mentioned it...just liked all the ginger and extra good flavor. Funny how we are all different. Part of what makes this all so interesting. Have a great week.
ReplyDeleteI'm a big fan of gingerbread. Too bad these cakes didn't have more flavor, but they look lovely decorated. And I love the small size!
ReplyDeleteYour gingerbread look terrific and I love the idea of the whipped cream and ginger on top.
ReplyDeleteI thought of halving the recipe…but then I thought I’d freeze the extras to enjoy later. Your cakes look absolutely gorgeous, Elaine! Love the little bundt pans…perfect for these cakes! We loved these little spicy, chocolaty gems! I happen to love molasses!
ReplyDeleteOh, Elaine! My mouth is watering just looking at the pictures! Love the whipped cream and ginger topping... you're right.. this is perfect with a good cup of coffee!
ReplyDeleteLovely petite sized cakes, looks like a wonderful recipe, pretty cake stand;-)
ReplyDeleteVery pretty! I just want to inhale that piece!
ReplyDeleteSo very pretty!
ReplyDeleteYour gingerbread looks delicious. I agree that it needs a little something as a topping. I like the deep and overpowering flavor of this gingerbread - it was perfect for me - but I used the full amount of molasses. It does make a difference, I think.
ReplyDeletereduced molasses might be a very good thing for this recipe! Looks beautiful
ReplyDeleteWhat a lovely looking cake! The baby bundt size makes the little cakes so cute. I'll bet they taste as good as they look, too!
ReplyDeleteI'm late to your gingerbread party! :) I LOVE the presentation! It's stunning... and good call on the molasses - I love it, but with others it's not a favorite. A little goes a long way. You truly captured the "baby" part of this recipe - love it!
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