Cookies (make these first, ideally a day ahead)

1. In the bowl of a stand mixer, cream the butter and sugar together until smooth.
2. Add in the molasses and egg. Mix until incorporated.
3. In a separate bowl, combine the flour, ground ginger, cloves, cinnamon, nutmeg, sea salt, and baking soda.
4. With your mixer on low/medium, slowly add in the flour mixture. You might need to increase the mixer’s speed as your dough thickens.
5. Once the dough is fully mixed, wrap your dough in cling film and place in the fridge for 10 minutes.
6. Preheat your oven to 350°F and line a baking sheet with parchment or a silicone baking mat. Set aside.
7. After 10 minutes, roll out your dough on a floured surface to ¼ inch thick.
8. Use a toothpick to trace the outline of your building shapes. Each building will be about 6 inches tall.
9. Use a knife to cut out the buildings from the dough and use a Christmas tree cookie cutter to cut out a few trees as well.
10. Bake for 10 minutes.
11. Allow to cool completely, then ice the buildings however you please (windows, doors, wreaths, snowy roof, etc).
12. Let the iced cookies sit out overnight until the icing is completely hard, then store flat in an airtight container until assembly.

Cookie Icing (if not using store-bought)

1. Stir everything together until smooth.
2. Add a few drops of liquid if the icing is too thick.
3. Decorate the cooled cookies and leave them uncovered overnight to harden completely.

Frosting

1. In the bowl of a stand mixer, cream together the butter, cream cheese, vanilla, and cinnamon until smooth and free of lumps.
2. Add in the powdered sugar, one cup at a time, until you’ve reached your desired consistency.

Cake Construction

1. In the center of a cake stand, spread about 1 tbsp of frosting.
2. Place your first cake layer on the cake stand, in the center.
3. Generously frost the top of the cake, then add the second layer.
4. Frost that top too, then add the third layer.
5. Frost the entire cake in a thin layer, scraping it smooth with a cake scraper. This will be your crumb coat.
6. Place the entire cake in the fridge for about 15 minutes.
7. Remove the cake from the fridge, then use the remaining frosting (reserving a few tbsp) to frost the entire cake again. Scrape the frosting smooth with the cake scraper.
8. Spread a little dab of frosting onto the back of each finished gingerbread building and place it against your cake, lining them all the way around.
9. While the frosting is still soft, press your Christmas tree cookies straight down into the top of the cake, about an inch in from the edge. Pipe a small dab of the reserved frosting at the base of each.
10. Chill the finished cake for about 20 minutes so the frosting sets around the trees.
11. Serve and enjoy!

Notes

• Make the gingerbread buildings first, ideally the day before. The icing has to be completely hard before the cookies touch the frosted cake.
• Line the bottoms of your pans with parchment and spray the sides to keep the cakes from sticking.
• Make sure to level out your cake tiers before stacking.
• Let the cake fully cool before frosting. Warm cake will melt the frosting and your layers will slide.
• It helps to split the gingerbread dough in half before rolling.
• This cake will keep in an airtight container or wrapped in cling film for 3 to 4 days.