Gingerbread Man Party Cake Recipes

CAKE MIX GINGERBREAD MEN

Steps:

• Preheat oven to 375 degrees F.
• Combine cake mix, flour, eggs, oil, molasses and ginger in large bowl (mixture will be soft). Refrigerate 2 hours.
• Place dough on lightly floured surface, cover with waxed paper. Roll dough to 1/4-inch thickness. Cut with gingerbread man cookie cutter. Place 3 inches apart on ungreased cookie sheet. Decorate with non pareils.
• Bake 8 to 10 minutes or until edges start to brown. Remove immediately to cooling rack.
• Place icing in storage bag. Snip just the tip of one corner off to allow for a small hole. Pipe the face and ruffles onto cookies.

GINGERBREAD MEN

Steps:

• Using a 3-1/2-in. gingerbread man cookie cutter, cut out six men from the gingerbread cake. In a small bowl, combine the butter, chocolate and confectioners' sugar; beat for 2 minutes or until light and fluffy. Frost gingerbread men and decorate with candies as desired.

PULL-APART GINGERBREAD MAN

Steps:

• For the ginger-molasses frosting: Beat the butter, molasses and chocolate-hazelnut spread with an electric mixer on medium-high speed in a large bowl until completely smooth. Scrape down the sides of the bowl. Add the confectioners' sugar, cocoa, ginger, vanilla and salt and beat on medium low, increasing the speed as the ingredients begin to incorporate. Beat on medium high for a few seconds until the frosting is completely smooth.
• For the gingerbread man: Arrange the cupcakes on the platter in a gingerbread man shape (use about 14 cupcakes to make the head, 14 to make the arms and chest and 20 to make the tummy, legs and feet).
• Transfer the frosting to a large pastry bag fitted with a star tip and pipe swirls to generously cover each cupcake top (the frosting on each top should touch its neighbor). Then fill in any gaps with a squeeze of frosting. Decorate as desired with gumdrops and candies. Fill a small pastry bag fitted with a round tip with royal icing and use to decorate as desired.

GINGERBREAD MEN

Steps:

• Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl; set aside. Melt the butter and shortening in a medium saucepan; remove from the heat and stir in the brown sugar and molasses. Transfer to a large bowl and let cool slightly.
• Add the egg to the butter mixture; beat with a mixer on medium speed until incorporated. Reduce the mixer speed to low; beat in the flour mixture in two additions until just combined. Divide the dough in half; wrap each half in plastic wrap and pat into 1/2-inch-thick disks. Refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough to 1/4 inch thick on a lightly floured surface, dusting with flour as needed. Cut out gingerbread men with a 3 1/2- to 5-inch cookie cutter and arrange 1 inch apart on the prepared baking sheets. Brush off the excess flour and refrigerate the cutouts 15 minutes.
• Bake the cookies until golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to racks to cool completely. Decorate with royal icing and let harden at room temperature, about 1 hour.

GINGERBREAD MEN FROM A CAKE MIX

Steps:

• Combine cake mix, flour, eggs oil and molasses and ginger in a large bowl. Stir until thoroughly blended (mixture will be soft).
• Refrigerate 2 hours.
• Preheat oven to 375°.
• Roll dough to 1/4-inch thickness on lightly floured surface.
• Cut with gingerbread man cookie cutter. Place cutout cookies 3 inches apart on ungreased baking sheets.
• Decorate as desired using raisins or candies.
• Bake at 375° for 8-10 minutes or until edges start to brown.
• Remove immediately to cooling racks.
• Cool completely.
• Store in an airtight container.