![]() ![]() I didn’t like the way they looked, at all. You’ll notice that there are no rosemary trees on this cake (LOL). I also found pomegranate seeds and gingerbread cookies there that I intended to use as more props. Ironically, it was the closest store to my house, and I should have gone there first (sigh). The farmers market I checked first also had the giant rosemary, Safeway had none at all (wtf), and I finally found some normal-sized rosemary at an organics store. Not just one store though, noooo, that would be too easy. They would have looked ridiculous on top for sure, or even on the sides of this cake. Seriously, these were some mutant giant rosemary sprigs. When I finally did, I discovered it was HUGE. I didn’t take a good look at the rosemary when I bought it (ugh). I had also bought some thyme sprigs to act as a different set of trees. My original plan was to put rosemary trees on the top or the sides of the cake, similar to my Gingerbread Cake. As such, I’ve included two Dark Chocolate Ganache recipes below - you can choose which one you’d prefer!Īlright, so it’s decorating day! I have my ganache ready, my second set of cake layers baked, and all of my props and garnishes on hand. It is my preference to have it this way, but you may want something a bit thicker and easier to work with. It’s soft and creamy at room temperature, and rich and truffle-like when chilled. The texture of the ganache is SO good with this cake. If left in the fridge for a long time, it will firm up to the point of not being spreadable. Once I had stacked the cake layers, I nudged them all into place so they were even, and then stuck 4 (trimmed to the right height) bamboo skewers through the top of the cake to act as support.Īnother alternative is placing the ganache into the fridge to thicken up, but you need to watch it and stir often to make sure it thickens evenly. It’s fairly soft, and when you’re trying to stack 6 layers they can start to slide around a bit. ![]() The ganache frosting on this Chocolate Gingerbread Cake is on the thinner side (read: not the easiest to work with at room temperature). Take two on the layers (6″ this time) was a success, and I made the ganache frosting in advance since it needs to sit and thicken up. Luckily, the layers tasted delicious on their own, so they didn’t go to waste. The two 8″ layers I baked were too big, and definitely not going to work with this stand. ![]() Too bad I didn’t remember that I wanted to use this Chocolate Gingerbread Cake with my new cake stand. I thought I would get a head start on the baking too, and store the cake layers in the freezer until I was ready to decorate. And this time I HAD bought everything I need in advance. This cake was yet another adventure in the making. Get your copy today! How to Make this Chocolate Gingerbread Cake Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between. ![]()
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