Yesterday was my son Shaun’s birthday. For the past few years he has asked me to bake ginger rolls instead of a birthday cake. This is a two-day process that involves making the light buttery brioche dough I learned in Paris, then giving the dough a cool rise overnight in the refrigerator.
I also chop a huge amount of fresh ginger to simmer and then I turn that into a filling of candied ginger and syrup.
The next day I roll the dough into long snakes filled with the candied ginger, tie them into knots, and drop each one into a muffin cup partially filled with ginger syrup.
But yesterday on the way home from school, Saraphina had an idea. “We could stack the rolls and make them into a cake,” she said. Brilliant idea. I knew exactly how to do it because when we had our bakery I made cinnamon roll monkey bread.
So we stacked them in a bundt pan with additional syrup between the layers.
Saraphina did the decorating. Then we had a surprise for her—a new litter of Starlight Mice on one of the pans! These are ginger mice, a breed we haven’t seen before.