This wreath-like baked Gingerbread Cake is packed full of all spices and a hint of Rosemary. The cake is baked in a wreath like tin, with a Sour Cream drip icing, then topped with Gingerbread stars, fresh Rosemary and Fondant Snowflakes.

Serving:
Approximately 900g – 19cm diameter
Serves 8 – 10 dessert size portions

Dietary Information:
Wheat, Gluten, Eggs, Dairy. May contain traces of nuts, seeds and soy. For a full list of ingredients, please enquire via email on thepantry@hyatt.com

Storage Instructions:
Keep in cool dry place. Cake is best eaten in 3 to 4 days from purchase. Once cut, please store in airtight container.