You can make the cake layers the day before (or even earlier), then freeze them overnight, and decorate the next day. This allows you to skip the crumb coat and makes it so much easier to frost. Just leave the cake out for a couple hours at room temperature before serving.




Use an ice cream scoop to measure out an equal amount of frosting for each layer. I used five, 3 tablespoon scoops in between the layers.




Be sure to sift your powdered sugar to create a super smooth cream cheese frosting without having to mix in on low speed for forever!




Decorate your cake with these gingerbread cookies!