I’ll tell you! Here goes…
Preheat the oven to 350 degrees F, and position an oven rack in the center. Line two 9×13” pans with parchment.
Place the butter and sugar in the bowl of stand mixer and beat on medium until very light in color, about 4-5 minutes.
Add the agave syrup and mix until well combined.
Add the eggs, one at a time, combining well before adding the next. About half way through, scrape down the bowl with a spatula. Finish adding the eggs. Add the vanilla and almond extracts. Scrape down the bowl again.
In a separate bowl, whisk together the flour, baking soda, salt and ginger.
With the mixer on the lowest speed, alternate adding the flour mixture and the buttermilk to the creamed butter, beginning with 1/3 of the flour mixture, followed by ½ of the buttermilk. Repeat, and then finish with the remaining flour mixture.
Scrape down the bowl, and divide evenly amongst the two pans.
Bake the cakes for 35-40 minutes, until firm to the touch and a toothpick inserted comes out clean.
Transfer to a rack to cool completely before transforming into two-tiered fancies!
For the Icing
Use a food processor to combine all the ingredients until well mixed.
For the Assembly
Use two sizes of circle cookie cutters to form the two tiers.
Ice and garnish!
Friends sing, b-day girl blows out candles, divide and enjoy!
