Snow topped Gingerbread cakes

These pretty little cakes make wonderful edible gifts.

Makes 5

3 cups self raising all purpose flour, sifted

4 teaspoons ground ginger

1/2 teaspoon ground all spice

1 teaspoon nutmeg

8 ounces butter, softened

1 ¼ cups firmly packed brown sugar

2/3 cup treacle

2/3 cup golden syrup

1 cup milk

2 eggs, lightly beaten

Royal icing:

2 egg whites

3 ½ cups pure confectioner’s sugar, sifted (Leigh/ this is different to ordinary confectioners sugar)

3 teaspoons lemon juice

fresh stems of rosemary for decoration

silver cachous for decoration

Preheat oven to 325 F. Grease and line 5 x 4 inch deep round cake tins.

Sift flour, ginger, all spice and nutmeg together into a large mixing bowl, set aside. Place butter, sugar, golden syrup and treacle into a saucepan. Stir over a low heat until butter and sugar melt. Allow to cool. Pour into flour mixture, add eggs and milk. Use a wooden spoon to mix until well combined.  Spoon mixture evenly among prepared cake tins. Bake for 30 minutes or until a skewer inserted into the centre of cake comes out clean. Allow to cool completely in tins. 

Spoon royal icing over each cake and allow to drip down sides. 

Decorate cakes with an upturned stem of rosemary and a sprinkle of silver cachous.

Royal icing: Place egg whites into a medium bowl, whisk with a fork until foamy. Gradually add icing sugar, beating with a wooden spoon until thick and smooth. Add lemon juice, mix until combine. 

Photo by China Squirrel