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The sweetest White Christmas Cranberry Layer Cake to celebrate the most wonderful time of year. Four layers of light and fluffy vanilla cake, made moist with the addition of coconut nog and greek yogurt. Each cake has a layer of homemade cranberry jam and white chocolate buttercream. Every bite is delicious with fresh cranberries, hints of coconut, and sweet vanilla cake. The perfect festive cake to celebrate the holidays this season.

side angled photo of White Christmas Cranberry Layer Cake with 1 slice cut in cake

The final countdown between now and Christmas is officially on. We’re just one week away from Christmas Eve. The craziness has set in, and as usual, I’m scrambling to check every last item off my to-do list before it’s too late…

It’s going to be tight this year, but thankfully, I have an exciting cake to share with everyone today.

Jumping right into my rambling because I have stories and details to share on this very special Christmas cake.

overhead photo of raw cranberries

Here is the story…

I’ve wanted to make a version of this cake for a couple of years now, but the vision in my head stopped me every single time. Sometimes I can have a picture in my head of a recipe (especially dessert recipes) before I’ve even begun to develop the recipe. I love when this is the case because it helps me to easily write up the recipe to start testing. But with this cake? The picture in my head intimidated me. I knew there was a very good chance I could never recreate the photo in my head and that if I were to attempt the cake, I might end up walking away with disappointment. I put a lot of pressure on myself to give you guys only the best recipes and I just knew this cake could never turn out as cute as the one in my head.

I held off for a good two years, but this year it was a phone call with my mom that convinced me I needed to at least try. Because really, you never know until you try.

Plus, the sound of a sweet cranberry layer cake lightly hinted with coconut sounded so good to both of us. It was time to share this cake already!

So. I tried. And by the end of the day, I may have even shed a few tears. Even though this cake looks nothing like what I envisioned, it’s DELICIOUS. And in the end, that’s all that truly matters.

And you know what? It’s not perfect, but I do indeed LOVE it.

side angled photo of White Christmas Cranberry Layer Cake before frosting the outside of the cake

The details.

The vanilla cake is not your standard cake. My secret is to use a mix of coconut nog and Greek yogurt to keep the cake extra moist. If you don’t love coconut nog or simply don’t want to make it, use buttermilk. I will say that the eggnog adds only a nice spiced flavor. I used my homemade coconut nog (which is vegan, so technically not eggnog).

While the cake itself is good, it’s not really the star flavor. Nope, what this cake is really all about is the cranberry jam. It’s made with maple syrup and hinted with orange, cinnamon, and gingers. The flavors of Christmas.

side angled close up photo of White Christmas Cranberry Layer Cake with 2 slices cut in cake

It. Is. So. Good!

Once you’ve made the cake, it comes together pretty easily. The trickiest part is slicing the cake layers in half, which I know might sound scary, but you guys can do it.

I decorated simply, with sugared cranberries, coconut, and rosemary.

overhead photo of White Christmas Cranberry Layer Cake slices on dessert plates

A few things…

One, don’t stress too much about creating a perfectly even cut. As you can see, my layers are nowhere near perfect, but all turned out OK.

Two, use a long serrated bread knife to cut the cake in half. This helps so much with making an even cut all the way through.

Three, be sure to cool the cake completely before slicing.

Please don’t stress about having to cut the cake layers in half. It’s not as scary as it may seem. Once you layer everything together the cake is going to be beautiful…no matter what. And, if you do have trouble and the cake crumbles a bit, don’t worry, those crumbs make for a delicious snack.

Four, remember that any “mistakes” can all be fixed with frosting…never too much frosting.

side angled photo of White Christmas Cranberry Layer Cake slices stand up on dessert plate

Bottom line?

You need to be making this cake. All the holiday cookies are amazing, and we do need them, but a show-stopping cake is always a good idea. Plus, you can never have too many sweets at Christmas time.

