Preheat the oven to 180º C. Butter and line 3 x 20cm round baking tins with parchment paper.

In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, whisking well between each addition. Drizzle in the molasses and whisk to combine. Add the sour cream and buttermilk and mix on a low speed to incorporate. The mixture may appear split, but corrects once the flour is added.

Sift together the flour, raising agents, salt and spices. Add the dry ingredients to the butter mixture and mix on a low speed. Tip in the Festive Food Cake Mix and pecans and fold through.

Divide the batter between the tins and smooth over. Bake for 25-27 minutes until cooked through. Cool in the tin for 10 minutes before turning out onto a wire rack.

For the maple frosting, whisk until light and pale. Add the cream cheese, vanilla and maple syrup and whisk to combine.

Sift in the icing sugar and whisk until smooth.

To assemble the Gingerbread Cake, place one layer on a cake stand. Spread with 1/4 cup frosting, then place the second layer on top. Repeat with the third cake layer. Cover the sides and top of the gingerbread cake liberally.

Decorate the sides and top of the gingerbread cake with iced gingerbread biscuits.