12.29.2015

MangiaMore: GINGERBREAD layer cake


RER 12.25.15
Christmas Eve ended up being a flurry of baking— a follow-up to an earlier Christmas cookie bake-a-thon. Cookies are never enough, even that double batch of sugar cookies and those oh-too-delicious walnut bites. There were tins of cookies, but it didn’t feel like enough. Santa would be pleased, but we were having company. So I made cakes…
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Not just one layer cake, but two. To take the pressure off, I made a cake I have made what feels like a million times and has been requested on twice as many occasions.  My chocolate cake is a crowd-pleaser and just chocolate enough to be sexy.
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RER 12.24.15
RER 12.24.15

But what is a holiday without trying something new and season-sensitive? Chocolate is good all year round, but gingerbread, gingerbread is a funny festive thing. Gingerbread only feels appropriate from the fall of October to the rise of January. Martha helped me out with the dense gingerbread layers for the tall cake, while Smitten Kitchen inspired the creamy whipped filling.
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RER 12.24.15

My gingerbread cake amalgamation stood super tall and bare on the sides—naked cakes are a thing. Each layer was substantial and dense, spicy, but not too intense. A fresh whipped cream, laced with thick mascarpone cheese, cooled the warm brown layers. The cream filling was wet and airy, but not too sweet. The dichotomy left the cake lovely and light, just enough to tickle, but not enough to overwhelm.

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12.24.2015

photo OP: 'tis the SEASON

RER 12.19.15
Warning: This post is photo heavy! 

Time has moved as fast as light. With a blink of an eye and a tremendous amount of blood, sweat and tears, the first quarter at school was over.  Blink—Thanksgiving. Blink, blink—the week before winter break. Finally, after kicking and screaming, winter break.  And now, it’s already Christmas Eve.  Where has the time gone?
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RER 12.19.15
We’ve baked cookies: a double batch of sugar cookies, chocolate crinkle cookies, walnut cookies, almond cookies, cranberry oat bars.  Even at the moment, zucchini loaves are in the oven, chocolate cake batter is next in line, and a gingerbread layer cake is coming into fruition.  
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‘Tis the season for baking and this is how I holiday. How do you holiday?
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12.24.15
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