Preheat oven to 350 degrees F. Lightly grease 10 5-ounce egg-shaped muffin cups; set aside.
In a small bowl combine flour, ginger, baking soda, baking powder, cinnamon, salt, and cloves; set aside. In another small bowl whisk together sour cream and milk; set aside.
In a medium bowl beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add egg, beating on medium speed until combined. Gradually add molasses, beating until smooth. Alternately add flour mixture and sour cream mixture, beating on low speed after each addition just until combined. Beat on high speed for 20 seconds more. Spoon about 1/4 cup batter into each prepared cup, filling each about 1/2 full.
Bake in the preheated oven about 18 minutes or until tops spring back when lightly touched. Remove from cups and cool completely.
Fill with frosting and pipe laces on top of each cake.
Creamy White Frosting
In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.