Gingerbread Layer Cake

I love food, I love to eat, I love to cook, I HATE to clean it all up! Thank you William Howard Livens for inventing the modern-day dishwasher. I am retired and currently doing what I have always wanted to do, I am a true blue Homemaker. My DH and I moved from our lifelong home in Hawaii to Arizona. We worked very hard, as most people do, so that we could indulge in life. We are having a blast!

subheading: For the Cake:

2 sticks unsalted butter, at room temperature, plus more for the pans

2 ½ cups all-purpose flour, plus more for the pans

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

¾ cup granulated sugar

1 tablespoon grated fresh ginger

2 large eggs

1 teaspoon pure vanilla extract

½ cup unsulfured molasses

1 cup boiling water

subheading: For the Frosting:

4 sticks unsalted butter, at room temperature

½ cup unsulfured molasses

2 teaspoons ground cinnamon

¼ teaspoon salt

5 cups confectioners’ sugar

Gingerbread cookies, for decorating (see below)

subheading: For the Cookies:

1 ¾ cups all-purpose flour, plus more for dusting

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

4 tablespoons unsalted butter, melted

⅓ cup packed light brown sugar

⅓ cup unsulfured molasses

2 to 3 tablespoons water

subheading: For the Royal Icing:

1 ¾ cups (½ pound) confectioners’ sugar

1 tablespoon meringue powder

4 to 6 tablespoons water

Directions at foodnetwork.com

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