Sunday, December 18, 2011

Gingerbread Cake

I had a plan when making this cake.  I knew that it would end up in small balls.  But first we each had a piece to "taste test".  It's a spicy, classic gingerbread cake!

I put the baked cake through the food procesor to make it into crumbs.  And I added just a bit of this "natural" caramel creamer to make it wet enough to roll into balls.

Cake balls!

I am working in stages.  I put these caked balls into the fridge for another time.  Probably tomorrow night I'll melt the chocolate and cover these babies!  Without sticks, so more like truffles.

Click here for the stolen recipe for Classic Gingerbread Cake.

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