The holidays are for gathering—not stressing. With our Classic Yellow Cake Mix, a swirl of molasses and a sprinkle of spice, you can share scratch-quality gingerbread cakelets in no time. Baked in a decorative tin and finished with powdered sugar, they’re a sweet way to welcome guests—and even better paired with Chai-Spiced Gingerbread Cookie Trees for a magical holiday table.
The holidays are for gathering—not stressing. With our Classic Yellow Cake Mix, a swirl of molasses and a sprinkle of spice, you can share scratch-quality gingerbread cakelets in no time. Baked in a decorative tin and finished with powdered sugar, they’re a sweet way to welcome guests—and even better paired with Chai-Spiced Gingerbread Cookie Trees for a magical holiday table.
Preheat oven to 350°F. In a medium bowl, whisk together molasses, eggs, melted butter and milk or water until smooth.
Add cake mix and spices, whisking until evenly combined.
Spray a cakelet pan with nonstick cooking spray (such as Baker’s Joy or other flour-based spray). Divide batter among the prepared molds.
Bake for 20 minutes for smaller cakelets or 30–35 minutes for traditional Tomte cakes, or until a cake tester inserted in the center comes out clean.
Let cakelets cool in the pan for 15 minutes, then carefully unmold onto a wire rack.
Once cool, trim the bottoms so the cakes are flat. Decorate with royal icing and dust with powdered sugar.
In a large bowl, whisk the egg white until slightly frothy.
Gradually add sifted powdered sugar, whisking constantly until fully incorporated.
Continue beating 5–7 minutes, until the icing is smooth, glossy and holds stiff peaks.
If not using right away, cover tightly with plastic wrap pressed against the surface to prevent drying.
