Triple Ginger Squares

2 1/2 C. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. ground ginger
2 tsp. freshly grated ginger
1 tsp. ground black pepper
1 tsp. salt
1 C. unsalted butter, at room temperature
1 1/2 C. sugar
1/4 C. honey
1/4 C. mild-flavored molasses
2 large eggs
1 C. milk

Glaze:
3 1/2 C. confectioners' sugar
5 Tbsp. whipping cream
6 Tbsp. unsalted butter
1 Tbsp. mild-flavored molasses
10 pieces crystallized giner, cut into 48 strips

Preheat oven to 350 degrees. Butter and line bottom of a 9 X 13 in. baking dish with parchment paper. Butter paper; set aside.
In a medium bowl, combine flour, baking powder, ground ginger, fresh ginger, black pepper, and salt.
In a large bowl, combine butter and sugar. Beat with electric mixer on medium speed until light and fluffy, about 2 min. With mixer on low, beat in honey and molasses until well incorporated. Beat in eggs. On low speed, beat flour mixture into sugar mixture in 3 additions, alternating with milk until combined.
Transfer to batter to prepared pan. Bake in center of oven until toothpick inserted into center comes out clean, 33-35 min. Remove from oven and cool 5 min. Invert cake and turn out on wire rack; remove paper. Invert cake again to another rack set over wax paper.
Meanwhile prepare the glaze. Sift powdered sugar into medium bowl. In a small saucepan over medium heat, combine the cream, butter, and molasses. Cook and stir until butter melts. Pour cream mixture into sugar and stir until smooth. Pour glaze over hot cake and , working quickly, spread evenly over top. Let stand at least 4 hrs.
With a serrated knife dipped in hot water and wiped dry, cut into 24 squares, about 2 X 2 in. Top each square with ginger strips.