Seven Minute Frosting For Gingerbread Town Square Cake Recipes

GINGERBREAD TOWN-SQUARE CAKE

Gingerbread Town-Square Cake image

As far as gingerbread houses go, this one is admittedly a bit of a time investment-but if you're wanting a headturner that will also taste delicious, then this one certainly breaks the mold! Because of the gingerbread-flavored Dacquoise that is placed in the center (which is a layer cake made from crisp sheets of nut-flavored meringue and smooth buttercream), this is a house you can actually slice into like a cake and eat. As the finishing touch to this confectionery masterpiece, delightfully-decorated gingerbread townhouses are lined up around the edges to create the feel of a quaint European city.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 8

Ingredients

Walnut Meringue Layers
Gingerbread Buttercream
Genoise for Gingerbread Town-Square Cake
Brandy-Cointreau Syrup
Seven-Minute Frosting
Fine sanding sugar, for sprinkling
6 Honey-Gingerbread Cookies, shaped and decorated into townhouses
6 Molasses-Gingerbread Cookies, shaped and decorated into townhouses

Steps:

Place 1 meringue layer on a cake stand, and spread 1 1/2 cups buttercream over its surface. Top with a slice of genoise. Brush genoise with one-third of the syrup. Spread 1 1/2 cups buttercream over genoise. Repeat layering 2 more times. Spread enough buttercream over sides of cake to fill in any spaces between layers and create a smooth surface. Refrigerate cake for at least 8 hours (preferably overnight).
Just before serving, spread frosting over cake, smoothing sides and creating peaks on top to resemble snowdrifts. Sprinkle top with sanding sugar. Gently press 3 cookies onto each side of cake, using 1 of each shape per side and alternating molasses and honey gingerbread. Serve immediately.

PERFECT SEVEN-MINUTE FROSTING

Perfect Seven-Minute Frosting image

This cake frosting is named for the length of time it must be beaten in the final stage.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 3

Ingredients

3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites, room temperature

Steps:

In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

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