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1
Preheat the oven to 350.
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2
Butter and flour two 9-inch round cake pans.
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3
Sift the flour with the baking powder and salt.
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4
In a large bowl, using an electric mixer, beat the butter at low speed until smooth.
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5
Add the sugar and beat until fluffy.
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6
Add the eggs, 1 at a time, beating well after each addition.
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7
Add the vanilla.
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8
At low speed, alternately beat in the dry ingredients and the milk in 2 additions.
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9
Add the melted white chocolate and beat just until incorporated.
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10
Scrape the batter into the prepared cake pans and smooth the surfaces.
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11
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.
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12
Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack and let cool completely.
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13
In a small bowl, using a handheld electric mixer, beat the orange marmalade and the confectioners' sugar into 1 cup of the White Chocolate Buttercream.
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14
Set 1 cake layer on a cake plate, right side up, and spread the filling on top.
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15
Cover with the second cake layer.
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16
Frost the sides and top of the cake with the remaining White Chocolate Buttercream.
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17
Garnish with the white chocolatedipped Candied Orange Peels and serve.
