1. Level off both cakes so they’re smooth, then soak them in the simple syrup.
2. Cover each layer with the Italian peppermint buttercream, then chill 20 minutes.
3. Stack the cakes, then cover in white fondant, rolled out to 1/8”.
4. Brush the cakes with water, then coat the whole cake in crystal sugar. Decorate with peppermints or fondant peppermint decorations.

For the white cake:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine cake flour, baking powder, salt and shortening. Crumble together until the shortening is pea-sized.
3. Add sugar, skim milk #1, vanilla and almond extracts to the flour mixture. Mix until creamy and smooth. Slowly add skim milk #2 and the egg whites while mixing. Scrape down the bowl as needed, mixing for five minutes.
4. Divide the batter into two medium-sized mixing bowls, colouring one with red gel and leaving the other one white.
5. Place the red batter in one cake tin, and the white in the other.
6. Bake the cakes for 12-15 minutes until the cake is slightly browned and is spongey and springy.
7. Remove and allow to cool in the pans.

For the Italian peppermint buttercream:

1. Place the sugar in a large pan. Mix it with enough water to create a mixture with the consistency of wet sand.
2. Heat the sugar and water until the mixture reaches 240 degrees.
3. In a large bowl, whip the egg whites until just barely holding soft peaks.
4. Slowly add the hot sugar to the egg whites and whip until the mixture cools to room temperature.
5. Add the butter in a pound at a time, whipping until the mixture has thickened and turned white and fluffy.

For the simple syrup:

1. Place all ingredients in a saucepan and bring to a simmer, ensuring the sugar is dissolved.
2. Remove from the heat and store in the refrigerator until ready to use.