These mini gingerbread cakes are moist, full of festive flavour and topped with caramel. They’re the perfect treat this Christmas.
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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%)
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