My first somewhat successful attempt at a layer cake was around christmas. I discovered that it is entirely possible to have too little icing, but it was still very delicious.
‘Twas a dark chocolate cake layered with peppermint white chocolate swiss meringue buttercream icing. I also put crushed candy canes in-between the layers for an interesting peppermint-y crunch, and garnished with with shaved white chocolate.
I also made a cupcake version for a different event. For some reason unbeknownst to me, it is apparently impossible to find peppermint candy canes that are only red & white, and so my more grandiose cupcake dreams had to be compromised. An earlier experiment with peppermint fudge taught me that red & green never stay as separate as you think they will, and brown peppermint (I’m sure you’ll concur) is significantly less appetizing.