These mini gingerbread cakes are moist, full of festive flavour and topped with caramel. They’re the perfect treat this Christmas.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Use a 5cm round pastry cutter to cut 16 discs from the cake. Use a small serrated knife to trim the top of each cake disc to level. Pipe half the icing evenly over half the cake discs. Top with the remaining cake discs and press down gently. Pipe over remaining icing.
Serve withsalted caramel topping, thyme sprigs and rosemary sprigs.
Upsize your cake: to make a large naked cake, cut the gingerbread cake in half to make 2 rectangles. Pipe over buttercream and decorate to serve.
Energy: 2175kJ/520 Cals (25%)
Protein: 6g (12%)
Fat: 38g (54%)
Sat fat: 23g (96%)
Carb: 101g (33%)
Sugar: 84g (93%)
Fibre: 2g (7%)
Sodium: 413mg (21%)
Find amazing recipes and ingredients to make standout Christmas desserts.
Here's 10 of our favourite summery sweet recipes for every occasion.
Try our decadent Coles Finest Luxury Orange & Chocolate Pudding.