Cream together the sugar butter and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the molasses and mix until combined. In a small bowl, whisk together the water and baking soda. Sift the cake flour and ginger into a large bowl. Add the flour and baking soda mixture a little at a time to the butter mixture, alternating between the two and beating well after each addition. The dough will be soft; let it rest for 3 to 4 hours at room temperature.

Preheat the oven to 325°F.

Sprinkle your work surface with all-purpose flour; and knead the dough until it’s manageable and can be rolled out smoothly. Add all-purpose flour as needed to get your desired consistency. Roll out the dough to an approximately 3/8-inch thickness. Cut shapes as desired. Place similar sized cut-outs on the same parchment-lined baking sheet for even baking. Brush them lightly with water (and sprinkle them with sugar; if you like).

Bake for 20 to 45 minutes, depending on the size of your cut-outs. When the gingerbread is done, it will have changed to a darker color and will spring back when you press lightly on the top.

Remove the gingerbread from the oven, and allow it to cool completely before decorating and constructing your house.