White Cake with Cranberry Filling and Orange Buttercream

The ingredients ;

FILLING

• 1 (12-oz.) jar cherry preserves
• 1/4 cup fresh orange juice
• 3/4 cup granulated sugar
• 3 1/2 cups fresh cranberries

BUTTERCREAM

• 1 cup butter, softened
• 1/4 teaspoon table salt
• 1 (8-oz.) package cream cheese, softened
• 1 (32-oz.) package powdered sugar
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1 to 2 Tbsp. milk (optional)

Preparation

1. 1. Prepare Filling: Bring 1st three components and 3 cups cranberries over medium-high heat. to a boil in a medium saucepan , stirring often, five to six minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures totally (60 minutes). Cover; chill eight hrs.
2. 2. Prepare Buttercream: Beat butter and next two components with an electric mixer at medium speed  until creamy  1 to 2 minutes. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
3. 3. Place 1 Basic White Cake layer on a serving platter. Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with 2nd cake layer. Repeat procedure with remaining Cranberry Filling (without whole berries). and  frosting  Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.