Two weeks ago, on our anniversary, we ate the top tier to our wedding cake, which was gingerbread cake with cream cheese frosting and filling. It was SO good, but a bit dry. It totally put me in the mood to make the cake and frosting again, so I decided it would be great for the dessert buffet at our party. Here's a link to the recipe.... as well as our wedding cake I made :)
ahhh, memories!
A few differences - I made the cake into mini cupcakes, so they took 16 minutes to bake at 350. Also, I made cream cheese frosting...
Cream together (at room temp):
1 stick of butter
12 oz. cream cheese
Add in 1 tsp. vanilla.
Turn to low, beat in 2 lbs. powdered sugar and a splash of milk until it reaches desired consistency.
3 comments:
I am so impressed (but not suprised) that you made your own wedding cake. That is fantastic. I would love to do that someday, assuming the boyfriend gives me a ring.
I also wanted to let you know that I've chosen you for an award on my blog. Feel free to stop by for details.
Gingerbread and cream cheese frosting is the best combo - for the holidays I usually top iced gingerbread squares with crasins and it's pretty tasty. Your wedding cake is gorgeous by the way!
These look adorable! Perfect desserts for a holiday party!
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