Preheat the oven to 350°F. Grease three 6-inch cake pans and line them with parchment paper. Set aside.

Place the butter, sugar and molasses in a stand-mixer fitted with a paddle attachment. Cream the sugar and molasses into the butter until light and fluffy. Beat in the eggs one at time and stream in the milk and vanilla extract. Mix until all the ingredients are well integrated.

In a large mixing bowl, sift the flour, baking powder, spice mix and salt together. Whisk to combine. With the mixer set to low, slowly add the dry ingredients into the wet. Mix until a silky batter forms.

Turn the mixer off and remove the bowl. Using a rubber spatula, fold in the apple chunks.

Divide the batter among the prepared cake pans using an ice cream scoop or ladle. Place the pans in the oven and bake for 30 minutes or until a toothpick can be inserted in the center of the cake and removed cleanly.

Let the cake cool in their pans for 10 minutes before removing. Transfer the cakes to a cooling wrack and let cool completely. Wrap the cakes tightly in plastic wrap and place in the fridge overnight.

Grease an 8x8-inch pan with vegetable oil and line with parchment paper. Lightly grease the parchment paper as well and set the pan aside.

Pour 1/2 cup of the water in a small bowl and sprinkle the gelatin over the surface. Set aside to gel.

Place the granulated sugar, corn syrup, honey, cinnamon sticks and 2 teaspoons of the ground cinnamon in a large saucepan. Whisk to combine. Place the pan over high heat and bring to a boil. Insert a candy thermometer and heat the mixture to 122°C/252°F without stirring - the stirring will cause the sugar to crystalize. Remove the mixture from the heat and pour into a stand-mixer fitted with a whisk attachment. Let the mixture cool to 100°C/212°F.

While the sugars are cooling, melt the gelatin in a double boiler until liquid. Pour the gelatin into the cooled sugars and whisk on high for 8 minutes.

Spoon the marshmallow into the prepared pan and, using a greased spatula, spread the mixture to create an even layer. Take another piece of greased parchment paper and press it on top of the marshmallow mixture to create a flat, even surface. Place the pan in the fridge and let sit overnight.

Once the marshmallow is set, whisk the remaining cinnamon, confectioner's sugar and cornstarch together in a small bowl. Remove parchment paper and dust the surface of the marshmallows with the cornstarch mixture. Invert the pan on a cutting board. Peel the remaining pieces of parchment from the marshmallows and dust the remaining sides with the cornstarch mixture.

Using a greased knife, cut the marshmallows into 25-30 squares. Dust the finished squares in more of the cornstarch mixture. Store in a tightly sealed container in the fridge until ready to use.

Place the butter, brown sugar, corn syrup, and sweetened condensed milk in a small saucepan and place over medium heat. As the butter melts, stir to integrate. Once the butter has melted and the mixture begins to boil, stir in the cream and insert a candy thermometer.

Heat the the caramel to 114°C/238°F, stirring constantly. Remove the caramel from the heat and stir in the whisky, salt and vanilla. Take care, the caramel will bubble aggressively when you introduce the whisky. Set the caramel aside to cool.

Place the Molasses Apple Cake layers on a cooling wrack above a baking sheet lined with parchment paper. Pour lukewarm caramel on top of each layer and let stand and drip for 15 minutes. The caramel should be warm enough to pour but only just.Once the caramel has set, stack the layers on top of one another.

Take 6-7 marshmallow (yes, you will have leftover marshmallows) and cut them into smaller cubes, about the size of a miniature marshmallow. Pile the marshmallows on top of the cake and garnish with candied ginger if desired.

Transfer the cake to the fridge and let chill for 1 hour before serving.