- Renshaw Gum Paste
- Fondant Icing: Brown
- Rainbow Dust ProGel: Green, Red, and Black
- Rainbow Dust Metallic Paint: Pearlescent White
It’s the most wonderful time of the year, so what better way to get into the festive spirit than with our winter warming Gingerbread Spiced Latte Cake. Yes, you read right, we’ve turned your favorite seasonal drink into a yummy cake creation, perfect for all your celebrations this holiday season.
A popular flavor combination, our Gingerbread Latte Cake created by Kayla Trahan is super on trend and sure to become a family favorite. So, pop on the Christmas carols, preheat your oven to 350°F, and let’s get baking!
To begin, in a bowl, combine the milk, egg whites, and extracts until blended. Then mix the flour, granulated sugar, baking powder, and spices in an electric mixer bowl at a slow speed, adding the salted butter in small pieces. Make sure to continue mixing until the mixture becomes moist crumbs with no powdery streaks remaining on the sides of the bowl, then add the milk mixture to the dry ingredients.
Next, divide the batter evenly between 3 prepared cake pans and bake until golden brown (about 30 minutes), then remove cakes from their pans and allow them to cool to room temperature.
To achieve the frothy coffee-flavored buttercream, beat together the butter, coffee, and milk until fluffy, then slowly add in the powdered sugar. Remember to scrape the sides of the bowl as you mix and add the vanilla extract with the salt, beating until fully combined.
Now for the fun part, assembling and decorating the cake!
First, take one sponge on a serving plate and coat the top with the buttercream, continuing until all layers are stacked, then frost the entire outside and top of the cake.
Then to create your faux-food cinnamon sticks, take some Renshaw Gum Paste and a little Renshaw Ready to Roll Brown Fondant Icing and begin kneading until both pastes are fully combined (or, alternatively, you can also use Rainbow Dust ProGel Colors in Red, Yellow, and Blue, mixing until your desired shade is reached). Next, on a lightly dusted surface roll out your Gum Paste and paint with confectioner’s glaze before layering over a sheet of wafer paper and rolling out thinly.
Now using a cutter, trim your Gum Paste into a rectangle, making sure it is the same width as the height of your cake. Then, again using the cutter, cut the gum paste into 10-inch strips, rolling the paste up to create a stick effect, dust with cinnamon, and attach around the frosted sides of your cake.
To create gingerbread men, make and roll out more brown-colored gum paste, and using a cookie cutter, cut out your characters and dust with cinnamon. Then using the Rainbow Dust White Metallic Paint, decorate and place in the buttercream top of your cake.
Finally, to create the holly leaves and berries, take a small amount of Renshaw Gum Paste and knead until pliable. Then separate into two halves, adding a small amount of Rainbow Dust Red ProGel to one and Green to another. Then with the green-colored gum paste, pin out on a lightly dusted surface and use a leaf cutter to cut out your holly leaves and a Dresden tool to create the veins in the leaves. Then for berries, roll the red-colored gum paste into small balls and attach to your cake.
For that extra Christmas sparkle, use the Rainbow Dust Metallic Paint in Pearlescent Spring Green and paint over your holly leaves.
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