Tips
and Tidbits for Better Gingerbread
• Blackstrap
molasses is dark, thick, and intensely-flavored. Most of the molasses
that you will find on store shelves is “unsulfured” and
not as strong tasting.
• For a milder flavored gingerbread, try fresh ginger rather than
commercially ground ginger. Two to three tablespoons of finely grated
fresh ginger will equal one tablespoon of dry ginger.
• The easiest way to peel ginger is to scrape the skin off with
the edge of a spoon.
• For the best presentation, remove the cake from the pan, trim
the edges, and use a ruler to make straight, uniform cuts.
• If you line the pan with parchment paper or foil, you can grab
the edges of the paper and lift the cake from the pan.
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