# 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 floral shades: green, pink, purple, yellow
→ Decoration
14 - Edible gold leaf or gold sprinkles, optional
15 - Piping bags and assorted piping tips for petals, leaves, and rounds
# 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 combined.
03 - In a large mixer bowl, beat softened butter and granulated 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 well 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 on low speed just until combined, avoiding overmixing.
06 - Divide batter evenly among the three prepared cake pans. Smooth the tops with an offset spatula for even baking.
07 - Bake for 28 to 35 minutes until a toothpick inserted in the center emerges clean. Do not overbake.
08 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks and cool completely to room temperature.
09 - Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, beating consistently until well incorporated.
10 - Mix in vanilla extract and 2 tablespoons cream. Add additional cream as needed to achieve desired piping consistency. Beat until fluffy, 3 to 4 minutes.
11 - Divide buttercream into separate bowls and tint each portion with gel food coloring in desired floral shades for decorative piping.
12 - If necessary, level the cooled cake layers with a serrated knife for even stacking. Place first layer on serving plate.
13 - Spread a layer of buttercream on the first cake layer. Repeat with remaining cake layers, alternating cake and frosting.
14 - Apply a thin crumb coat of buttercream to the entire cake exterior. Refrigerate for 20 minutes to set.
15 - Apply a smooth final coat of buttercream over the chilled cake, creating an even foundation for decoration.
16 - Using colored buttercream and appropriate piping tips, pipe floral motifs, decorative leaves, and vines around the cake with precision.
17 - Garnish with edible gold leaf or gold sprinkles to represent the Taurus symbol or graduation cap as desired.
18 - Refrigerate the decorated cake until ready to serve. Allow to reach room temperature before slicing for optimal flavor and texture.
