Sunday, December 14, 2008
Two weeks ago, on our anniversary, we ate the top tier to our wedding cake, which was gingerbread cake with cream cheese frosting and filling. It was SO good, but a bit dry. It totally put me in the mood to make the cake and frosting again, so I decided it would be great for the dessert buffet at our party. Here's a link to the recipe.... as well as our wedding cake I made :)
A few differences - I made the cake into mini cupcakes, so they took 16 minutes to bake at 350. Also, I made cream cheese frosting...
Cream together (at room temp):
1 stick of butter
12 oz. cream cheese
Add in 1 tsp. vanilla.
Turn to low, beat in 2 lbs. powdered sugar and a splash of milk until it reaches desired consistency.