In a large bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add molasses, corn syrup, vanilla and orange extract.
Add the eggs, one at a time, beating until mixture is well combined. In a large bowl, combine remaining ingredients with a whisk.
Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated.
Divide the dough into thirds and wrap in plastic wrap. Chill overnight.
Remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside. Make sure foil is on very smoothly. Spray the entire bowl with a non-stick cooking spray and set aside.
On floured surface, roll a third of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. I use the palms of my hands to smooth any cracks.
Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart.
Refrigerate bowl for 1 1/2 hours; this firms up the dough.
Place inverted bowl on an ungreased baking sheet and bake at 350°F for 20-30 minutes, or until firm to the touch.
Allow the gingerbread to cool on bowl.
When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. Peel off foil from shell.
A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one. Have fun, I did!