All of those sound wonderful. I have read about lemon and gingerbread. Something to try. I got from Amazon the most amazing candied ginger and candied orange peel (from Seville). None of that horrible junk they sell in the supermarkets. I put the ginger in the cake as well.
Mmmmmmm........those were great additions.
You could try adding the orange and ginger to cream cheese....thin it out...... and use it as a sauce to salvage your gingerbread experiment.
Clotted Cream
Originally from Devonshire County, England--thick, buttery cream often used as dessert topping. Still a specialty of Devon, Cornwall, and Somerset, b/c the right breed of cattle are raised there---w/ high cream content to produce clotted cream. AKA Devon cream or Devonshire cream. Consistency similar to soft butter.
METHOD Elec/mixer/whisk cup h/cream to stiff peaks. W/ large spoon or rubber spatula, fold in/just combine 1/3 c light sour cream, 2 tbl conf. Refrigerate til needed.