Best holiday wishes from all of us at The Nibble!
We’ll be off for the next week.
Before leaving, we wish you:
Joy…
Peace…and…
Great food!
WANT TO MAKE A COPYCAT RECIPE OF THIS GORGEOUS CAKE?
Make or buy a layer cake with white frosting. You can add shredded coconut if you like.
Make or buy gingerbread cookies. They don’t have to be houses, as in the photo. They can be gingerbread people, stars, or whatever you like. They also can be butter cookies or sugar cookies instead of gingerbread.
Affix the cookies to the cake. It may help to have extra frosting, even if you buy it, to make the cookies stick easily.
Garnish the top rim of the cake with rosemary dusted with sparkling sugar or granulated sugar. First remove any stems on the bottom where there are no leaves. Then rinse the rosemary, pat it with paper towels to remove the excess water, and sprinkle it with sugar. Let it dry. Be prepared to cut the sprigs into segments so they wrap around the cake.
Cherry garnish: If you can find cherries with stems in December, we’d be surprised (this photo was likely shot in the summer). You might be able to buy a jar of brandied cherries with stems. As for maraschino cherries with stems…consider them only if you really like maraschino cherries.
Otherwise, you can brandy some frozen cherries in an hour with this recipe (if you don’t like brandy, use rum or cherry liqueur). Or, use fresh raspberries.
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[1] A coconut layer cake with gingerbread houses (photo © Bruna Branco | Unsplash).
[2] Butter cookies with sugar pearls (photo © King Arthur Baking).
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The Nibble Webzine Of Food Adventures
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