Tis the season. Enjoy it, and then…healthy January will follow.

overhead close up photo of White Christmas Cranberry Layer Cake slice with fork in cake slice

If you make this white Christmas cranberry layer cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

White Christmas Cranberry Layer Cake

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 24
Calories Per Serving: 283 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Cranberry Jam

White Chocolate Buttercream

  • 3 sticks (1 1/2 cups) salted butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 8 ounces white chocolate, melted and cooled
  • 1 teaspoon vanilla or coconut extract (use your favorite or both)
  • sugared cranberries, shredded coconut, and rosemary, for decorating (optional)

Instructions

  • 1. Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
    2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, brown sugar, vanilla, and eggnog (or buttermilk). Add the flour, baking soda, baking powder, and salt. Mix until just combined. 
    3. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
    4. To make the jam. Add the cranberries, maple syrup, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil, once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Stir in the vanilla, ginger, and cinnamon. Remove from the heat and let cool.
    5. To make the buttercream. Add the butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the melted white chocolate and vanilla and beat until combined.
    6. To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/3 cup of jam. Repeat with the remaining 3 cake layers. Be careful not to over fill your layers or the cake will be hard to slice. Lightly frost the outside of the cake. Chill 30 minutes. Serve or store in the fridge for up to 3 days. Before serving, decorate with sugared cranberries, coconut, and rosemary, if desired.

Sugared Cranberries

  • 1. In a medium bowl, stir together 2 cups fresh cranberries with 1/2 cup maple syrup. Let sit 10-15 minutes. Strain the cranberries, then add them to a parchment lined baking sheet.
    2. Toss the cranberries with 1 1/2 cups granulated sugar until all the cranberries are coated. Allow the cranberries to dry, in a single layer, for at least one hour.

overhead photo of White Christmas Cranberry Layer Cake

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Comments

  1. Hi Tieghan. Would it be okay if I substituted canola oil with olive oil? Or do you have another suggestion- I just try to stay away from the seed oils…

    1. Hey Pamela,
      That would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 5 stars
    I made this cake last night for New Years Eve! So delicious! I had never made a four layer cake from scratch, and I was a bit intimidated, but it was a lot easier than I thought. The tartness from the jam and the sweetness from the frosting made for a perfect combo! Thank you for all of your wonderful recipes!

    1. Hey Melissa,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  3. 5 stars
    I made this cake for Christmas dinner and it was delicious. I don’t have experience making layered cakes so if I can do it, anyone can. I found they rose a lot being baked, o think next time I would use my 9” pans. Make the cake, I will make it again for sure!

  4. I made this for Christmas dessert. I’m gluten and dairy free and other “frees” so I used Bob’s red mill 1-1 gluten free flour, coconut oil instead of canola oil, vegan butter for the icing, coconut brown sugar, and swerve for the powdered sugar. It was soooooo good – I was surprised since I used different types of ingredients. Did I mention it was soooooo good!

  5. 5 stars
    my family is LIVINGGG for this cake!!! the tartness of the cranberries, the richness of the cake, the sweetness of the frosting, all make for a complex flavor profile that is insanely delicious! such wonderful christmassy flavors ❤️ i used regular eggnog & spiced rum in the cake, and vanilla bean paste in the frosting

    1. Hey Isabel,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  6. 5 stars
    Absolutely delicious cake! There were a couple of things left out of the recipe though. It doesn’t specify that you need extra cranberries if you want to make the topping. I really wanted to, but had only enough for the jam. It also did not say when to add the orange zest in the instructions. Next time I will make more frosting also.

    1. Hey Ronnie,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  7. Really bummed out about this cake. Somethings wrong with the temperature because I baked it exactly as directed and the center was still mushy. Today is Christmas I let the cake cool for one day in the refrigerator and now it’s too late. Also the icing came out watery after adding the melted white chocolate. I don’t advise anyone to waste their time on this cake!

  8. 1 star
    The frosting was way too buttery! Most of the recipes Ive made calls for more powdered sugar vs more butter. This killed it for me 🙁

    1. Hey Linds,
      So sorry you did not enjoy the recipe, please let me know if I can help in anyway. Happy Holidays! xTieghan

  9. I’m making this right now!!!!! So far smells amazing. Excited for the first bite. Merry Christmas everyone. Be safe😀

    1. Hey Nancy,
      How about raspberries? I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  10. 5 stars
    I made this last Christmas and we are so excited to have it again this year! Can I make the cake layers in advance? I will assemble on Christmas Day but is 2 days before assembling too far in advance?

    1. Hey Danielle,
      I am so glad you enjoyed the recipe, yes totally fine to make in advance. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Betsy,
      So you will eventually slice the cakes in half in step 6. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  11. Hi!

