# What You Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Buttercream Frosting
09 - 1 1/2 cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 teaspoons pure vanilla extract
12 - 2 to 4 tablespoons heavy cream or milk
13 - Gel food coloring in floral shades: green, pink, purple, yellow
→ Decoration
14 - Edible gold leaf or gold sprinkles, optional
# How-to Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a mixing bowl.
03 - Beat butter and sugar with an electric mixer on medium speed until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Alternately add flour mixture and milk in three batches, beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among the three prepared pans and smooth the tops.
07 - Bake for 28 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely to room temperature.
09 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, beating well after each addition.
10 - Mix in vanilla extract and 2 tablespoons of heavy cream. Add additional cream as needed to achieve desired consistency. Beat until fluffy, approximately 3 to 4 minutes.
11 - Divide buttercream into separate bowls and tint each portion with gel food coloring in desired floral shades.
12 - Level cooled cake layers if needed. Place first layer on serving plate, spread with buttercream, and repeat with remaining layers.
13 - Apply a thin crumb coat of buttercream to the entire cake surface and refrigerate for 20 minutes.
14 - Apply a smooth final coat of buttercream over the entire cake.
15 - Using colored buttercream and assorted piping tips, pipe floral designs, leaves, and vines around the cake.
16 - Garnish with Taurus symbol or graduation cap accent using edible gold leaf or gold sprinkles if desired.
17 - Refrigerate cake until ready to serve. Bring to room temperature before slicing for optimal flavor and texture.
