This month, we’re celebrating 3 years of Twice as Tasty! I’ve already shared some of the year’s best recipes and most popular workshops. And since my favorite “desserts” are usually served in a cocktail glass, I was quick to pass on my favorite recipe for homemade liqueur. This week’s post is for those of you who prefer to eat your dessert.
As I mentioned in last year’s birthday dessert post, I think a good celebratory cake must be moist, easy to decorate, and delicious. This ginger cake nails all three. The molasses not only adds the requisite gingerbread flavor but also keeps the crumb moist. The caramel glaze simply pours over the top: no fussy frosting time required. And the three versions of ginger—fresh, ground, and crystallized—replicate the flavors I fell in love with in Triple Gingersnaps.
Learn to make Triple Ginger Cake and Fresh Caramel Sauce