It's that time of year again: Gingerbread House Time! I received this terrific Gingerbread House Bundt Cake Pan as a gift last year and thought now would be a perfect time to try it out. Basically you fill the pan with batter and voila, you have a gingerbread house ready to display and eat!
What could be easier and what a lovely dessert to end a holiday meal. I used the entire recipe of Parisian Gingerbread recipe from the Bouchon Bakery Cookbook, but there is also a handy recipe that comes along with the bundt pan. Mix up a small batch of royal icing to decorate your cake or use some store bought frosting. It's really simple and delicious. Here is how you can make your own pretty gingerbread house bundt cake.
The most important thing is to liberally spray the inside of the pan with Pam for Baking. Do not use regular Pam on the pan or you will ruin the finish. After you spray the pan, use a pastry brush to work the spray into all the crevices of the pan. Make sure there is no spray pooling in any parts of the pan. Next, make your cake recipe and pour into pan.
I placed the pan on a baking sheet before baking in the oven just incase there was some overflow (there wasn't). Bake for the recommended time for your cake recipe then place on wire rack in upright position to cool. When cool, use a serrated knife to trim the top (actually bottom!) of cake so that it will lay flat. Invert on to platter or cake round and decorate with royal icing and candies if you wish. Happy Holidays!