Spice Cake Covered with Fondant
Beat the butter and sugar until fluffy. Add the eggs and salt and continue to mix until smooth. Add the flour, baking powder, cocoa, and gingerbread spice mix to the batter and fold. Fold in the milk. Add more milk if needed. Preheat the oven to 180°C (approximately 350°F). Transfer the batter into a greased pan and bake until golden brown in a hot oven for 35 minutes. Check with a toothpick to see if the cake is done.
Melt the dark chocolate in a bowl over a pot of simmering water. Brush the chocolate over the cooled cake. Let the cake cool overnight.
The next day, prepare the fondant glaze according to the package. Melt over water and completely cover the cake. Let it cool.
Serve decorated with a blue ribbon and a silver star.