Print

Baby Gingerbread Ripple Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These no-bake baby gingerbread ripple cakes turn simple gingernut biscuits into a festive, elegant dessert. Spiced whipped cream softens the biscuits into cake-like layers, while butterscotch sauce and glacé ginger add the perfect sweet, warm finish. A make-ahead treat that’s effortless and adorable.

Ingredients

300 ml thickened cream

45 g (1/4 cup) icing sugar mixture

1/4 tsp ground cinnamon

1/4 tsp ground ginger

Large pinch ground nutmeg

125 ml (1/2 cup) milk

250 g gingernut biscuits

Butterscotch caramel sauce, to serve

Finely chopped glacé ginger, to serve

Instructions

  1. Use electric beaters to whip the cream, icing sugar, cinnamon, ginger, and nutmeg in a large bowl until firm peaks form.
  2. Line a baking tray with baking paper. Pour the milk into a small bowl.
  3. Dip one biscuit into the milk for a few seconds until slightly softened, then place on the tray. Repeat to form four biscuit bases.
  4. Top each biscuit with a heaped teaspoon of the spiced cream.
  5. Dip another biscuit, place it on top, and add another teaspoon of cream.
  6. Repeat layering two more times, finishing with a plain biscuit on top. Reserve two biscuits for garnish.
  7. Spread the remaining cream over the sides and tops of each biscuit stack to coat completely.
  8. Cover loosely with plastic wrap and refrigerate for 6 hours to allow the biscuits to soften.
  9. Crush the reserved biscuits. Before serving, drizzle each mini cake with butterscotch sauce and top with crushed biscuit and finely chopped glacé ginger.

Notes

Add extra cinnamon or ginger for a stronger spice profile.

A touch of orange zest gives a lovely citrus twist.

Speculoos or chocolate ripple biscuits can be used instead.

Fresh berries or chocolate sauce make great alternate toppings.

Nutrition

Find it online: https://chocolatecoveredamy.com/baby-gingerbread-ripple-cakes/