Day 14: Swedish Gingerbread Cookies and Cake | Pepparkakor

14 December 2014
Day 14: Swedish Gingerbread Cookies and Cake | Pepparkakor
This is a weekend of baking and celebrating with two days of Swedish Christmas must-havebaked goods. Did you join us for Lucia, yesterday? We shared our  Swedish Lussekatt, (Lucia Buns) for Day 13 in the 25 Creative Days Calendar  and today, Day 14: We are sharing our recipe for Swedish Gingerbread Cookies (Pepparkakor) and just a little more.
Along with cookies from my childhood home,  the kids and I bake these Swedish Gingerbread
Cookies every year. We make all of the classic shapes: stars, trees, rudolphs, etc: but, this year, as we were unpacking our Christmas boxes to decorate the house, I looked at our Swedish Angel Chimes and decided to try to create a version these in cookie form to top a cake which has turned into a current household favorite. If you’re a regular reader here then, you know that it’s common that I sometimes have a hard time leaving the art studio even if I’m cooking (here | here | here.) With our real candles glowing around the house, this cake just fills out the mood so naturally. I hope that you might enjoy it , too! Follow me below for our recipe for  Swedish Gingerbread Cookies (Pepparkakor) to bake your own cookies and how to create this cake, too! We’ve made a template, just for you.
Happy Making. Happy Baking! Holiday wishes to you all!

Gingerbread Cookies | Pepparkakor 
Makes: 200 cookies

1 1/2 Cups (4 dl) sugar
3 /4 C (2 dl ) light syrup
3 /4 C (2 dl) water
1 C + 2 T / 250 g Butter
2 t cinnamon
1 t cardamon
1 t ground cloves
1 t baking soda
6 1/3 Cups (15 dl flour) with extra in reserve for rolling out
1. Place syrup, sugar and water in a pot. Bring to a boil and then, remove from heat.
2. Cut butter into small chunks, place butter in a pan and add the spices. Sprinkle this over the sugar mix and let the butter melt. Cool to room temperature.
3. In a separate bowl, mix the flour and the baking soda, then add this to the wet ingredient until combined. It will be a little wet at this point. Work the dough with a wooden spoon.
4. Let the dough rest, covered with plastic wrap or in a plastic bag, for 1-2 days before baking.

5. When ready to bake, pre-heat over to 200 C / 400 F. Roll out dough, bit by bit, as needed on an area that has been lightly dusted with flour. Cut and bake cookies for about 4-6 minutes. Watch carefully so that these do not burn.


This season I’ve made this Swedish Chime Ginger Bread Cake with Ginger Bread Cookies, twice. We’ve used both cookie cutters and have also drawing angles to resemble the original classic candle. (here.) I just love that look plus think it’s a really fun way to use Ginger Cookies. I hope you might, too.
My friend Heather, baker-extrodinaire, recently served this recipe and when I had this idea for a Swedish Chime Angel topper, I knew that these would combine perfectly. It’s a Gingerbread cake from Martha Stewart. Bake this cake. Ice with this luscious icing then, continue  with us below to learn how to create a Swedish Chime Candle Cake:
Swedish Chime Gingerbread Cake. 
1. Step One: Bake Cake:

Gingerbread Cake
2 sticks unsalted butter, room temperature, plus more for pans
3 3/4 cups all-purpose flour, plus more for pans
1 1/2 cups boiling water
1 tablespoon baking soda
1 tablespoon baking powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
1 cup packed light-brown sugar
1 1/3 cups unsulfured molasses
1 tablespoon plus 1 1/2 teaspoons finely grated peeled fresh ginger
3 large eggs, room temperature, whisked together
Creamy Mascarpone Frosting

Preheat oven to 350 degrees. Butter three 8-inch round cake pans and line with parchment. Butter parchment and dust with flour, tapping out excess.
Combine boiling water and baking soda in a medium bowl. Sift flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and 3/4 teaspoon salt into a large bowl.
Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely.
Trim top of each cake using a serrated knife to create a level surface. Transfer 1 cake to a platter. Spread 1 1/4 cups frosting over the top. Top with another cake. Spread 1 1/4 cups frosting over the top. Top with remaining cake. Spread a generous 1/2 cup frosting in a thin layer over top and sides of cake to create a crumb coat. Refrigerate until firm, about 30 minutes. Spread remaining frosting over top and sides of cake using a mini offset spatula to make small swoops on top. Refrigerate for 30 minutes.

2. Step 2: IceMascarpone Icing
8 ounces mascarpone cheese
3 sticks unsalted butter, room temperature
1 pound cream cheese, room temperature
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
Directions:Let mascarpone stand at room temperature for 30 minutes.Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy. Beat in confectioners’ sugar, vanilla, and orange zest until combined. Beat in mascarpone until just combined.
Frost Cake:3. Step 3 Make Topper

How to Make a Swedish Angel Chime Cake:
  • – Print template (here) to cut out ginger bread cookies
  • – Ribbon for angles
  • – 1 wood skewer
  • –  Sugar
  • – Sauce pan
Cut Gingerbread Cookies with template:
– Cut out all of the shapes using the template and bake.
– Let cool and assemble these shapes with sugar mixture (recipe below).
– Assemble. Press Swedish Angel Chime on top of the cake as a cake topper.
Make Sugar Glue:
1/3 C (1 dl) sugar
1 heavy bottom pot

– Place 1 dl sugar directly in a pan.

– With fork, gently move the sugar so that it doesn’t stick to the pan.

– Sugar will begin to brown and melt.

– Once melted, remove from heat and use for assembly.

– Dip edges into the melted sugar carefully.

Hold the shapes carefully, as they cool + cement together.

Decorate Cookies with icing, if desired, first. When dry, it is time to assemble.

– Start by adding ribbon to all angles.

– Build Base by adhering the two base pieces together with sugar glue.

– Add Star Topper with sugar glue.

– Place wood skewer behind star with sugar glue.

– Let dry.

– Add angels.

-Optional, add candles.
Tomorrow, I’ll pass along the creating to Helena of Hemma med Helena for day 15. I can’t wait.

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