Preheat the oven to 350 degrees.

Either in the microwave or over low heat on the stove, melt the 6 oz of white chocolate with ¼ c of the milk. Melt very slowly so as not to burn the chocolate.

If using the microwave, check at frequent intervals (such as 10 seconds) and stir.

Set aside and allow the chocolate to cool.

In a bowl, mix together the flour, baking powder and salt. Set to the side.

Cream butter and sugar together until they are light and fluffy, about 2-3 minutes.

Add in the eggs, one at a time and thoroughly combine, scraping down the sides of the bowl as you go.

Add in the vanilla and cooled white chocolate and mix.

Using a spatula to fold in the ingredients, starting and ending with the dry ingredients, alternate between the flour mixture first, then the milk until all ingredients are incorporated together.

Evenly divide the batter between 2- 9” cake pans (either lined with parchment paper - or nonstick).

Bake in a 350 degree oven for 22-25 minutes, or until a toothpick comes out clean.

Run a knife around the edge and release the cakes onto a cooling rack and allow to come to room temperature before assembling.

In a small pan over low heat, melt the white chocolate, sour cream, and half of the whipping cream. Continually stir until it is just melted, then remove from heat.

Allow to cool and stir on occasion for about 20 minutes until it has come to room temperature.

In a medium bowl, whip the remaining cream until it is light and fluffy.

Add the peppermint candies.

Gently fold in the cooled white chocolate mixture and place in the refrigerator for about 2 hours to chill until almost set.

Allow to cool slightly.

Beat together cream cheese and butter for about a minute.

Add in the powdered sugar, vanilla and white chocolate and mix until thoroughly combined.

Take the first layer and place in the center of the cake plate flat side up.

Cover the top with the peppermint mousse.

Place the top layer of cake, flat side down evenly on top.

Using an offset spatula coat the top and side with an even layer of the frosting.

Using your hands, scoop up a small handful of peppermint candies and gently press into the side of the cake, firmly enough for them to stick to the frosting.

Repeat until the entire side of the cake is coated in candies.

Place in the refrigerator for about an hour to allow frosting to set before serving.