Autumn is almost officially here (September 22) and there is nothing more welcoming than the aroma of spice cake on a brisk autumn day. This cake recipe is also great for a fun Halloween or Thanksgiving treat. To create this cake you will need our Pumpkin Cake Pan from Wilton.
Wonderful set of 9 non-stick pine cone cookie tins works perfectly with this gingerbread recipe. Sprinkle powdered sugar on the cookies and they look like snowy pine cones! Makes a cookie approximately 3.5″ long. Recipe also included in gift tied box.
– 1 cup sugar
– 3/4 cup butter
– 1 egg
– 1 teaspoon ground cloves
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– 1/4 cup dark molasses
– 2 cups flour
– 1/2 teaspoon baking soda
1. Cream sugar and butter. Add beaten egg and molasses, and mix thoroughly.
2. Sift dry ingredients together, and add in small amounts to the batter; mix until well blended.
3. Work dough into tins with fingers; the dough should be flush with the tops of the tins.
4. Bake in a pre-heated 350 degree oven about 20 minutes.
5. THE TINS ARE ALSO PERFECT FOR MADELEINES.
Bake cute individual mini cakes with our Harvest Mini Loaf Cake Pan from Nordic Ware! These cakes each have a unique fall design baked into the top – perfect for gifts or party desserts. The sculpted patterns make the mini cakes easy to decorate – just pipe icing to outline design or dust with sanding sugar!
Recipe thanks to Nordic Ware!
– 2/3 cup unsalted butter
– 2/3 cup brown sugar
– 3 eggs
– 1 ¼ cups all-purpose flour
– 1 ¼ tsp baking powder
– 1/8 tsp salt
– 1/3 cup milk
– 1 ½ tsp rum extract
1. Heat oven to 350° F (175° C). Grease and flour pan; set aside.
2. In medium bowl, beat the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the side of the bowl.
3. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour, baking powder, salt, milk and rum extract.
4. Divide the batter among the wells of the prepared pan. Bake 20-22 minutes, until a toothpick inserted comes out clean.
5. Cool 15 minutes in pan. Invert onto cooling rack and cool completely.
6. Decorate or glaze as desired. *Tip: Use colored sanding sugar to emphasize the shapes!
Did you happen to miss out on all the fun of our latest Fall catalog? Well there’s good news, you can always shop it online HERE and while you’re at it don’t forget to sign up to receive our next catalog, Holiday 2012 preview in homes around November 1st! SIGN UP NOW
Our latest Fall 2012 catalog is filled with pages of baking inspiration for Halloween, Fall, and Thanksgiving along with more than 75 brand new products! SHOP CATALOG NOW
These unique tombstone cookies are a quick and easy way to put the spooky spirit in your next Halloween party! Simply just bake tombstone sugar cookies with our 3″ tinplate tombstone cookie cutter and add our one of a kind edible tombstone cookie wafer paper images! Your guests will be dying for more!
You will need:
– Halloween Tombstone Wafer Paper
– Royal Icing Mix
– Edible Clear Gel or light corn syrup
– Tombstone Cookie Cutter
– Squeeze Bottles
– Parchment Paper
– Sugar Cookie Recipe, we recommend our No Fail Sugar Cookie Recipe
– Small craft scissors
1. Prepare Sugar Cookie dough according to instructions. Cut out several tombstone shapes. Bake on parchment paper and let cool.
2. While cookies are cooling, prepare your royal icing. Add water, a teaspoon at a time, until a consistency between heavy cream and ketchup is reached. Divide into two or three bowls and dye the desired color(s) or keep white. Pour icing into squeeze bottles.
3. Carefully frost base layer of icing with squeeze bottle onto cookies and let dry completely, about 3-5 hours or overnight.
4. Prepare Halloween Tombstone Wafer Paper shapes by carefully cutting out with small craft scissors.
5. Spread out iced cookies on a large piece of wax or parchment paper.
6. Affix wafer paper shapes to cookie by spreading a thin layer of edible clear gel (or light corn syrup) on the back of the wafer paper piece with your finger. Stick to the top of one of your iced cookies and then flip right side down onto the wax paper and leave for approx. 30 minutes. This will ensure that the wafer paper will dry flat.
7. Flip cookies right side up and add additional dragees, sprinkles or quins, if desired.
8. Let set completely and store in an airtight container.