If you hadn’t noticed yet, I’m on a gingerbread kick. ‘Tis the season! I saw this cake on Pinterest that had gingerbread men on the inside, and I knew I wanted to make it. It’s so cute!
Although I’ve made gingerbread cookies a few times, I don’t think I had ever made gingerbread cake (though I do have a killer recipe for a ginger chocolate cake, but that will come some other day). But I thought it was the perfect cake to use this Christmas tree mold I got last year, and to have a little something to snack on while decorating the actual tree (I usually make cookies, but I had just finished a 6 dozen order so I was a little cookie saturated).
Even though I don’t drink much alcohol, I can’t turn down a perfectly good shot of Amarula. So when I saw this recipe on With A Blast, I knew I had to try it. I had always wanted to bake something with Amarula, but I thought it would be hard to make the flavor come through. Especially without using a lot, cause we’re talking about expensive liqueur :P
|Chocolate cola cake with toasted coconut-pecan frosting|
I definitely don’t write as many posts as I would like to. I bake at least two times a week and some things don’t make it to the blog. Some of them wouldn’t have been posted anyway because I didn’t get many pictures or because they were ugly (like the awesome strawberry milk whoopie pies from Sprinkle Bakes that I accidentally turned into strawberry milk shortcakes), but other times I just lack time to post them.