FROSTING FOR GINGERBREAD RECIPES

Steps:

• Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

Steps:

• 1. Make the Cake: Preheat oven to 350?F. Lightly grease a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper. 2. In a medium bowl, sift together the flour, salt, cinnamon, ginger, nutmeg, baking soda, baking powder and cloves. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well between each addition. Beat in the vanilla extract. 4. Slowly add the dry ingredients to the wet, mixing just until the batter is homogenous with no streaks of flour. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake until a cake tester inserted in the center comes out with very few crumbs, 50 to 55 minutes. Cool for about 10 minutes in the pan, then remove to a cooling rack to cool completely. 5. Make the Frosting: While the cake is cooling, in the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter and mix on medium speed until combined and creamy, about 1 minute. Add the sour cream and mix for about 1 minute more. 6. With the mixer on low speed, gradually add the confectioners' sugar, then increase the speed to medium and mix until creamy, about 1 minute. Mix in the vanilla extract and salt. 7. When the cake is completely cool, frost the cake, using an offset spatula or spoon to create swoops and swirls in the frosting. Garnish with candied ginger as desired. The cake is best eaten the day it's made, but will keep in an airtight container in the fridge for up to 3 days.