# 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 assorted floral shades (green, pink, purple, yellow)
→ Decoration
14 - Edible gold leaf or gold sprinkles, as desired
# 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 bowl, whisk the flour, baking powder, and salt until well blended.
03 - In a large mixer bowl, beat butter and sugar together on medium speed until light and fluffy, for about 3 to 4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
05 - With mixer on low, alternately add the flour mixture and milk in three additions, starting and ending with flour. Mix just until smooth.
06 - Split batter evenly among prepared pans and smooth the tops. Bake for 28 to 35 minutes, or until a toothpick inserted into the center exits clean.
07 - Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool fully.
08 - In a mixer bowl, beat the softened butter on medium speed until creamy. Gradually add powdered sugar, beating until incorporated.
09 - Mix in vanilla and 2 tablespoons cream or milk; beat for 3 to 4 minutes until light and fluffy, adjusting cream for consistency if needed.
10 - Divide buttercream into bowls and tint each with food coloring for floral decoration.
11 - Level the cooled cakes if necessary. Place one layer on a plate, spread with buttercream, and repeat with remaining layers.
12 - Apply a thin layer of buttercream over the whole cake. Chill for 20 minutes.
13 - Once set, spread a smooth, even coat of buttercream over the entire cake.
14 - Using piping bags and tips, pipe buttercream flowers, leaves, and vines around the cake.
15 - Finish with the Taurus symbol or graduation accent using gold leaf or sprinkles as preferred.
16 - Refrigerate until ready. Bring to room temperature before slicing for optimal texture.
