Prepare a cake pan by lightly greasing the bottom and sides. Set aside.
In a stand mixer with the paddle attachment, add the flour, cinnamon, sugar, baking soda, salt, cardamom, and ginger spice. Mix lightly to incorporate together.
Add in eggs, heavy cream, honey, coconut oil, and vanilla extract. Cream together until well combined.
Scoop batter into cake pan. (Batter will be thicker than normal but this is to allow the apple roses to hold as you place them in.) Set aside.
In a separate bowl, add thin apple slices. Microwave for a 30 second interval, twice. This will allow the slices to become moldable.
Add sugar, cinnamon, vanilla extract, and lemon juice to the slices. Stir to evenly coat slices with mixture.
Preheat oven to 350 F degrees. During this time, you can begin the bouquet decoration.
Start with a very thin slice, and roll to form the center of rose. Hold tightly and wrap with another thin slice. Make sure to start the next slice wrap on the opposite side of the previous slice, so that you only have to hold onto the outer "petal" as you grow them. Once a rose bud is formed, firmly plant into the side of the cake pan. Continue to add buds of varying sizes until the top is fully covered.
Bake for about 40 minutes or until a knife pierced into the middle emerges clean.
Allow to cool for 5 minutes. Then serve fresh out the oven with a cup of coffee or scoop of vanilla ice cream on top!