• Preheat the oven to 350°F
• First prepare the gingerbread cake recipe 2X ~ be careful on the measurements~ bake in a greased & parchment lined 12" x 18" sheet pan for approximately 25 -30 minutes or when a toothpick inserted into the center is moist crumb not raw batter
• While the cake is baking prepare the cream cheese icing recipe from that same recipe post and reserve for later
• Prepare the apple filling recipe but chop the apples into smaller pieces than shown in the video tutorial, almost minced
• Prepare the ganache recipe and reserve for later

For the Cranberry Compote:

• In a heavy bottom sauce pot, combine the cranberries with the liquid of your choice along with the sugar and spices and bring to a boil over high heat.
• Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
• Discard the anise pods and cinnamon sticks and then add the vanilla
• Using a stick blend or a food processor puree the compote slightly leaving it chunky
• Cool in refrigerator while you prepare the buttercream recipe as per the instructions on that recipe post
• Roll out your gingerbread dough *if you are making this component of the recipe~ cut out and bake some gingerbread men for decor and the rest will get chopped up in the food processor for the garnish for the entire cake
• Once the cake is baked and fully cooled assemble the cake as shown in the video tutorial
• **I would have doubled the ganache layer and not added the double buttercream layer