"Gingi" in my Pound Cake

I have a "Gingi" in my pound cake.. How about that???

Well, when I asked hubby to take a look at my cake.., I asked him, "Isn't this cute???"

So he replied me and asked me what was that? A star??? I told him, it's Gingerbread Man.. But he insisted that it looked more like a star instead of Gingerbread Man. So I decided to give "Gingi" a little makeover for photography purposes.. LOL...!!!! I gathered, I probably should have started with a heart shaped first before I became that adventurous...:-p

So this was what we need...

A chocolate pound cake. But you could do up with any flavour or colors that you preferred.

Cut them into your desired shapes using a cookie cutter.

You may wished to keep the leftover pound cake for making a cake pop???

I had spread some batter on the bottom of my baking pan, so that "Gingi" will stay in place. Once you had lined up the cutted cakes, topped the baking pan with the rest of the batter.

Here, another new loaf of pound cake with a surprise awaiting for you...

Ta-da...!!!!

"Gingi" is here!!!
As mentioned in the earlier part, hubby said it did not look much like "Gingi", so there's the makeover for it.

Looking sooo much better, wasn't it??

It was pretty much fun doing these pound cake.

But Mimi here, on the other hand, preferred only the deco sugar bits and eating ONLY the "Gingi" part...

-_-"

You may wish to use any pound cake recipe. As for me, I had used OKASHI's pound cake recipe.

Recipe as adapted from OKASHI
(yields 2 x 2"x7" rectangular loaf)
Ingredients:
150g top flour
(I used raising flour and omitted baking powder)
1/8 tsp baking powder
150g icing sugar
150g unsalted butter
1/8 tsp salt
3 eggs, lightly beaten
1 lemon zest

Method:
1. Preheat oven to 170C. Sift flour and baking powder together twice.
2. Beat butter, icing sugar and salt together in an electric mixer until light , fluffy and pale. Takes about 10 minutes.
3. Add flour and baking powder mixture and fold through completely using a spatula. Surface of the batter should be smooth and glossy.
4. Pour the batter into the prepared loaf tin and bake for about 50 minutes.
5. When the cake is done, remove it from the loaf tin and place on a wire rack to cool. Wrap with cling film before storing.