To assemble: Once cakes are completely cooled, level each cake top using a serrated knife, then place the red velvet layer on a cake stand lined with parchment. Spread frosting on top. Place dark pink layer on top and repeat, followed by pink layer and finally, the white layer. Spread enough frosting for a crumb coat, smoothing the sides and top, then chill at least 1 hour. Spread frosting on top and sides, leveling and smoothing each with a cake scraper. Dollop more frosting on top and create a swirl towards the center. Line edge of cake with crushed candy canes, and chill completely before slicing.
Recipe originally published in the December 2014 issue of Good Housekeeping Philippines.