Winter Wonderland – orange and white chocolate cake with cranberry Swiss meringue buttercream

Make the cake

1. Preheat the oven to 180C (350F). Spray three 15cm (6in) 20cm with cake release, lining the bottoms with baking paper. You can also use three  (8in) cake tins – the cake won't be as tall.
2. Add all the dry ingredients (flour, sugar, baking powder/soda and salt) to the bowl of a food processor or the bowl of a stand mixer fitted with the paddle attachment. Pulse briefly to mix together.
3. Add the cubed butter and pulse/mix again until the mixture resembles breadcrumbs.
4. Mix the eggs and orange zest together. Gradually add the eggs and process for a minute until well incorporated.
5. Gradually add the milk mix together for two minutes until the batter is smooth and evenly mixed. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl – especially if using a stand mixer.
6. Reserve two tablespoons of grated chocolate for decoration. Fold in the rest into the batter, divide between the cake tins and bake for 30 minutes. If using larger tins check after 25 minutes. Cool before frosting.

Make the cranberry buttercream

1. Bring water, sugar and cranberries to a boil then simmer until reduced - about 20 minutes. Strain the cranberries and reserve the juice and pulp. Cool before adding to the buttercream.
2. Put the egg whites and sugar in the bowl of your stand mixer and stir with a balloon whisk to combine.
3. Set the bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water.
4. Keep whisking until the mixture reaches 70C (160F) on your Thermapen. The mixture will take a little while to come to temperature so keep a watchful eye, you don’t want to scramble the egg whites!
5. Fit the mixing bowl onto the mixer and beat with the whisk attachment at high speed for about 10 minutes, until you have peaks and the bowl has cooled down.
6. Start adding the butter, one big chunk at a time, waiting until each has been mixed in before adding another.
7. Once the butter is incorporated, add the reserved cranberry syrup, turn speed to medium-high and beat until the buttercream is smooth and forms peaks. Transfer to a piping bag fitted with a large star tip.

Assemble the cake

1. Pipe a ring of buttercream around the edge of the bottom cake layer. Spread the reserved cranberries inside the ring, pipe more buttercream on top of the jam and smooth.
2. Top with the second layer and repeat the process.
3. Pipe or smooth a thin layer of buttercream (crumb coating) over the entire cake. Use a palette knife to smooth the top of the cake letting the buttercream spread over the edges.
4. Use a side scraper to smooth the buttercream on the side of the cake – using a turntable will make this easier.
5. Chill the cake for 30 minutes before applying a second layer of buttercream to cover the cake. Repeat the process to smooth the buttercream for a clean finish.
6. Drizzle the white chocolate around the perimeter of the cake, letting it drip down the side.
7. Tint any extra buttercream with a little pink food colouring (if you like) and pipe on top of the cake.
8. Decorate with marbled cookies, meringue kisses, candy canes, sprinkles and a little of the grated white chocolate.