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1/2 sticks (6 ounces) unsalted butter, softened
4 large eggs
1 1/2 cup sugar, plus
1/2 cup McDowell Sauvignon Blanc
8 ounces white chocolate, melted
2 tablespoons California orange  puree
3/4 cup milk
2 1/4 cups all-purpose flour (spooned and leavened)
1 teaspoon pure vanilla extract
2 1/2  teaspoons baking powder
1 teaspoon salt
1/4 cup confectioners' sugar
White Chocolate Butter cream
1/2 cup Candied Orange Peels, dipped in white chocolate, for garnish  

•        Sift the flour with the baking powder and salt. In a large bowl, using an electric mixer beat the butter at low speed until smooth. Add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. At low speed, alternately beat in the dry ingredients and the milk and McDowell Sauvignon Blanc in 2 additions. Add the room temperature melted white chocolate and beat just until incorporated. Scrape the batter into the prepared cake pans and smooth the surfaces.
•         Bake the cakes in the center of the oven for 35 minutes, or until golden brown and a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack and let cool completely.
•         In a small bowl, using a handheld electric mixer beat the orange puree and the confectioners' sugar into 1 cup of the White Chocolate Butter cream. Set 1 cake layer on a cake plate, right side up, and spread the filling on top. Cover with the second cake layer. Frost the sides and top of the cake with the remaining White Chocolate Butter cream. Garnish with the white chocolate–dipped Candied Orange Peels and serve.

• In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
• Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
• Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.

• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips.
• Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.

Recipe 2
Recipe 3