Gingerbread Fairy Huts
Gingerbread is a wonderful traditional recipe, it was originally brought from Armenia to France in 992. Personally I love gingerbread in all its forms cookies, puddings and especially cakes.
As my blog is named Faeries and Fauna I intermittently post something faerie themed so instead of making a full size gingerbread house I made a fairy village cake.
This gingerbread is hard enough to make small fairy huts with but is still soft and chewy, it is not hard and brittle like the construction gingerbread needed for larger houses.
Makes four huts with extra for cookies.[wc_row][wc_column size=”one-half” position=”first”]
1/2 cup plus 2 tbsp butter
1/2 cup white sugar
1/2 cup molasses
1 egg yolk
2 cups flour
1/2 tsp baking powder[/wc_column][wc_column size=”one-half” position=”last”]
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt[/wc_column][/wc_row]
Cream together the butter and sugar, add the egg and the molasses and mix very well. In a separate bowl mix all the remaining dry ingredients.
Chill the dough for at least a half an hour.
Roll out the dough 1/4 inch thick. Use the Gingerbread House Template to cut out your houses.
Use this icing to glue and decorate your village.
1 egg white
1 1/2 cups icing sugar
pinch of cream of tartar
Beat the egg white , add sugar, add one cup of icing sugar, then a bit more until its the right consistency. ( I found 2 cups of icing sugar made the icing too hard to work with.)
Mix together until smooth.
Start by using a pecan cake mix then add 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger. Finish as directed on your package. Pour into greased and floured spring form pan. Bake at 350 F for about 40 min.
One Bowl Spice Cake Recipe
For those who don’t want to use the mix shortcut, this recipe is spicy and uses only one bowl.[wc_row][wc_column size=”one-half” position=”first”]
2 cups flour
1/2 tsp ginger
1/4 tsp cloves 1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 tsp baking powder[/wc_column][wc_column size=”one-half” position=”last”]
1/2 cup butter
1 cup sugar
3/4 cup milk
1 cup milk[/wc_column][/wc_row]
In large bowl mix all dry ingredients including the sugar. Measure milk and add vanilla. Add the milk and butter to the bowl. Mix on low for about two minutes. Add eggs one at a time mixing well after each addition. Place in floured spring form pan bake at 350 F for about 40 minutes.
Lemon or Plain White Icing
Had I been making this cake for adults I would have thinned it with bourbon or firehot whiskey, as I was making it for little people I skipped using alcohol.
2 cups butter
4 cups sifted icing sugar
1/2 cup milk
2 tbsp vanilla
For lemon icing, add the zest of one lemon
Beat the butter on high until light and fluffy (5 min minimum). Add the icing sugar, with the beater on LOW blend in the icing sugar. Add the vanilla and milk. Beat on low until incorporated. Occasionally scrape down the sides of your bowl. Once the icing is well blended turn the mixer onto high and let beat for 10 minutes until your icing is very fluffy.
To add extra glitter cover the cake with granulated sugar. I am sure little ones won’t care. Adults may not like the crunch of the sugar so for them I would skip this step.
Hope you enjoy the cake.