Preheat oven to 350 degree’s and spray all 3 cake pan with pam baking spray and set aside.

In a medium mixing bowl, whisk together the milk and peppermint and set aside.

Using a standing mixer, beat together the butter and sugar until light and fluffy.

In a large mixing bowl, whisk together the flour and baking powder.

Alternating between the milk and dry ingredients, gradually pour into the butter mixture. Mixing on low to medium speed until combined.

Using another large mixing bowl and a hand mixer, beat the eggs until stiff peaks form.

Fold into the cake batter.

Divide the batter evenly between 2 mixing bowls.

Leave one bowl white.

In the second bowl, mix in about 3-5 drops of red food colouring.

Scoop 1 cup of white batter into the cake pans.

Scoop 1 cup of red batter next to the white in the cake pans.

Repeat steps until all batter has been evenly divided between the three pans.

Take a butterknife and gently swirl the batters together.

Bake in the oven for 23-26 minutes or until a toothpick comes out clean in the centre.

Allow the cakes to cool completely before removing from cake pans.

Place the cakes onto a cutting board.

Using a cake slicer, remove the domes from the cakes.

Place one layer of cake onto the cake board.

Using a standing mixer, beat all ingredients together until stiff peaks form. About 5-7 minutes.

Scoop 1 cup of frosting into the piping bag.

Scoop about 1 cup of frosting onto the first layer and smooth out with a angled spatula.

Place the second layer of cake onto the first layer of frosting.

Scoop another cup of frosting onto the second layer of cake and smooth with evenly.

Place the last layer of cake onto the second layer of frosting.

Scoop remaining white frosting onto the cake and cover the sides completely with the crushed candy canes.

Pipe dollops of white frosting on top of the cake and sprinkle some crushed candy canes on top.