    I’m going to give this cake a try for Christmas! Do you think I could use coconut yoghurt (not coconut flavoured) instead of greek yoghurt?

    Thanks!

    1. Hey Jolijn,
      Yes, that will work well! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Tawni,
      I used sugar to candy coat the rosemary. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Lisa,
      Sure, I think that would be great! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  12. Very excited to make this cake. Want to make this cake a day or two early. What is the best way to store it? Does it need to be refrigerated or can I keep it at room temperature in a cake stand with a dome?

    1. Hey Sarah,
      I would keep this in the fridge. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Alex,
      Yes, you will want to add 1 tablespoon of zest. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Renee,
      Yes, that will work! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  13. I made this cake last year and will make it again this Christmas! So good and so festive! Love all your cake recipes. My hubby loves a coconut cake! Would love to see your take on that!

  14. Would it be possible to use coconut milk in the cranberry cake instead of buttermilk if I do not want to both with the homemade nog?

    1. Hey Kathy,
      Yes, you could use coconut milk. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  15. Hi! Sorry to bother you with what is maybe a stupid question but could I replace the canola oil with sunflower oil or olive oil? Canola oil is not that easy to find where I live and I wouldn’t want to ruin the whole recipe unknowingly by replacing it with the wrong ingredient.

    Thank you so much,
    Anka

    1. Hey Alejandra,
      You will want to use 2 (8) inch cake pans. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. 5 stars
    I made this cake for Christmas Eve and it was SO GOOD. Also pretty easy for a cake that looks and tastes amazing, and it worked perfectly with a gluten-free flour mix. The combination of the tart cranberry jam and the white chocolate icing was perfect, and the eggnog gave the cake such a rich flavour! I could go on and on, haha. Thank you Tieghan!!

  17. I found this cake of yours a little late for Christmas, but still sounds like a perfectly applicable “Winter Cake” while we’re still in this colder season!

    So, anyway, I loved reading this recipe’s post, and just had to comment…maybe this is a weird question- but, I had to ask what you original vision for this cake was, since you said it came nothing close. Would you be willing to paint us a word picture to share your creative vision for it? It obviously looks amazing anyway, but I’d love to appreciate your first vision with you too! Since I’m a visual person, I was just really curious and had to ask what you had in mind! (As a fellow Creative, I really empathize with having visions of creations that are sometimes so much more grande in my mind’s eye, too.)

    P.S. The IG photo of this cake looked so amazingly beautiful, and delicious, that I had to click through for the recipe itself; so brava all the same! : )

    1. Hi Krystal!! You are so sweet! Honestly, I con’t even remember at this point what the original was. I’m soo sorry! I create so many recipes daily, so it is hard to think back to what I had planned for this cake originally. I think it was maybe something with only 2 layers! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. 5 stars
    This cake is delicious I made it twice for two different Christmas parties. The second time I made it I used 2 9 inch round pans instead of 8 because I found there was too much batter for the 8 inch pans which caused the cake not to cook well in the middle and be over cooked on the top and sides. This cake has delicious flavor and isn’t too sweet with the tart homemade jam in between each layer. Everyone loved it!

  19. 4 stars
    I made this for Christmas Eve and the compliments were endless. No one could quite pinpoint the cake flavor…it was new, unexpected, and delicious. I have to admit the recipe was intimidating, but ended up being quite easy. Next time I’m going to pair it with Maple Buttercream. Thank you for such a great recipe!

  20. 4 stars
    Made this for Christmas Eve and it was fantastic! However, the cakes rose a ton in the oven and spilled way over the 8-inch round pans! I used buttermilk (with some nutmeg & cinnamon) instead of eggnog bc I had it on hand, and I’m thinking it possibly reacted with the baking soda/powder? Still turned out really great, but maybe be cautious if using buttermilk and use a 9-inch pan.

    1. HI Celia! I don’t think it was the buttermilk. I am really not sure why the cakes would have spilled over. I guess maybe your pans a slightly small than mine. Regardless, I am So sorry they spilled over! Please let me know if you have any other questions. I so glad you love this recipe! Thank you and Happy New Year! xTieghan

  21. 5 stars
    I call this cake a “Mind Blowing Cake”. I think the Coconut Rum was a genius move. The flavor of the cake on it’s own was so delicious. Not too sweet. Perfect!

