# 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
15 - Piping bags and assorted piping tips for petal, leaf, and round designs
# How To Make It:
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 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 thoroughly after each addition. Mix in vanilla extract until fully combined.
05 - Alternately add the flour mixture and milk in three batches, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
06 - Divide batter evenly among the three prepared pans and smooth the tops with an offset spatula.
07 - Bake for 28 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar while beating continuously.
10 - Mix in vanilla extract and 2 tablespoons cream, adding additional cream as needed for desired consistency. Beat until fluffy, 3 to 4 minutes total.
11 - Divide buttercream into separate bowls and tint each portion with gel food coloring in desired floral shades.
12 - Level cooled cake layers if necessary. Place the first layer on a serving plate, spread with buttercream, and repeat with remaining layers.
13 - Apply a thin crumb coat of buttercream to the entire assembled cake and refrigerate for 20 minutes.
14 - Apply a smooth final coat of buttercream to the entire cake surface using an offset spatula.
15 - Using colored buttercream and piping tips, pipe floral designs, leaves, and vines decoratively around the cake.
16 - Decorate with edible gold leaf or gold sprinkles to accent the Taurus symbol or graduation cap design if desired.
17 - Refrigerate the finished cake until ready to serve. Allow to reach room temperature before slicing for optimal flavor and texture.
