GINGERBREAD TREE CAKE

This gorgeous little tree is the very definition of a showstopper. But it’s a cinch to make, using only a few pieces of equipment and some fancy sprinkles. Cult favourite Sweetapolita sprinkles are now available at many bulk shops and at sweetapolitashop.ca. The icing makes enough to decorate both the cake and the trimmings—something you’ll want to nibble on (and maybe share) after cutting the cake into a tree shape.

GINGERBREAD CAKE

1 cup (250 mL) hot strongly brewed

Earl Grey tea

2 tsp (10 mL) baking soda

2 cups (500 mL) all-purpose flour

1/2 cup (125 mL) whole wheat flour

1 tbsp (15 mL) ground ginger

1 tsp (5 mL) cinnamon

1/2 tsp (2 mL) each ground nutmeg and salt 1 tsp (5 mL) baking powder

1/2 cup (125 mL or 1 stick) butter, softened 3/4 cup (175 mL) packed light brown sugar 3/4 cup (175 mL) fancy or cooking molasses 2 eggs, lightly beaten

EARL GREY BUTTERCREAM

1/4 cup (60 mL) whipping cream

1 bag Earl Grey tea

1 1/2 cups (375 mL or 3 sticks) butter, softened 1 cup (250 mL) mascarpone, room temperature 1/4 tsp (1 mL) salt

1/2 tsp (2 mL) vanilla extract

2 cups (500 mL) sifted icing sugar

1/4 cup (60 mL) sprinkles

1 For the cake, preheat oven to 350°F (177°C). Butter and flour sides of a 9 x 13-inch (23 x 33 cm) baking dish. Line bottom with parchment paper. 2 Combine tea and baking soda in a bowl. In a separate large bowl, whisk together both flours, ginger, cinnamon, nutmeg, salt and baking powder. Set both mixtures aside.

3 Using an electric mixer on medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Reduce speed to low and beat in molasses, baking soda mixture and flour mixture. Add eggs and beat to incorporate. Scrape into prepared pan, level and bake on centre rack until tester comes out clean, 30 to 35 minutes. Let cool on rack.

4 Remove cake to a board. Using a straight edge and a serrated knife, cut into desired tree shape using full length of cake (reserve trimmings). Cut in half horizontally through centre to form 2 equal layers; set aside.

5 For the buttercream, in a small pan, heat cream until steaming. Tear open tea bag and tip contents into cream. Remove from heat, cover and let stand until cooled to room temperature.

6 Without straining, add cream mixture to a large mixing bowl along with butter, mascarpone and salt. Beat with an electric mixer on medium-high until fluffy, about 5 minutes. Beat in vanilla. Reduce speed to medium and add icing sugar, 1/4 cup (60 mL) at a time.

7 Arrange bottom layer of cake on a platter; spread or pipe about one-third of buttercream overtop. Place second cake layer overtop and, using another one-third of buttercream, spread or decoratively pipe top of cake (use remaining buttercream to dress trimmings). Decorate with sprinkles and serve.

Serves 8 to 12