# Components:
→ Cake
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1 ¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon pure vanilla extract
09 - 1 cup whole milk, room temperature
10 - Gel food coloring; pastel pink, yellow, green or blue
→ Buttercream Frosting
11 - 1 ½ cups unsalted butter, room temperature
12 - 5 cups powdered sugar, sifted
13 - 2 teaspoons pure vanilla extract
14 - 3–4 tablespoons whole milk or heavy cream
15 - Gel food coloring; pastel shades to match cake layers
→ Floral Topper
16 - 1 cup edible flowers, such as pansies, violas, roses, chamomile
# Preparation Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat butter and sugar until light and fluffy. Incorporate eggs one at a time, mixing thoroughly. Add vanilla extract.
04 - Alternate adding dry ingredients and milk to the butter mixture, starting and finishing with flour. Mix gently until unified.
05 - Divide batter evenly into three bowls. Color each portion with pastel gel food coloring, blending gently for gradient results.
06 - Transfer colored batters to prepared pans. Bake for 25–30 minutes, or until a toothpick tests clean. Cool in pans for 10 minutes, then on wire racks fully.
07 - Beat butter until creamy. Gradually add powdered sugar, then vanilla and 3 tablespoons milk or cream. Beat until fluffy, adding more milk as needed. Divide frosting and tint with pastel gel coloring.
08 - Level cake layers. Place first layer on serving plate, spread with buttercream, and repeat for all layers. Apply crumb coat, chill 15 minutes, then frost smoothly blending ombre shades.
09 - Arrange edible flowers on the cake’s surface just before serving.
