Baking - Cakes - christmas

Mini Gingerbread Cake

December 10, 2015

Mini Gingerbread Cake | erin made this-3

You see this cake? There’s a bit of eggshell floating around in there that I am yet to find. 

I hope it isn’t in the piece I’ll take to my dad tomorrow.

I was rushing and cracked an egg straight into the bowl of my mixer when I was preparing the batter. Everything seemed to slow down in that moment, and I watched the paddle sweep it away in one quick turn. 

Sure, I could have fished it out, but it was 35 degrees and I needed to get the cake in and out of the oven so I could breath some semi-cool air again. Let me just say sorry to whoever eats that shell. 

Another thing. How cute is my new cake stand? It was literally begging to be used and I am so happy I popped her cherry with this mini gingerbread cake.

I decided to top the cake with royal icing. I know it’s not everyone’s fave, but I actually don’t mind it. Plus it looks like a thick bed of glorious snow.

Oh, and rosemary Christmas trees? Please top all festive bakes with them ASAP. 

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Mini Gingerbread Cake
Yields 1
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
  1. 1 1/4 cups plain flour
  2. 1/3 cup brown sugar
  3. 1/3 cup molasses
  4. 2 tsp gound ginger
  5. 1 tsp ground cinnamon
  6. Pinch ground nutmeg
  7. Pinch ground clove
  8. 1 egg
  9. 1 tsp baking soda
  10. 125mL boiling water
  11. 110g butter, softened
  1. 1 egg white
  2. 1 cup icing sugar
  3. 1 tsp {or so} lemon juice
  1. Grease a 5 inch round cake tin and pre heat the oven to 160 degrees Celsius.
  2. Place the baking soda and water in a jug, stir and set aside.
  3. Place the butter and sugar in the bowl of an electric mixer and beat until fluffy.
  4. Add the molasses and spices and mix. Add the water and baking soda mix.
  5. Fold in the flour. Add the egg and mix until well combined.
  6. Transfer the batter to the tin and bake for 50 minuted or until cooked through.
  7. Allow cake to cool in the pan then transfer to a cake stand or plate.
  1. Beat the egg white in the bowl of an electric mixer until foaming
  2. Gradually add the icing sugar and beat until thick and fluffy.
  3. Add the lemon juice until you get the right consistency. You want it thick enough to hold on the cake but thin enough to settle nice and smooth.
  4. Pour the icing over the cake and top with cachous and rosemary trees.
erin made this
Mini Gingerbread Cake | erin made this-16

28 thoughts on “Mini Gingerbread Cake

  1. merilyn

    it looks great erin! … I think your photos are spot on!
    all good! … more calcium for that person! … winning!
    that will be the crunch factor!;))
    have a good one hun! love m:)X

  2. Josie Donaldson

    Oh man, there’s so much hate for royal icing but it looks so pretty and I think it feels really festive. We have a huge rosemary bush in our apartment complex and I normally use the sprigs as table decorations but now they have another use as little Christmas trees. So cute.

    Hope you have a great Christmas.

  3. Ruby

    Dont apologise for the eggshell whoever eats it will be getting some free calcium. They should feel honoured to get cake!! I love the rosemary trees – sah cute!

  4. Annie

    This is THE cutest thing I’ve seen this year. (I think cute is really the only appropriate word for adorable, small things.) The “trees” on top is such a great idea!

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  7. Claudia Brick

    SO gorgeous – I am in love with your mini cake stand and the bits of Christmas tree rosemary. My brother is selling Christmas trees at the moment for his summer job, so our house and car constantly smell like pine needles – I think I need to make this cake as well to introduce those warm, Christmas spices too! Definitely need to invest in a mini cake tin <3 (PS I am sure the egg shell thing has happened to me many times before, and no one has complained yet hahaha!!)

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