# What You'll Need:
→ Vanilla Sponge 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, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk
→ Swiss Meringue Buttercream
09 - 5 large egg whites
10 - 1 1/4 cups granulated sugar
11 - 1 1/2 cups unsalted butter, room temperature, cubed
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
→ Decoration
14 - Edible gold leaf sheets
15 - Assorted edible flowers such as pansies, violets, and roses
16 - Food-safe paintbrush
17 - Gold ribbon, optional
# How to Prepare:
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. Set mixture aside.
03 - In a large mixing bowl, beat butter and sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully combined.
05 - Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined to avoid overdeveloping gluten.
06 - Divide batter evenly among the three prepared pans. Smooth the tops with an offset spatula.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F, approximately 5 minutes.
10 - Transfer mixture to a stand mixer and beat on high speed until stiff peaks form and the bowl is cool to the touch, approximately 8 to 10 minutes.
11 - Reduce mixer speed to medium. Add butter a few cubes at a time, mixing until smooth and fully incorporated. Add vanilla extract and salt.
12 - Place one cake layer on a serving plate. Spread with buttercream. Repeat process with remaining layers. Cover the entire cake with a thin crumb coat, chill for 20 minutes, then apply a final smooth layer of buttercream.
13 - Carefully apply edible gold leaf to selected sections of the cake using a food-safe paintbrush with gentle, deliberate strokes.
14 - Arrange edible flowers decoratively on the cake surface. Add a gold ribbon around the base if desired.
