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Smooth fondant over cakes — no bumps, no air pockets
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Smooth white fondant — cake covering, sculpting, decorations
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Smooth fondant over cakes — no bumps, no air pockets
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Smooth white fondant — cake covering, sculpting, decorations
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Preheat oven to 350. Butter baking dish (I used a 10-inch springform pan). Peel pears. Cut into thick slices. Place slices, going from center to the edges, on bottom of baking dish. It should look like a multi-tipped star. Combine the flour, yeast, ginger & cocoa powder. Stir. In another bowl, mix the butter & sugar until smooth. Stir in both eggs, one at a time then slowly add flour mixture. Stir to combine. Pour batter into baking dish over pears. Bake for 30 minutes or until the blade of a knife inserted in the center of the fondant comes out clean. Turn off the oven but leave fondant inside, with oven door open, for 10 minutes. Sprinkle with powdered sugar & serve slightly warm or cold.