In the recent Food Network magazine, Bobby Flay has a recipe for his gingerbread cupcakes with mango buttercream. Sounds interesting? I bet any flavor really would go, if you want the focus to be on the cake then go for a milder flavor buttercream (vanilla).
Cinnamon Buttercream...mmmm! You can find the recipe on here, just search for "revised snickerdoodle cake". It's included in there.
I actually am making a gingerbread cake and filling with lemon BC and topping with cream cheese BC.
Lemon, strange, right? But, my grandma made it years ago with a delish lemon sauce and it was just right! Guarantee you, if you google gingerbread cake, lemon is the most popular pairing.
Lemon, strange, right? But, my grandma made it years ago with a delish lemon sauce and it was just right! Guarantee you, if you google gingerbread cake, lemon is the most popular pairing.
My grandmother made the exact same thing....a cooked lemon sauce for the gingerbread!
You CAN put fondant in the fridge so if you really want to do cream cheese, you can. Some fridges are more humid than others and could cause condensation or sweating when you take the cake out. Let it air dry without touching it and it will be fine.
Cinnamon buttercream would be my top choice!! yum!
I love the idea of cinnamon cream cheese icing but the problem is, i want to cover it with fondant and cream cheese needs refridgeration.
Lemon icing also sounds interesting but wouldnt ginger and lemon be too powerful?
I always refrigerate my fondant. You just need to remove it without touching it and let it do it's thing until reaching RT and the condensation evaporates.
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