Filling and Frosting


3 cups chilled whipping cream
1/2 cup Pure Maple Syrup


Beat cream and Pure Maple Syrup in a large bowl until stiff peaks form. Cut cake horizontally into 3 equal layers. Transfer 1 cake, cut side up, to platter. Spread 1 1/2 cups whipped cream mixture over the entire cake. Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture. Top with remaining cake layer, cut side down. Spread remaining whipped cream over top and sides of cake. Sprinkle crystallized ginger atop the cake, around the edge. Garnish with orange peel strips. Cover with cake dome and chill at least 1 hour and up to 6 hours prior to serving.