Chef Carla Hall shares lemon ginger tin can cake recipe, talks new children's book
Chef Carla Hall is back with a heartwarming new picture book inspired by a cherished family recipe.
The beloved chef and TV host joined "Good Morning America" on Tuesday to discuss "Carla and the Tin Can Cake Party," out Oct. 14.
The story celebrates the joy of childhood, the bond between generations and the secret ingredient that makes it all magical, according to a press release.
Hall's second children's book, beautifully illustrated by Cherise Harris, also features her family's recipe for Lemon Ginger Tin Can Cake -- a sweet nod to love, laughter and a little mischief shared between grandparents and grandchildren.
Check out the recipe below.
Lemon ginger tin can cakes
"This little nugget of cake is just perfect for a tea party or an easy, sweet little snack, especially when you make it with that special ingredient we all have in our hearts: love," Hall said. "Be sure to have an adult help with preparing the recipe!"
Makes six cakes
Ingredients
2 oz of cream cheese, room temperature
½ cup prepared lemon curd
1 tsp ground ginger
1 cup heavy whipping cream, chilled
24 gingersnaps
6 small cans (8.75-ounce recommended), cleaned, with tops, bottoms, and labels removed
Directions
1. Line a baking sheet with parchment or wax paper.
2. Cut parchment or wax paper into 3 ½-by-8-inch strips. Line the cans with the strips of paper.
3. Place the paper-lined cans upright on the baking sheet.
4. In a medium bowl, whisk the cream cheese until smooth. Add the lemon curd and ground ginger. Set aside.
5. In another medium bowl, whip the heavy cream with a hand blender or an immersion blender with a whip attachment until soft peaks form.
6. Gently fold the heavy whipped cream into the lemon curd mixture until completely mixed.
7. Place one gingersnap at the bottom of each tin can. Carefully drop one tablespoon of the cream mixture over each gingersnap. Place another gingersnap on top of the mixture, and gently press down until it spreads evenly under the cookie. Repeat two more times, finishing with the remaining cream mixture.
8. Cover the tins with plastic wrap and place in the freezer for at least six hours.
9. Remove from the freezer five minutes before serving.
10. Push the cookie stacks out the tin from the bottom. Peel off the paper.
Tips from Hall:
Make it a memory
This little cake is more than dessert -- it's a story you can build together. Carla's granny taught her that cooking with love connects generations. Invite your kids to recreate a family favorite flavor or make up one of your own.
Keep it simple (and fun!)
Use clean, recycled tin cans as your mini cake molds. It's a playful way to teach kids about reusing and reducing waste -- and they'll love having their own "personal cake pan."
Mix, layer, chill
Think of it like a mini icebox cake. Alternate cookies and cream, then let it chill until it sets. Kids can help with each layer -- and the best part is watching it turn into a cake!
Read while you wait
Cooking and reading are two of Carla's favorite things to do. While the cakes chill, share a story together -- maybe even one about Carla and her sister's favorite dress-up game, Dearie, which inspired this recipe's sense of fun and imagination.
Share the love
When you open the fridge and see those little cakes ready to go, you'll have something sweet to share -- not just a treat, but a memory.
'GMA' kitchen picks
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