Wednesday, December 21, 2011

GFCF Gingerbread Pound Cake Petit Fours

After drooling over pictures of gingerbread cookies, dreaming about moist gingerbread, and lusting after images Christmas cakes, I got to work in the kitchen. I created a more pound cake like version of a gingerbread cake and turned them into petit fours! Petit fours are simply small cakes - the perfect bite sized treat during the holidays! Making them gluten and dairy free was easier than I thought! Warning - there's a lot of Crisco in this recipe so they aren't the most calorie-light dessert, but since when did we count calories in desserts?

The white cakes provide a blank canvas for decorating. I finished these late at night so my creativity at that point boiled down to green zig zags in thinned icing with the cakes nestled in holiday cupcake liners. I brought them to work and everyone in my gluten-eating office loved them! Warm up the oven and get baking! These are magical little cakes that are sure to brighten up your holiday! I'm so excited to share my recipe with you!

GFCF Gingerbread Pound Cake Petit Fours

1 c Crisco
1/2 c brown sugar
1/2 c white sugar
1 c molasses

1 cup buttermilk (1 T of lemon juice plus enough rice milk to make 1 cup. Let sit for 5 minutes.)

Dry Ingredients
2 t xantham gum
1 1/2 t baking soda
1/2 t sea salt
1 1/2 t ground ginger
1 1/2 t ground cinnamon
1/2 t ground cloves

Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.

In a stand mixer, combine the Crisco, molasses and sugar until smooth.
In a separate bowl, whisk together the dry ingredients.
With the mixer on a low speed, alternate adding the buttermilk and dry ingredients together, until everything is thoroughly mixed.

Pour the batter in the parchment paper lined pan. Bake for 45 minutes, or until a toothpick inserted is clean.
Cool for 20 minutes in the pan. Then cool on a wire rack. Once totally cool (placing the cake in the refrigerator or freezer helps), slice the cake into bite-sized pieces.
White Chocolate Icing
3 lbs white chocolate bark, divided
1 1/2 c Crisco, divided

In a double boiler, melt 1 lb of chocolate bark and 1/2 cup Crisco. Mix together. Dip the cake pieces in the chocolate. (Watch this video! I love her technique!) Let dry on a wire rack. If crumbs appear, cool the cake in the refrigerator and give the cake another coat. Make more icing as needed.

Decorate with thinned royal icing or sprinkles or wherever your creativity takes you!

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