Directions

for the cake:

1. Preheat oven to 350 degrees. Prepare two 8" cake pans with pam and parchment. You also need to make sure that all the ingredients are at room temperature.
2. In a medium bowl combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
4. Add the butter and remaining milk, and mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 2 separate batches, beat on medium speed until it is just combined.
6. Divide the batter between the two cake pans.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Let cool on racks until cooled completely.

for the buttercream:

1. In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees (you will need a candy thermometer).
2. While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
3. Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
4. Once the sugar reaches 248 degrees, immediately add it to the egg white mixture. Mix on a high speed for 30 minutes.
5. After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
6. Add vanilla and peppermint extracts and mix until just combined.
7. Use crushed candy canes to decorate.