|Dressed and ready for the party|
I’m a sucker for cake pans. Unique shapes, intricate designs, or bite sized portions and I’m all over it. From the sand castle bundt cake pan (which can also double as an ice mold) to the giant cupcake pan and individual portioned brownies so every piece has an edge crust, if it is a different pan, I have it. After all, presentation is just as important as the taste! So when I saw the individual gingerbread men shaped cake pans at Williams Sonoma a few years ago, I knew I had to have the pan. This is one of those pans that only gets hauled out once a year but the resulting cakelettes always create a stir. If you don’t have this pan and aren’t inclined to go out and buy one, you can turn the batter into cupcakes.
|The pan that started it all|
Add the brown sugar and continue mixing until the batter is light brown in color. Add the egg and
molasses and beat until combined.