  22. 5 stars
    I think I went too easy on the filling, and accidentally left out the coconut rum…. but it was still SO GOOD! Brought it to a friends holiday dinner as the dessert, everyone loved it and even my husband who is insanely picky had compliments and ate 2 slices 🙂 Thanks for the great recipe!

  23. 4 stars
    I made this for Christmas dinner with my wife, son & daughter-in-law. Taste is wonderful. A couple comments on the recipe – it implies that you should put cranberry jam on the all 4 layers, including the top, but the photos look like there is nothing but frosting on the top layer. Second, the recipe says to divide the frosting into 4 bunches, put 1/4 on top of each layer, then frost the cake – if you have put 4/4ths on the tops of the layers, what do you use to frost the sides? I caught that but didn’t notice the pictures that show no jam on top and ended up with a cake that looks like a winter scene from the civil war, bloody snow everywhere! My son said we should see if any of his green army men were still around, we could cut off an arm or head or two and scatter them on top for decoration. Still, a great cake that I’ll try again (this time leaving the jam off the top layer). The ‘bloody snow’ didn’t interfere with the great flavors.

    1. Hey Keith!! So sorry for the trouble with frosting. I am going to read over my steps now and adjust them to be more clear. Please let me know if you have any other questions. I glad you still enjoyed this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  24. My buttercream was very lumpy from from white Chocolate, any suggestions? I did wait for it to cool. Also the tops of the cake came out too high and left huge gaps in the layers. Doesn’t look too good but I hope it taste good for Christmas Day.

    1. HI! Did the white chocolate not mix well with the butter? Was you butter cold? Or soft? if the butter was as all cold it could have harden the white chocolate and made your frosting lumping.

      Not sure what you mean when you say “wine in a layer”? Can you clarify? Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  25. 5 stars
    I loved making this cake. It was my 1st layer cake ever. I felt intimidated because I am not a good cook or baker but I continue trying my hand at baking even in my 60’s. We can’t wait to taste it tomorrow. Happy Holidays.
    P.S.
    I tasted the cake batter and it was delicious and the frosting was decadent

  26. My buttercream was very lumpy from from white Chocolate, any suggestions? I waiting for it to cool. Also the tops of the cake were high and wine in a layer it left huge gaps. Doesn’t look too good but I hope it taste good for Christmas Day.

    1. HI! Did the white chocolate not mix well with the butter? Was you butter cold? Or soft? if the butter was as all cold it could have harden the white chocolate and made your frosting lumping.

      Not sure what you mean when you say “wine in a layer”? Can you clarify? Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  27. Can you make your cakes a day ahead of time and frost them the following day? If so, how would you store the cake, enclosed or open to the air?

    1. HI! Yes you can make the cakes ahead, cover with plastic wrap, store at room temp, then frost. Or you can make and assemble the cake, store in the fridge and remove from the fridge 1 hour before serving to come to room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  28. I am making this cake tomorrow and can’t wait. But I am making it with GF flour and at this late date I am starting to worry, especially since I just saw that you “can’t” slice 1 GF layer to make two! Curious if that is true in your experience? Thinking I might default to 3 thinner layers vs 2 thicker cakes and go that route. Hopefully you are off with family and friends celebrating! I will report back on how this plays out.

    1. Hi Britt! How did it go? I am not too familiar with GF baking, so really I don’t think I could have helped much. Hopping you loved this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  29. Debated between this and your Gingerbread cake, but the majority in my family voted for Cranberry…for which I am so glad! It turned out beautifully! Cutting the layers was easier than expected after letting the cake cool completely!

    1. HI! You can use a pinch of nutmeg and cinnamon. Maybe about 1/4 teaspoon each. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  30. I’m excited to make this for Christmas Eve dinner! I have a cranberry jam that I canned earlier this month and was hoping to use that instead of making another jam. Do you have any idea how many cups or ounces of jam this recipe would need?

    1. HI! I am sure your canned jam will work wonderfully! You need about 2 cups. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  31. I think I’m going to make this for Christmas Eve, it looks SO good! Only thing, I’m not a *huge* white chocolate fan – does white chocolate butter cream taste a lot like white chocolate? Was thinking I might sub just plain buttercream instead, do you think that would still be good? Thanks!!

