Layer after impressive layer.
Even if baking isnt your biggest strength, you could knock it out of the park with this cake.
Gradually add brown sugar, and beat until light and fluffy, about 4 minutes.
Credit:Antonis Achilleos; Food Stylist: Ruth Blackburn; Prop Stylist: Lydia Pursell
Add eggs, 1 at a time, beating just until blended after each addition.
Add flour mixture to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Beat on low speed just until blended after each addition.
Gently stir in ginger.
Spoon batter into 3 (8-inch) round cake pans coated with baking spray.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
Let cool in pans on wire racks 10 minutes.
Remove from pans to wire racks; let cool completely, about 1 hour.
Remove from heat, and let cool 10 minutes.
Place mixture in a food processor or blender, and process until smooth, 1 to 2 minutes.
Beat in additional cream 1 tablespoon at a time, if needed, to reach desired consistency.
Increase speed to medium, and beat until light and fluffy.
Assemble the cake: Spread Frosting between Cake Layers and on top and sides of cake.
