Preheat the oven to 350F and line 4, 8-inch round cake pans with parchment paper and spray the sides with a non-stick baking spray. You can also use 2, 8-inch cake rounds, then split the layers in half once the layers are cooled.

Prepare the cake batter first. In a large mixing bowl, cream together the sugar, softened butter and vanilla for 2 to 3 minutes, until the butter is fluffy. Add the eggs, a few at a time, mixing well after each addition. Add the warm milk and orange zest next. Mix until incorporated and set aside. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter. Mix the flour into the batter just until incorporated, about 30 seconds.

Add the melted white chocolate last and mix again for about 30 seconds. Divide the cake batter evenly among the 4 cake pans. Level the batter with an off-set spatula. Bake the layers in the preheated oven for 25 to 28 minutes, until the center is set and a toothpick inserted into the center comes out clean. Remove the layers from the oven and allow them to cool completely on a wire rack.

While the layers are baking, prepare the cranberry sauce. Simply combine the cranberries, raspberries, water, sugar and orange zest in a medium-sized sauce pot. Stir the ingredients together, then cook over medium heat. Allow the mixture to come to a simmer and stir occasionally, then cook for about 18 to 20 minutes until cranberries pop open and the mixture thickens into a jelly. Allow the sauce to cool completely before using in the cake. Refrigerate for faster cooling.

Once the layers are cooled, prepare the orange whipped cream. In a stand-mixer bowl, whisk the heavy cream and confectioner's sugar on medium-high speed for 3 to 4 minutes, until stiff peaks form. In a separate bowl, cream together the softened cream cheese, melted white chocolate, vanilla extract and orange zest. Mix until the mixture is lump free, then add it to the whipped cream. Whisk on high speed for about a minute, until stiff peaks form.

To create the ombre effect, place about 2 to 3 cups of the frosting into a separate bowl and color with a few drops of red gel food coloring. Mix in the color with a spatula, then transfer the frosting into a pastry bag; I used Ateco tip #823.

To assemble the cake, first soak the layers generously with the orange juice, squeezed from the zested oranges. Spread about 1/2 cup cranberry sauce over each layer, then top with a generous amount of plain whipped cream. Frost the top and sides of the cake with the plain frosting first and smooth down with an off-set spatula.

To create the ombre effect, pipe a few lines of red frosting around the bottom of the cake, then use a flat cake spatula to blend the frosting upwards (watch my video for more details!). Pipe the remaining red frosting on the top as dollops to garnish the cake. Garnish with edible sprinkles, pearls and cranberry. This cake can be served immediately, or refrigerated.