    1. HI! The white chocolate really only sweetens the buttercream, but you can certainly use your favorite vanilla buttercream. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response what a bit late! xTieghan

    1. HI! 9 inch pans will work just the same. Bake 3-4 minutes less! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan

  32. So excited to make this for the day after Christmas for my daughter bday. Would it be ok to make the layers 3 days before and freeze them? I could go ahead and also make the jam and butter cream I imagine too and put it all together on the 26. Thoughts? Want it to be as fresh as possible and not have a lot to do the day of.

    1. Hi Rebekah!! That will work great! Let me know how it went…sorry for the late reply! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan

  33. I’m so excited to make this for Christmas Eve! Should we be using fresh grated ginger, or dried/ground ginger? Thanks!

    1. HI! I like to use ground ginger. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

  34. 5 stars
    I made this last night for a family get together. We loved the tart cranberry with the sweet cake. Everyone raved over the white chocolate buttercream. I loved the addition of eggnog. The cake was delightful. Thank you for another great recipe. Merry Christmas to you and your family!

  35. Looking forward to making this for dessert on Christmas day 🙂 What do you mean by cut the cakes in half horizontally?

    1. Hi Caitlin! I mean each of the cakes in half, so you have four layers instead of two. Please let me know if you have any other questions! xTieghan

  36. 5 stars
    Delicious cake! I didn’t have coconut rum for the batter, but I did add just a little bit of coconut extract. The combination of flavors was perfect. Everyone loved it!

  37. What a great looking cake! Perhaps we will get a bit ambitious and give it a try. My wife loves to make cakes. Merry Christmas and Happy Holidays. 🙂

    1. HI! I use ground ginger. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

  38. This looks amazing! Wanting to make it for Christmas dinner! Can it be made a day ahead of time and just put in fridge?

    1. HI! Yes, you can easily make a day ahead. That works great. I recommend storing in the fridge, but removing the cake at least 1 hour prior to serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

  39. 5 stars
    I just made this for a Christmas dinner party we’re going to tonight and…oh my stars! I’ve tasted all the crumbs and bits that I had extra of after assembly….this is going to be divine! I made mine with the coconut ‘nog. So so good.

  40. Hey Tieghan!
    I LOVE this layered cake. It’s so beautiful and sounds lovely with the layers of cranberry jam. I’ve been in NY this past weekend and am just now catching up on all of your posts. Haha I was thinking ‘ I wonder if Tieghan will do a layer cake? What would be a good festive one for the holidays?’ This is it!
    I hope you’re enjoying the busyness of prep (I’m with ya on scrambling to get everything done) and have a WONDERFUL time with family!!! ❤️

    1. Haha yes here it is!! I hope you try this sometime! Thank you! I am so excited for all of my family to come in… its the best! I hope you have an amazing time with family as well Kristin! xTieghan

  41. i don’t have oranges but tons of meyer lemons. im wondering if it would be weird to use lemon instead? i mean cranberry and orange is pretty solid just try to save a trip to the grocery store in this blizzard weather. but if you say stick with oranges ill go! also if i don’t use the rum would it change the texture? or should i add the same amount other liquid instead.
    thank you!!

    1. HI! Meyer lemons will be so delicious. Love this idea!! You can just omit the rum. No big deal. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  42. oh my GOD…I am doing an ode to the Cranberry this Christmas and this would fit perfectly BUT I had already planned on making your Gingerbread cake with caramel buttercream and now I don’t know….I just don’t know which to choose!

  43. Looks delicious. What would you suggest for a flavorful lowbcalorie frosting other than the white chocolate buttercream?

    1. HI! I am not really sure of a low calorie buttercream. You could try using whipped cream? That might be good! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  44. Gorgeous! Can imagine how delicious ? it tastes. All fave flavors for most people. Me definitely!! Unfortunately, cannot make it. Old w/arthritis.

  45. 5 stars
    Oh my goodness! This looks amazing! I love that there are lots of flavours in there. Really like the simple yet chic and pretty presentation.

    Now I’m not not sure if I’ll do this one or your North Pole Cake! ??Xx