# What You Need:
→ Vanilla Sponge
01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ 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 - 1½ cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 teaspoons pure vanilla extract
12 - 3 to 4 tablespoons whole milk or heavy cream
13 - Pinch of salt
→ Decoration
14 - 16 ounces white fondant
15 - Green gel food coloring for leaves, optional
16 - Edible pearls or silver dragees, optional
17 - 1 cross-shaped cake topper, edible or decorative
# Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - With mixer on low speed, alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat softened butter until creamy. Gradually add powdered sugar, vanilla, and salt. Add milk or heavy cream, 1 tablespoon at a time, until desired spreading consistency is reached.
09 - Level cake layers if needed. Place one layer on cake board, spread with buttercream, and top with second layer. Apply a thin crumb coat over entire cake.
10 - Chill cake for 20 minutes. Apply a final, smooth layer of buttercream frosting.
11 - Roll out white fondant to 1/8-inch thickness. Cut out roses by rolling small balls, flattening, and shaping into petals, then assembling into rose shapes. Tint a small amount of fondant green for leaves if desired.
12 - Arrange fondant roses and leaves on the cake as desired. Add edible pearls or dragees for decorative accents.
13 - Place the cross topper at the center or as preferred. Chill cake until serving.
