Gingerbread Cake!!! Decorated with marzipan mushrooms, cake crumb moss, and slathered in cream cheese frosting! — 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/4 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon kosher salt 1/2 cup granulated sugar 1/2 cup sweet cream butter 1 cup unsulphered molasses 1 large egg 1 cup very hot water Preheat oven to 350° F. Prepare your cake pan(s) by greasing and lining the bottom(s) with parchment paper. I used 4 6” cake pans. In a large bowl combine the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Set aside. Using an electric mixer, cream together the butter and sugar. Turn mixer to medium speed and beat 2 minutes. 
Add in the molasses and egg. Mix on low speed until evenly incorporated. Stop to scrape the sides of the bowl. Add in the dry ingredients slowly. Once evenly combined turn off mixer. Add in the hot water very carefully. You will want to mix the...