Cranberry White Chocolate Cake

To make the Sparkling Cranberries

Start making the sparkling cranberries the night before. Combine 1 cup of sugar and the water in a small pot. Heat over medium until simmering and the sugar dissolves. Pour into a bowl and let cool for 10 minutes. Add cranberries to sugar water stirring to coat. Cover and refrigerate overnight.

The next day drain the cranberries. Coat each cranberry in remaining sugar. Set aside to dry for at least 1 hour.

To make the Cranberry Cake

Preheat oven to 350°. Butter and flour 2-9inch cake pans*.

In a medium bowl, mix together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add in eggs one at a time. Add vanilla and sour cream. Mix. Add in flour mixture and buttermilk alternating. Mix until just incorporated. Fold in the fresh cranberries.

Pour the batter evenly in the cake pans. Bake for 35-40 minutes until done. Let cool in pans for 10 minutes then take the cakes out of pans. Let cool completely on a wire cooling rack.

To make the White Chocolate Frosting

Using a stand mixer, whip the heavy cream to stiff peaks. Set aside.

Using the stand mixer, in a separate bowl cream together the butter, cream cheese and melted white chocolate. Slowly mix in the whipped cream.

To assemble

Place 1 cake on the cake stand. Add frosting to cover in an even layer. Add the other layer and coat entire cake in a light coat of frosting. Top with the sparkling cranberries.