Preheat oven to 350. Grease two 9 inch round cake pans with shortening and line with parchment paper. Prepare cake. In large bowl, stir together the molasses sugar and oil. In medium bowl, sift together flour, cinnamon, nutmeg and cayenne pepper. In small pan over high heat, bring water to boil. Stir in baking soda until it dissolves and then pour hot water mixture into the molasses. Gradually whisk in the flour mixture. Whisk in the eggs, one at a time, and then the gingerroot. Continue whisking until batter is glossy and well mixed. Pour batter into prepared pans. Bake for 1 hour or until tops of cakes spring back when lightly touched or a wooden toothpick inserted in cake center come out clean. If tops of the cakes brown too quickly, cover with a piece of foil and continue baking. Transfer cakes to wire rack and cool in pans for at least 30 minutes. Prepare glaze: in large bowl, sift the powdered sugar. With a fork, stir in the water. The glaze should be spreadable. If it is too thin, add more powdered sugar, 1 T. at a time. If it is too thick, add more water, 1 t. at a time, Run a spatula between cake and pan sides to loosen cakes; then turn out onto wire racks. Transfer on cake to a serving plate. Spoon glaze over cake and spread with an offset spatula. Put the other cake on top and cover the top and sides with glaze. Immediately top with the crushed candy. Serves 10
Simplify: Purchase readymade gingerbread from a bakery or grocery store and top with the white glaze. If you can’t find barely candy (an old fashioned sugar candy) use crushed lollipops or other hard candy.
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