There is nothing like the smell of warm gingerbread, wafting out of the oven on a cool winter day…
This is my favorite gingerbread cake recipe, which I made for my daughter’s 4th birthday party. Guess somebody else thought warm gingerbread sounded just right, because they asked me to post the recipe, so here it is!
And the icing on the cake, of course…
Cream Cheese Honey Icing Recipe
- Add all to a small mixing bowl, including a few Tbsp of raw milk. Start mixing with handheld beater, and slowly add more milk until you achieve the consistency you like.
- Taste many times, just to make sure it still tastes good. Share the beaters with your 4 year old and feel like a kid again.
To make a colored icing, add a little less milk and instead thaw some berries to mix in. I use raspberry for red (but really more of a pink) coloring, blackberry for purple, and blueberry for (what else?) blue. You can see above that I didn’t color my icing this time, but put frozen raspberries around the edge (note- frozen raspberries will melt and drip all over the white icing!) If you’re brave, you can try using liquid Chlorophyll for green. Any ideas for yellow or orange?