Christmas Gingerbread Lunch Box Cake Recipe

Instructions

1. Put unsalted butter, brown sugar, salt, and honey in a pot and boil over low heat with stirring until it thickens slightly, then transfer to a bowl and cool slightly.
2. Add milk and mix, add eggs and mix. Sift flour, baking powder, baking soda, cinnamon powder, and ginger powder and mix.
3. Divide the dough into 3 molds, pour and flatten it. Bake in an oven preheated to 170 degrees for 25 minutes and cool.
4. Soften the unsalted butter that has softened at room temperature, add sugar powder in 2 batches, mix, and whip at high speed for about 6 minutes, then add cream cheese and mix.
5. Add fresh cream, lemon juice, and vanilla extract and mix.
6. Make a hole in the cooled cake with a fork, sprinkle generously with about 50g of milk per each, top with a little cream, sprinkle with chopped roasted pecans, top with cream, flatten, and harden in the refrigerator for 30 minutes.
7. Add food coloring to the remaining buttercream, mix, and color, and decorate the top of the hardened cake.