1. In large bowl, whisk the mascarpone, confectioners' sugar, ginger, and vanilla until smooth and creamy. 2. In an electric mixer, beat the cream until it holds soft peaks.

Instructions: Preheat the Oven: Begin by preheating your oven to 350°F (175°C).Grease and flour an 8×11-inch baking dish to prevent sticking. Prepare the Dry Ingredients: In a medium bowl ...

Preheat oven to 350 F. Add dry ingredients -- flour, ginger, baking soda, nutmeg, cinnamon, cloves and salt -- in a sifter, and sift into a bowl.

Preparation. Cake Step 1. Place a rack in middle of oven and preheat to 350°. Line bottom of an 8"-diameter cake pan with a parchment paper round.

If the frosting becomes too firm (which can happen with plant-based butter substitutes), carefully blow a warm hair dryer onto the cake to soften the frosting. 8.

While chocolate cools, process powdered sugar, butter, cocoa, and salt in a food processor until smooth, about 1 minute, stopping to scrape down sides as needed.

The recipe first appeared in Martha Stewart Living magazine in 1997, and it’s a classic that has certainly stood the test of time. Get the full Gingerbread Cake Recipe at Martha Stewart’s website.

Preparation. Cake Step 1. Place a rack in middle of oven; preheat to 350°. Lightly grease sides of two 8"-diameter cake pans with unsalted butter (do not grease bottoms). Line pans with parchment ...

This rich, classic chocolate frosting is an excellent go-to recipe for cakes, cupcakes, brownies, or anything that could use a chocolatey boost. By Marcia Kiesel Updated on March 1, 2023 ...