With two days to go before Christmas and still having baked no cookies, I thought I better bake something Christmasy to soothe the savage cookie beasts in my family. I thought about what is the single flavor which I most associate with Christmas and hands down it is gingerbread. So I made them gingerbread cakes.
I have these small spring form pans which made cakes that were the perfect size.
It is so freaking hot here that my cream cheese icing was melting so I had to place them in the fridge to firm up.
My spearmint is still growing right next to where my daffodils are about to bloom. Christmas daffodils! I used the spearmint for the holly leaves.
And a few fresh cranberries for the berries.
A dense moist gingerbread cake with sweet, creamy frosting = Christmas.