1. Preheat oven to 350 degrees F.
2. Butter a 9-inch springform pan and set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
4. In the bowl of your stand mixer with the paddle attachment, blend sugars, oil, honey, egg and egg yolk. Add orange juice and butter milk.
5. *To make sour milk, take 1 cup of milk and mix with 1 tablespoon vinegar. Let stand for about 10 minutes until curdled.
6. Beat the mixture until frothy. Add dry ingredients and mix until a smooth batter forms.
7. Pour the batter into the prepared springform pan and bake for about 45 minutes or until cake tester comes out clean.
8. Transfer the cake to a cooling rack and let cool completely.

Assembly:

1. Whip the whipping cream, confectioner's sugar and vanilla together until firm peaks form. Set aside.
2. Divide the cake in half.
3. Spread a thin layer of vanilla frosting over the bottom half of cake and place 1/2 cup of the freshly whipped cream on top. Spread out evenly and place berry slices throughout.
4. Frost the top half of the cake before place it on top the bottom half. Finally, top the cake with the remaining whipped cream and berries. Garnish with rose buds, drizzle with honey and sift power sugar lightly over the entire cake.
5. Best when served immediately, but can be stored in the refrigerator a few hours ahead of serving.