These Mini Gingerbread Honey Layer Cakes are a very festive Christmas dessert. The combination of molasses, spices, and honey is utterly delicious, warming, and a bit nostalgic.
Mini Gingerbread Honey Layer Cakes
Hello, my friends! As I promised in my previous post, I am sharing a dessert today (If you skipped it, in a nutshell: I will be focusing on savory festive food more this season. At least I am saying this now. There’s a chance that I might lose control and bake all the cookies in one day.)
Anyways, today is a good day to celebrate with a scrumptious dessert, specifically these Mini Gingerbread Honey Layer Cakes. Are you excited as much as I am? Good. There’s another great reason to be happy: I am going to keep things short and sweet (But please don’t demonstrate that you’re super excited. That’s rude.)
This year I have introduced some staples from Russian cuisine this year to you including a Medovik cake and two twists on it. I also wanted to come up with another, festive, version. I had been thinking, and thinking, and thinking. Then I realized one thing. Every time I talked about Medovik, I would describe the dough to be very elastic and pleasant to work with, like gingerbread. Eureka! A Christmas twist on Medovik to be! Honey works well with ginger. Cinnamon and other earthy spices work beautifully with honey. Honey and molasses are pretty good friends. I mean this is a perfect twist of two classics.
There are obviously many reasons to try this cake from its taste and flavours to its festive look. But you can see (imagine) that yourself. I’d rather mention two challenging things (Nope I am not trying to convince you not to bake this cake. But I always try to talk about both sides of my recipes). First of all, this is a time-consuming recipe, so I won’t recommend making it during the Christmas weekend. You will need at least two hours of active cooking time plus assembling and waiting (Which is the hardest part for all of us, right?) Not to mention the cleaning part (The worst part ever!) So you can enjoy it these weeks (or bookmark the recipe for January and February), and make something easy like Gingerbread fudge or Cardamom Snickerdoodle Cookies for your Christmas celebration. Keep in mind that you can easily opt for making a regular cake which would save quite some time!
The second drawback is that the dough is pretty hard to work with, and I blame molasses for this extream stickiness. But please don’t be tempted to add more flour than suggested. The dough will gladly absorb all the flour, but the baked layers will turn rough. You can do two things instead: rolling out the dough on parchment and dusting the paper and the rolling pin. You can also omit the molasses in the dough…but wait: that’s not the option at all!
And the last piece of advice: don’t worry about star-shaped cakes. While they look festive, they’re a little bit of pain to make; round cakes will look equally stunning.
Well, I hope I didn’t scare you with my warnings; these are just things to keep in mind. And I certainly hope you’re not to be easily scared, so you’ll make and enjoy these Mini Gingerbread Honey Layer Cakes one day.
Cheers for now,
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.