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9 Holiday Cakes and Treats to Die For

San Francisco Baking Institute

Ginger cake is always a crowd pleaser!

Ginger Cake

Yields 16 Cakes

Ginger Cake Ingredients

.346 kg Cake Flour
.012 kg Baking Soda
.005 kg Salt
.115 kg Egg
.115 kg Molasses
.115 kg Honey
.267 kg Water
.267 kg Butter
.230 kg Brown Sugar
.009 kg Orange Zest
.018 kg Ginger

*For a complete chart of baker’s percents and volumes, click here

Ginger Cake Process

1. Mix together the water, molasses, and honey.
2. Sift together the Baking soda, flour, and spices.
3. Cream the brown sugar, butter, ginger and salt together until light.
4. Add the eggs slowly.
5. Add dry ingredients and zest.
6. Scoop batter into paper molds (90 g each).
7. Bake at 375 for 12 minutes.
8. Glaze with Fondant or whatever you prefer. Erin Bailey of SFBI recommends cream cheese frosting.

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Featured Author: San Francisco Baking Institute
The San Francisco Baking Institute (SFBI) is a world-renowned leader in artisan bread and pastry education. SFBI’s global alumni base includes thousands of professionals, culinary instructors, and home bakers. Critics hail our book, Advanced Bread and Pastry by Michael Suas and published by Cengage Learning, as the authoritative textbook in the field.