Preheat oven to 350 degrees F. Grease two 6 inch pans with vegetable shortening and lightly dust with flour.

In a large mixing bowl, whisk together the eggs, sugar, vanilla, and oil until well combined.

Add the sour cream and milk to the egg mixture and combine thoroughly.

In a separate large mixing bowl, whisk together the flour, baking powder, and salt.

Gradually add dry ingredients into the wet ingredients, stirring until a smooth batter forms.

Place the filled cake pans on a large baking sheet and bake for 20 minutes, until a toothpick inserted into the center of the cake comes out clean.

Remove baked cakes from the the oven and cool completely on a wire rack.

In a large mixing bowl, using a hand mixer on low speed, combine the room temperature butter, 3 cups of confectioners sugar, and half of the heavy cream and vanilla. Mix until creamy, gradually adding the remaining sugar, cream, and vanilla while alternating.

Increase the mixer's speed to high and whip the frosting for 5 minutes, until light and fluffy.

Divide the frosting in half. Set aside one half. Divide the the second half of frosting into 2 equal portions. Use each portion to create the light blue and blue frostings.

To mix the light blue color, add 1 to 2 drops of blue food dye and mix until desired color is reached.

To mix the blue color, add 6 to 7drops of blue food dye and mix until desired color is reached.

Take the remaining half of the white buttercream frosting and separate one-third of it. Set this portion aside for any touch-ups or corrections.

Once the cakes have completely cooled, use a cake or bread knife to carefully slice off the risen center of each cake, making them flat on top.

Place the bottom cake layer on a flat surface. Add a small amount of white frosting and spread it evenly, leaving a layer about ½ inch thick.

Add the other cake and place it on top of the frosted layer, making sure it aligns properly.

Apply a thin layer of white buttercream frosting to cover the two cake layers completely creating a crumb coat. Smooth the frosting as desired while keeping the edges of the cakes intact.

Using a piping bag, pipe the dark blue frosting on the top of the cake.

Next, pipe the dark blue frosting on the side, top of the ⅓.

Pipe the light blue frosting on the side of the cake on the middle ⅔.

Pipe the white frosting on the side, bottom of the third.

With a cake scraper, evenly and gently scrape your frosting to create your ombre. Make sure you keep your cake scraper level, and not going up and down as it will damage the ombre effect.

To create the snowflakes, print the template and lay parchment paper over.

Melt the white chocolate with a splash of oil for 1 minutes. Stir until smooth or continue melting 30 seconds at a time until completely melted. Let cool for 5 minutes.

Add the white chocolate to a piping bag and cut a very fine tip. Trace the snowflakes.

While snowflakes are still wet, sprinkle with decorative sugar and set aside to harden.

Once hardened, carefully lift from paper and allow unstuck sugar to fall. Place on the cake as desired.

Top the cake with more decorative sugar and pearl sprinkles.