• Preheat oven to 350 deg F. Lightly grease and line your pans. Set them aside.
• In a mixing bowl beat oil, orange juice, eggs, sour cream, sugar, and orange zest until completely mixed. Sift flour, baking powder, baking soda and salt over wet ingredients and fold to combine.
• Pour the batter in prepared liners and bake for about 19-22 minutes. Insert a toothpick in the center of cakes to check for doneness. Allow to cool for 10-15 mins before taking them out of pans. Allow to cool down further on wire rack.

For Buttercream Frosting:

• In a large mixing bowl, beat butter using a hand mixer/stand mixer fitted with paddle/whisk attachment for about 2 minutes. Add confectioners' sugar, vanilla, cream and salt. Beat on low for a few seconds and then turn mixer on high speed and beat for 2-3 minutes. Or until the frosting turns fluffy. Take around 1 ½ cups of frosting and tint it pink. Color the remaining frosting with green food coloring.

Cranberry Filling:

• In a sauce pan over medium heat, add cranberries, water and sugar. Cook for 8-10 minutes or until cranberries soften and burst. Add the slurry of cornstarch and stir continuously. Cook it until it thickens.
• Remove from heat and add lemon zest and juice, Mix it in and allow to cool completely before layering between cakes.

To Assemble:

• Place a layer of cake on your cake stand or a plate. Top with cranberry filling. Repeat one more time and top it with third layer of cake. Crumb coat cake with green frosting and allow to chill in the refrigerator for ½ an hour or till the frosting in cool to touch and set.
• Frost the cake with remaining green frosting and level it with a leveler. Stick some frosting on the back of iced cookies and stick them on the bottom of cake.
• Pipe with the pink frosting as desired and top with sprinkles of choice. Enjoy!