White Peppermint Layer Cake with a White Peppermint Cream

Make Cake

Preheat the ove to 350. Spray 4 - 8 - inch cake pans with bakers spray

Whisk flour, baking soda and salt in a bowl

In another bowl beat butter and sugar until light and fluffy

Add eggs one at a time beating in each egg, beat in both extracts

Alternate flour mixture with miljk and combine just until blemded. Do not overbeat

Divide evenly between prepared pans and bake about 15 to 18 minutes until a tooth pick comes out just clean. Cool in pans 15 minutes then cool completely on wire racks

Make White Chocolate Peppermint Cream Filling and Frosting

Melt white chocolate 8n the microwave until smmoth, vool 5 minutes

Beat cream cheese until smooth

Beat white chocolate, both extracts and salt into cream cheese

Beat cream until soft peaks form then add confectioner's sugar best until it holds is shape then fold in white chocolate/ cream cheese mixture until blended

Fill and Frost Cake

Place one cake layer bottom up on serving plate

Frost with some of the frosting

Place second layer bottom up on cake and frost

Place third layer bottom up

Frost with more frosting

Finally add last cake layer, bottom up

Frost entire cake with remaining frosting. Decorate with crushed peppermint candy. Refrigerate at least 2 hours before slicing. A tip if you find it difficult to frost the entire cake because it's slides aroungpd. Refrigerate the cake and frosting until it firms up to spread easier.