Hi Christina! I talk about this in the post: Do not use Blackstrap molasses in the cake. It is quite a bit stronger than the fancy molasses I’ve used here and will overpower the flavor. If that’s all you can find I recommend using half the amount of molasses and adding an equal part of golden syrup.

I think it’s a good plan! It will be delicious 🙂

I know. I cannot decide which to make for Christmas so thought I might combine them.

Hi Maggie! Not with this exact one but I have here: https://livforcake.com/caramel-gingerbread-cake/ and it was sooooo delicious so I think it would be a total hit with the GBL Cake too!

Hi Patricia! I wouldn’t adjust the sugar as it will affect the structure of the meringue. You can add a pinch of salt to the buttercream though to cut the sweetness.

Good to know for future reference and thanks for the reply and fixing it, and of course for the recipe to begin with.

Hi Alissa! Oops, good catch. I add that after the butter. I’ll be sure to update the recipe. So glad everyone loved it!