Hi guys. Happy holidays! Today, we're gonna be making
Gingerbread trifle. A holiday twist on a Hogwarts favourite, so let's get started.
The first thing we're going to do is make our gingerbread cake part gingerbread trifle.
We're going to be starting with our dry ingredients. In a small bowl
I have two and a half cups of all-purpose flour.
So that we're going to be adding one and a half teaspoons of baking soda, half
a teaspoon of salt, and
now our spices.
One teaspoon of cinnamon and the star of the show, one teaspoon of ground ginger.
Now whisk that until fully combined.
Ok so dry ingredients off to the side. And now in a large mixing bowl,
cream 1 stick, half a cup of unsalted butter slightly softened until creamy.
You can do this with a mixer, it's way better, but when you're out the wilderness you might have to use a spoon.
Okay, I just scrape down the sides of Bowl with a rubber spatula, and now we're going to be adding in
3/4 of a cup of
molasses.
And a half a cup of granulated sugar.
And now we're going to beat this until it's well combined and fluffy.
It's finished and it looks wonderful, and now I have 2 eggs over here
and we're going to be adding one at a time and mix in 30 seconds after each addition. So start.
Okay now we're going to add in 3/4 of a cup of buttermilk.
And mix that in.
Now we're going to be adding half of our dry ingredients.
And we're going to mix it in then add the other half of our dry ingredients.
And mix it in and make sure not to over beat.
Ok our batter is finished
And I just wanted to show you how I prepared my pan. You'll be needing a two-inch high pan for this, a two-inch high
9-inch round cake pan. But I don't have one of those so I improvised with a thing called a parchment ring.
It's just a strip of parchment paper a couple inches high, and we just put that in there, but I sprayed
the pan
with some nonstick cooking spray, I put a
little circle of parchment paper in the bottom, and then I put up this and I sprayed it again.
And now it's ready for our batter, and we're going to pour batter in, smooth it out.
Now we're going to bake this at 350 for 45 to 50 minutes or until a toothpick comes out the centre clean.
Okay, it's time to cut our cake it's cooled for a while so it's nice and cool for us to cut.
I'm just going to take a knife that has a serrated edge, and we're going to cut this into quarters.
Now we're going to cut them each in half.
And now we're going to take those pieces and flip them onto their side and cut them into thirds.
Okay now we did that to all of our pieces.
And now we're going to be taking about one and a half inches off the end of all the pieces.
Now it's time to assemble our trifle.
Here we have our cut-up gingerbread, the tips we took off, and right here is
24 ounces of frozen raspberries that I thawed and drained, then I tossed them with two tablespoons of granulated sugar.
Over here, we have four cups of vanilla pudding.
I just used packaged mix to make them, you can also make them purely from scratch. And now it's time to
stack and layer
Okay, here we have all of our kind of cake and
over here, we have a glass bowl, which we'll be presenting our trifle in. It is five inches deep and eight inches wide.
Now what I'm doing is layering a layer of gingerbread in the bottom and for the center you want to put some of those
tips you cut off just to fill in any spaces, and nooks and crannies.
Just like that.
Few more in there.
We're going to be adding in a half a cup of this raspberry mixture want it slightly heaping.
While those geese are busy this time of year.
Just take an offset spatula and spread that out. You can also use a spoon, whatever you have.
Now we just spread that all out, and now we're going to be adding a cup of our pudding.
Now I'm going to put this in the fridge for three hours for the flavours to meld and for it to get nice and set up.
OK we've let this chill for three hours.
And now we're going to top it right before serving, with whipped
cream. Now what I did to make the whipped cream is I did one cup of chilled heavy cream and 2 teaspoons of
powdered sugar and I whip that until soft peaks formed. And I just dyed it with a little bit of
green gel food coloring, and we're just going to dollop that on the top.
I'm just garnishing with a little bit of those raspberries we had earlier.
Right in the center, I kind of did seven raspberries for the seven bucks, so please don't make fun of me for being very geeky.
Our gingerbread trifle is finished now. I hope you guys enjoyed watching my video and happy Christmas