Preheat the oven to 160°C, fan 140°C, gas 3. Grease and line the bases of two 20cm round cake tins with baking paper.
Heat the butterlicious, dark brown soft sugar, treacle and golden syrup in a pan over a medium-low heat, stirring until melted. Remove from the heat, stir in the milk and leave to cool.
Sift the flour, ginger, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre and pour in the eggs. Using a wooden spoon, gently stir the eggs, but without forcing flour into the eggs – it will be drawn in and incorporated as you stir.
Stir in a little of the cooled butter mixture, then continue stirring it in until all the butter mixture has been added and all the flour incorporated.
Divide the mixture between the prepared tins and bake for 30-35 minutes. Don’t open the oven before 30 minutes has passed or the cakes may sink. To test, insert a skewer into the centre of each cake; it’s cooked if it comes out clean. Turn the cakes out onto a cooling rack and peel the baking paper from the bases. When cooled, cut each one in half, horizontally.
For the ginger cream, use an electric hand whisk to whip the cream to soft peaks with the ginger and cinnamon. Spread between the cake layers. Decorate the top of the cake with the honeycomb pieces and sprinkles.