Trying to find Martha Stewart Christmas Ginger Snap & Cream Layer cake recipe?

In the Christmas edition 2008 of Martha Stewart's cooking magazine there was a recipe for a layer cake made from ginger snaps and cream in alternate layers. I am desperately trying to find it to make it for my wife's birthday as she loved it.





There were also several other ginger cookie recipes in that edition and I would love to find them again.





I have searched the Martha Stewart website for ages but can't seem to find it.





Can anyone help me please?Trying to find Martha Stewart Christmas Ginger Snap %26amp; Cream Layer cake recipe?
This recipe makes three dozen medium cookies. We used star cookie cutters for the shapes.You can use other shapes; baking times will vary according to cookie size.





Prep: 40 minutes


Total: 3 hours 30 minutes


Ingredients


Makes 36


2 cups all-purpose flour (spooned and leveled), plus more for rolling


2 teaspoons ground ginger


1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/4 teaspoon ground cloves


1/4 teaspoon baking soda


1/4 teaspoon salt


1/4 cup (1 stick) unsalted butter, room temperature


1/3 cup packed dark-brown sugar


1/3 cup unsulfured molasses


1 large egg


Decorating sugar or sprinkles (optional)


Directions


1.In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.


2.Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.


3.Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.


4.Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.





Here is the cookie recipe i think but i am still looking for the cake one.Trying to find Martha Stewart Christmas Ginger Snap %26amp; Cream Layer cake recipe?
email her site
';Chocolate-Glazed Gingerbread Cake'; Martha Stewart








1-1/2 cups all-purpose flour, plus more for pan


1 teaspoon baking soda


2/3 cup boiling water


1 teaspoon baking powder


1 teaspoon ground ginger


3/4 teaspoon ground cinnamon


1/4 teaspoon ground cloves


1/4 teaspoon ground nutmeg


1/4 teaspoon salt


1/2 cup packed dark-brown sugar


1 large egg


2/3 cup unsulfured molasses


1-1/2 teaspoons finely grated peeled fresh ginger


1/4 recipe Chocolate Ganache (see recipe below)





2 pieces crystallized ginger, thinly sliced lengthwise, for garnish


Preheat the oven to 350掳F. Generously butter and four a standard 12-cup muffin pan, tapping out excess flour; set aside. In a small bowl, stir together the baking soda and boiling water; set aside. In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside.


In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until combined. Add molasses, fresh ginger, and reserved baking soda mixture; beat until combined. (The batter will look curdled but will come together once the flour is added.) Add the flour mixture, and beat until well combined.


Divide batter evenly among prepared muffin cups, filling each about halfway. Bake, rotating pan halfway through, until cake tester inserted in the center of a cake comes out clean, about 20 minutes. Transfer pan to a wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.


Set rack over a parchment-lined rimmed baking sheet. Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting some drip down the sides. Garnish with a couple of strips of crystallized ginger. Once glazed, cakes should be refrigerated, in airtight containers, for up to 3 days; bring to room temperature before serving.
I did the same thing. Martha's websites are so overwhelming. I'm going to the library tomorrow to see if I can find it. I've seen her cookbooks. Now that I know about it, I must have it too. If I find it and your question is still open, I'll let you know.
I am still looking for you so far I have found these





http://www.marthastewart.com/recipe-find鈥?/a>








If I find it I will re-post later.








edit





I have been searching for a long time and cannot find it, are you sure that the name of the cake that you have posted is correct? there are so many recipes but not that one! You could try to get a back issue for the month of December 2008





http://www.marthastewart.com/martha-stew鈥?/a>

maybelline makeup