If you know me, you know that I love Gingerbread Cookies. They are the cutest cookies to ever exist and they taste so deliciously warm and comforting. I love them so much that I even got one tattooed on my left hand. His name is Gingy…
This recipe is so much fun to make and it’s perfect for the Holiday season. This cake is subtly sweet with a strong vanilla flavor. The game changer is the gingerbread whipped cream and crushed gingerbread cookies swirled in the layers.
Designed Cake Master Guide
For this cake I am using my original Swiss Roll Recipe. You can check out my Designed Sheet Cake Master Guide however, to learn all about certain tips and tricks that will help you throughout the process of designing your very own cake.
If you’ve used my recipe in the past, I originally recommended a bit of chilled between each set of piping. So for example if you’d pipe the black outline of the gingerbread, I would have recommended 10 minutes of chilling before adding more details. BUT after a lot of testing, baking, piping, listening to your comments and feedback, I am happy to report that the chilling between each design is NOT necessary.
I’ve updated all of my recipes to fix this change. If the batter was prepared correctly, it should not be thin and runny. It should be thicker and fluffy which will allow you to pipe designs without the batter running on your cookie sheet. I do however recommend 5-8 minutes of chilling the finished designs before adding the batter on top 🙂 That’s it!
Do You Have Questions About This Recipe?
I want you all to have the MOST success when trying out my recipes. I understand that this recipe can be a challenge and I don’t want any of you having a hard time on your own. Connect with me here on my website! I respond fastest here so go ahead and leave all your comments on this recipe and I will answer asap so you can get right into baking with confidence 🙂Yum