Preheat oven to 350°F. Butter and flour coat three 9-inch cake pans. Set aside.

In a medium bowl, whisk together the flour, salt, baking powder and German Gingerbread Spice Mix. Set aside.

In a stand mixer with a paddle attachment, cream the butter. Add the brown sugar and granulated sugar and beat together until creamy. Scrape down the sides and beat until well combined. Add the eggs, one at a time, until combined. Add molasses and vanilla paste/extract until well combined. Again, scrape down the sides and beat to ensure all ingredients are well incorporated.

Alternate adding the dry ingredients with the buttermilk to the creamed mixture. Start with 1/3 of the dry followed by 1/2 the buttermilk until all the ingredients have been well combined. Remember to scrape down the sides of the bowl to incorporate all the ingredients. Don't over mix.

Evenly distribute the cake batter between the three prepared cake pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs on it. If it comes out wet, the cake is undone and will require additional baking. Once baked, allow the cake to cool in the pans for 10 minutes before transferring to a baking/cooling rack. The cakes must be cooled completely prior to assembly. Remember each oven is different and baking times may vary.

Note: If not frosting immediately after cooling, wrap the layers individually in plastic wrap. Keep at room temperature if frosting the next day or freeze up to three months for future use. If freezing, further protect the cake layers by storing them in a freezer safe container. Thaw them in the refrigerator the day before you plan to assemble the cake.

In a stand mixer with a paddle attachment, cream the butter. Add the mascarpone cheese and beat until creamy.

Note: the mascarpone cheese doesn't need to be at room temperature.

Add the sifted confectioner's (powdered) sugar a few cups at a time until well blended, scraping down the sides as you go.

Half way add the milk, vanilla paste/extract and salt. Once all the sugar has been added, beat on high until creamy and well blended and smooth. Cover with plastic wrap and refrigerate until ready to use.

Unwrap the gingerbread cake layers. Select your cake plate/stand and lay four 3-inch strips of parchment paper on the cake plate/stand on each side of the cake plate/stand to make a square. The edges of the parchment paper should hand over a bit and there should be a square opening in the center.

Place a cake layer on your cake plate/stand and dollop about a third of the frosting on top. Using an offset spatula, evenly spread the frosting on top and slightly over the edge of the cake. Continue the same process with the second cake layer. Frost the top and randomly dot a few bare sides of the cake with the remaining frosting. Using an icing smoother or dough scraper, spread and smooth the frosting around the cake in one direction as you rotate the cake plate/stand in the the opposite direction.

Slowly pull back one parchment strip at a time to reveal a clean edge on the cake plate/stand. This is a rustic look so parts of the cake will be exposed and unfrosted.

Dust with confectioner's (powdered) sugar

Decorate with sugared cranberries and rosemary sprigs for a festive look.