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Ginger Snap Cake
A slightly spiced ginger cake.
Heat oven 175 degrees.
Cream butter & sugar together.
Add eggs, one at a time.
Add vanilla & milk.
Add gingersnap crumbs, flour, baking powder, cinnamon, nutmeg, ginger & salt.
Mix until smooth.
Pour into tins.
Bake for 30 mins until cooked through.
Allow to cool.
Mix all frosting ingredients together.
Stack the cakes using the frosting.
Decorate with more crumb if you like.
Cut & serve.
Cook along with #CookingSuperstar Holly from Holly’s Pinny