Ingredients

• 10 oz White Chocolate
• 1 1/4 cups Milk room temperature
• 2 1/4 cups Organic Unbleached White All-Purpose Flour
• 2 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Unsalted Butter room temperature
• 1 1/4 cups Granulated Sugar
• 4 large Eggs room temperature
• 2 tsp Vanilla Extract

• 1 1/4 cups Granulated Sugar
• 2/3 cup Water
• 5 large Egg Whites
• Salt
• 2 cups Unsalted Butter room temperature
• 2 tsp Vanilla Extract
• 1/2 tsp Peppermint Extract

• 2 large Egg Whites at room temperature
• 1/8 tsp Salt
• 2/3 cup Powdered Granulated Sugar**
• 1 tsp Vanilla Extract
• 3 Tbsp crushed Peppermints

Instructions

1. Preheat the oven to 350°F. Grease and flour two 8-inch baking pans.
2. Mix together the white chocolate and milk in a small microwave safe bowl. Heat on 50% power for 30 seconds. Stir, then microwave for another 30 seconds. Repeat until the white chocolate is melted and thoroughly combined with the milk. Set aside.
3. In a small bowl, mix together the flour, baking powder and salt.
4. In a mixer, beat the butter and sugar until light and fluffy. Add in the eggs one at a time. Beat well between each addition of egg. Beat in the vanilla.
5. Add 1/3 of the flour mixture into the butter mixture and mix until just combined. Add half of the melted white chocolate mixture and stir until just combined. Add another 1/3 of the flour and stir to combined. Add the remaining white chocolate mixture followed by the remaining flour mixture. Remember to stir until just combined after each addition.
6. Evenly distribute the batter into the cake pans and spread out the batter so it is evenly distributed in the pan.
7. Bake for 25-30 minutes, or until the tops spring back and a toothpick comes out clean when inserted in the middle of the cakes. Remove from the oven and allow to cool in the pans for about 30 minutes.
8. Run a knife between the cake and the pan, then carefully remove the cakes and allow to cool completely on a wire rack. Once cool, tightly wrap and store in the refrigerator until cold.
9. While the cake is chilling, make the frosting. Mix together the sugar and water in a small saucepan and cook until it is 238°F. Do not stir.
10. While the sugar is cooking, whip the egg whites in a thoroughly cleaned and dried mixer. Add the pinch of salt and whip until the whites form stiff peaks.
11. Once the sugar is at the right temperature, turn the speed of the mixer to medium-high and carefully pour the mixture between the whisk and side of the bowl. Do not scrape in the sugar and be careful to not get any on you as it burns.
12. Once all the sugar is in the mixer, beat on high until the meringue is cooled to room temperature. Turn down the speed and slowly add the butter one tablespoon at at a time until it is fully incorporated. Stir in the extracts (tasting as you add the peppermint).
13. Trim the edges and top of the cakes and top one with about a cup of the frosting. Top with the remaining cake layer. Top that with more frosting and spread the frosting around the top and sides of the cake. Leave it at the crumb coat, or frost the cake fully. (I recommend chilling the cake after you've added a crumb coat for at least an hour).
14. To make the meringue kisses: preheat the oven to 350°F. Line two baking sheets with parchment paper and fit a piping bag with a large closed-star tip. Beat the egg whites and salt until they reach stiff peaks.
15. Slowly add the sugar two or three tablespoons at a time, beating well between each addition. Once all the sugar is added, beat until the sugar is dissolved into the egg. Add in the vanilla and mix until just combined.
16. Gently fold in crushed peppermint. Pipr kisses onto the parchment and bake for 20 minutes. Turn off heat, but leave the meringue in the oven for two hours, or until the oven is completely cool. You will not need all the meringue to decorate the cake.