# What You'll 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
15 - Piping bags and assorted piping tips for petal, leaf, and round designs
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a mixing bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large mixer bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Alternately add the flour mixture and milk in three batches, starting and ending with the flour mixture. Mix on low speed just until combined, avoiding overmixing.
06 - Divide batter evenly among the three prepared pans. Smooth the tops with an offset spatula for even baking.
07 - Bake for 28 to 35 minutes, until a toothpick inserted in the center emerges clean. Do not overbake.
08 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely to room temperature.
09 - Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, beating well until incorporated.
10 - Mix in vanilla extract and 2 tablespoons of heavy cream. Add additional cream as needed to achieve desired consistency. Beat on medium-high speed for 3 to 4 minutes until fluffy and light.
11 - Divide buttercream into separate bowls and tint each portion with gel food coloring in floral shades for artistic piping designs.
12 - Level cooled cake layers if necessary using a cake leveler or serrated knife. Place the first layer on a serving plate and spread with buttercream. Stack remaining layers with buttercream between each.
13 - Spread a thin layer of buttercream over the entire assembled cake to seal in crumbs. Refrigerate for 20 minutes until set.
14 - Apply a smooth, even final coat of buttercream over the entire cake using an offset spatula, creating an elegant base for decoration.
15 - Using colored buttercream and assorted piping tips, pipe floral motifs, leaves, and vines around the cake in artistic patterns.
16 - Top the cake with Taurus symbol or graduation cap accent using edible gold leaf or gold sprinkles if desired.
17 - Refrigerate the finished cake until ready to serve. Allow to come to room temperature for 15 to 20 minutes before slicing for optimal flavor and texture.
