Gingerbread Bundt Cake

Prepare the cake 

1. Preheat the oven to 170℃ fan / 375℉.
2. Take a large mixing bowl, sift in all purpose flour, salt, baking soda, baking powder, ground ginger, cinnamon, ground nutmeg and allspice.  Mix well with a whisk and set aside.
3. Place the unsalted butter and light brown sugar into the mixing bowl of a stand mixer fitted with a paddle attachment.  Beat at medium speed until light and fluffy.  Stop the mixer and scrape down the sides and bottom as needed.
4. Add the eggs, one at a time, allowing 15 seconds in between each addition.
5. Add in the molasses and continue to mix until well incorporated.
6. Add in the dry ingredient mixture and milk alternately, starting and ending with dry ingredients.  Mix until everything is well mixed.
7. Spray the cake release spray thoroughly onto the bundt pan to ensure it is well coated (to avoid the cake sticking when baked).
8. Pour the cake batter into the pan and bake in a preheated oven for about 40 to 45 minutes or when an inserted skewer comes out clean.
9. Let the cake sit in the pan for about 10 minutes to cool slightly and firm up before unmoulding it. 
10. Invert the pan and the cake should release easily.  Let the cake cool completely on a wire rack.  

Prepare the cream cheese icing

1. Mix the salt with the icing sugar in a medium mixing bowl.
2. Beat the butter at medium speed until fluffy.  Add in the icing sugar and continue to beat until smooth and creamy.  
3. Add in cream cheese and clear vanilla extract and continue to beat until it turns into a thick but still spreadable texture.
4. Add a few drops of white food colouring to make the icing look bright white (optional). 
5. Load the cream cheese icing into a piping bag and set it aside.  
   

Prepare the decorations

1. Add a pinch of tylose powder into the white fondant. Knead it for a minute or until it reaches a pliable consistency.
2. Roll it flat using a rolling pin and cut a small piece which is smaller than the cookie.
3. Apply a small amount of edible glue, place the stick at an angle and stick it with the piece of small fondant.  Set it aside to set hard.
4. Repeat the same process (step 3) to create as many decorative gingerbread figures as you need. 
5. Knead a small amount of red fondant.  Divide it into small pieces.  Roll each piece into a small ball to simulate holly berries.
6. Spray water mist onto the rosemary sprigs and roll them in the caster sugar, creating a snowy effect.
   

Assemble the cake

1. Place the cake on your festive serving plate/ cake stand.
2. Pipe the cream cheese icing on top of the cake and spread it roughly, to look like snow, using an offset spatula. 
3. Place the gingerbread figure cookie sticks on top of the cake. 
4. Place the chocolate balls and crystallised stem ginger pieces to your liking.  
5. Place the snowy rosemary sprigs and fondant holly berries  beside the cake.  
6. Enjoy this wonderful festive gingerbread bundt cake with your family!