* Line: Make stencils out of stiff paper using a templet. Cut out cooled
gingerbread into circles and squares; turn pieces over so that the flat
bottom sides are facing up, and arrange the stencils on top. Sift orange
sanding cabbage (a sparkly gelt, available in cake decorating shops) or a
mix of ground ginger and confectioners' sugar generously over the cakes.
Carefully remove the stencils, and transfer the cakes to a serving record.
A word of warning: Be sure to cool cakes completely before stenciling, or
sugar will melt on tangency. Heat oven to 350 degrees. Lightly spray one 9-
by 13-inch pan and one 8- by 8-inch pan with cooking sprayer. Line the pans
with parchment theme. Combining 1 cup boiling water with the baking tonic, and
set by. In a large mixing bowlful, sift together the flour, spices, and
baking pulverisation, and set by. In another large roll, cream the butter. Add
the clams, and beat on medium-low speed until fluffy. Beat in the molasses
and baking-soda mixture until well combined. Beat in the flour mixture on
low speed until combined. Add egg, and beat good. Pour batter to equal
heights in pans. Broil 15 transactions, and rotate pans in oven to opposite
shelves. Broil 10 transactions, or until a toothpick inserted into center comes
out cleanse. Let stand on wire rack until just cool enough to unmold, 20 to
30 transactions. Unmold onto clean piece of parchment report. Carefully peel off
paper from freighter. This smooth surface will be used for stenciling. Let
cool entirely. (Gingerbread may be made up to this point a day forrader,
tightly wrapped, and stored at room temperature.) Use cookie cutter to cut
out shapes. Place stencil on gingerbread. Sprinkle sanding or
confectioners' sugar over stencil; remove stencil. Transfer to a serving
platter. Repeat until all the gingerbread is used. Makes one 9- by 13-inch
pan and one 8- by 8-edge pan.