Preheat oven to 350°F. Grease 2 (6-inch) cake pans with nonstick spray. Line the bottoms with parchment paper.

To prepare the cake, combine the dry ingredients in a large bowl. In a separate bowl whisk together the molasses, eggs, melted butter and fresh ginger until combined. Drizzle in the hot water. Fold dry ingredients into the wet ingredients and stir to combine. Divide batter evenly into the prepared pans and set on a sheet tray. Bake for 35 minutes, or until a toothpick comes out clean. Remove from oven and cool for 10 minutes before turning cakes out on a cooling rack and cool completely.

For the buttercream, add sugar to a heavy-bottomed pot. Just cover with water. Cook on medium-high heat until sugar reaches 240°F degrees measured with a candy thermometer. While the sugar is cooking, place egg whites in the bowl of a stand mixer fitted with the whisk attachment. When sugar reaches 230—235°F, start mixing egg whites until frothy. When the sugar reaches 240°F, remove from heat.

Turn the mixer to the highest speed. Slowly and carefully stream sugar syrup into the egg whites. Whip until cool. Slowly add softened butter. Add vanilla and salt. Add crème fraîche and whip until fluffy.

To decorate, slice both cooled cakes in equal halves to create 4 layers. Place 1 layer on a cake board or cake plate. Spread ⅓ cup buttercream over the layer. Place another layer on top and repeat. Pipe a ring of buttercream along the outer edge. Spread cranberry jam throughout the interior. Place the third layer atop. Spread with ⅓ cup buttercream. Place the final cake layer with the flattest side facing up. Ice the exterior of the cake leaving some cake exposed on the sides if you wish. Garnish top with Ellie’s signature French tip buttercream “bloops,” candied ginger, fresh cranberries and gold leaf. Enjoy!