Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the softened butter, eggs, buttermilk, and vanilla extract. Beat on medium speed until the batter is smooth and well combined.
• Divide the batter evenly among the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• To make the buttercream, beat the softened butter in a stand mixer until pale and creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat on high speed until fluffy.
• Divide a portion of the buttercream into separate bowls and tint with food coloring to create your desired flower colors.
• Level the cooled cakes and stack them, spreading a layer of uncolored buttercream between each tier. Frost the outside of the cake to create a smooth base.
• Using piping bags fitted with various flower tips (such as 1M for rosettes or 104 for petals), pipe buttercream flowers directly onto the cake or onto parchment squares to freeze and transfer later.
• Arrange the piped flowers beautifully around the top and sides of the cake. Chill the cake until ready to serve.