• Preheat the oven to 350F. Grease 3 -8-inch round cake pans.

  * I use cake release, as your cakes do not stick with this product.
• Whisk together the oil, granulated white sugar, brown sugar, eggs, ginger and 2 teaspoons of lime zest in a large bowl.
• In a medium bowl, sift the flour, baking powder, cinnamon, allspice, and nutmeg together. Add these dry ingredients to the oil mixture and stir until blended (or use hand electric mixer or a stand mixer on medium speed).
• In another separate bowl, whisk the molasses, maple syrup, ginger beer (or ale), lime juice and baking soda (this will froth up). Add these wet ingredients to the batter and beat vigorously until smooth – the batter will be thin.
• Pour the batter into the prepared pans and bake for about 30 minutes, until a cake tester or toothpick inserted in the center of the cake comes out clean.
• Cool the cakes for 30 minutes in their tins, then loosen and turn out to cool completely on a wire rack.

Filling:

• Whip whipping cream to soft peaks, then add piping gel and whip to stiff peaks. Beat in cookie butter and stir in 2 teaspoon lime zest.

Assembly:

• To assemble, place one cake layer on a platter and spread the top with a third of the cookie butter whipped cream. Dot the whipped cream with blueberries and place a second cake layer on top, pressing down gently. Spread another third of the whipped cream over this layer and dot with blueberries. Top this with the third layer cake, 

Garnish/topping:

• Spread the remaining whipped cream over top and garnish with the remaining blueberries. Add large grated lemon zest and cookies (as shown in photo).

  Chill the cake until ready to serve.