• Preheat the oven to 350 degrees fahrenheit (177 degrees celsius). Grease two 8 inch cake pans with oil or butter and line the bottoms with parchment paper circles.
• In a bowl whisk the gf flour, salt, baking powder, and cinnamon together. In a separate bowl (with tall sides to prevent splattering) combine the sugar, oil (if using coconut oil, make sure to melt it first), and eggs (you can also do this in a stand mixer). Beat with a hand (or stand) mixer until pale and fluffy. Add half of the dry mixture and beat until combined. Add the vanilla, orange zest, and milk and mix well. Add the rest of the dry mixture and beat until you have a thick and smooth consistency. Scrape the sides of the bowl with a spatula then beat in the orange juice.  Continue mixing until everything is completely smooth.  Carefully fold the cranberries into the cake batter. Evenly distribute the batter between the 2 cake pans. Bake for 30-35 minutes or until a toothpick comes out clean. Once the cakes are baked, remove from the oven and let the cake layers cool completely.

Frosting

• In a microwave safe bowl, combine the white chocolate chips, gelatin, and water.  Melt these things in the microwave for 20 seconds and stir (or on the stove over a double boiler).  If it hasn’t melted completely microwave for another 20 seconds, being careful not to overheat and burn.  Once melted, set it aside to let it cool slightly. In the bowl of a stand mixer (or any tall bowl and use a hand mixer), beat the heavy cream for about 1 minute and 45 seconds or until it looks foamy and the slightest bit thicker.  Add the white chocolate-gelatin mixture and beat for about 55 seconds or until a thick frosting-like consistency forms, then stop IMMEDIATELY! Overmixing will turn it into butter.  You do not want that!

Assembly

• If needed, level the cooled cake layers using a knife.  Place one cake layer on a plate and smooth some whipped cream frosting on top.  Place the other cake layer on top of the frosted layer.  Spread the rest of the frosting on the top and sides of the cake.  At this point you can pipe extra frosting or decorate the cake however you wish!  I decorated mine with an edible Christmas tree (made from rice crispy treats and green frosting to look like a tree), marzipan presents, sugar-coated cranberries, candy canes, rosemary, white chocolate chips, mini gingerbread men, and sprinkles.  Have fun decorating the cake and enjoy eating it!