Who doesn’t love the Grinch??? Come on–if not simply for the fact that his heart grew three sizes in one day! That’s an example we should all strive for. That quality can make us all lovable, even if we might have termites in our teeth.
Seriously, though. I love me some Grinch! Last year, I made some Grinch cupcakes, so this year, I kept wondering what Grinchy treat I could come up with. Here it is. Not only does gingerbread scream Christmas, but look how that original heart in the center grew three sizes. Even his green furry body is represented here. Delish!
Merry Christmas to you all!
First, prepare the cake pan. I only have one heart-shaped pan, so I had to bake it in two rounds. I first cut out 3 pieces of waxed paper the same shape as the pan. Two to line the pan and one to use as a template for the hearts that go on top of the decorated cake.
This might be the most important step in baking a cake. I never worry about turning out my cake when I do this step. It pops right out and there is never any cake left stuck to the bottom of the pan. Just spray the pan, lay the wax sheet on top and respray. Easy as cake!
Because I had to bake this cake in two batches, I made sure to measure the amount of batter so that I could evenly distribute the batter for both bakes. This measures exactly 5 cups, so I simply scooped out 2-1/2 cups of batter for the first round.
Meanwhile, place the coconut in a jar and add 3-4 drops of green food coloring. Shake the heck out of that jar until the coconut is completely green. Lay it out on a sheet of wax paper to dry until you need to use it.
Using the last heart template, cut out the heart shapes you will need to make sure the original heart and the additional 3 hearts on top of the cake are perfectly spaced. As you can see by the lines I tried to scratch away, it took me a couple of attempts. Cut them out and place them on the cake to your liking and use a toothpick to mark where you will actually add the red hearts.
- 2-1/2 cups flour
- 1-1/2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup (1 stick) butter
- ½ cup sugar
- 1 egg
- 1 cup molasses
- 1 cup hot water
- Whipped Cream Frosting
- 1-1/2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 7 oz. sweetened coconut flakes
- red and green food coloring
- star decorating tip
- Preheat oven to 350 degrees F.
- Cut out 3 templates of waxed paper the same shape as the pan you will be using. Two will be used to line the cake pan to prevent the cake from sticking to the bottom. The third you will use to make a template as a guide for decorating the top of the cake.
- Sift together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.
- Cream together butter and sugar in a bowl until light and fluffy.Add egg, beat well. Gradually beat in molasses.
- Add dry ingredients alternately with hot water, beating well after each addition. Pour batter evenly into greased and floured pans.
- Bake for 25 minutes, or until cake tester inserted in center comes out clean. Cool cake in pan for 5 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, place the coconut in a glass jar and add 3-4 drops of green food coloring. Shake vigorously until the coconut is evenly tinted. Pour onto a sheet of waxed paper and allow to dry.
- Once cake is completely cooled, whip cream with powdered sugar and vanilla until it is VERY stiff. Spread a layer of frosting on top of one of the cake hearts, then top with the second. Reserve about ¾ of a cup of frosting to tint red. Tint the bulk of the cream green. Frost the cake and add the coconut to the sides of the cake.
- Using the third waxed paper template and following the suggestion of the pictures in the body of this blog, cut out 2 evenly spaced hearts. Place them on top of the cake to your liking and mark where you will be drawing the 4 hearts with a toothpick or the tines of a fork. You will want 4 hearts--one for the original small heart and the other 3 indicating how many sizes the Grinch's heart grew.
- Add the red tinted cream to a decorating cone fitted with a star-shaped tip. Follow along the heart marks on top of the cake. Keep refrigerated until ready to eat.
Et cetera: This cake was adapted from a First Place Los Angeles County Fair recipe by Joan Brown.