🎂 Cake Base: Classic Vanilla Sponge (3 x 8-inch pans)

Ingredients:

• 2½ cups (300g) all-purpose flour

• 2½ tsp baking powder

• ½ tsp salt

• 1 cup (225g) unsalted butter, room temp

• 1¾ cups (350g) granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 1 cup (240ml) whole milk

Instructions:

1. Preheat oven to 175°C (350°F). Grease and line pans.

2. Whisk flour, baking powder, and salt in a bowl.

3. In another bowl, cream butter and sugar until fluffy.

4. Add eggs one at a time, then vanilla.

5. Alternate adding flour mix and milk, starting and ending with flour.

6. Divide into pans. Bake 25–30 minutes. Cool completely.

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🧁 Buttercream Frosting (For Outside Frosting)

Ingredients:

• 1½ cups (340g) unsalted butter

• 5 cups (600g) powdered sugar

• 2 tsp vanilla extract

• 2–3 tbsp heavy cream or milk

• Pinch of salt

Instructions:

1. Beat butter until light and fluffy.

2. Gradually add powdered sugar, 1 cup at a time.

3. Add vanilla, cream, and salt. Beat until smooth.

4. Frost the cooled cake with a smooth white layer. Chill.

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🍫 Dark Chocolate Ganache Drip

Ingredients:

• 150g dark chocolate (chopped)

• 150ml heavy cream

Instructions:

1. Heat cream until just boiling.

2. Pour over chopped chocolate. Let sit 1 min.

3. Stir until smooth. Cool slightly, then drip over chilled cake edges.

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🍪 Toppings & Decoration

What you'll need:

• Chocolate macarons

• Heart-shaped cookies or speculoos

• Mini meringues (store-bought or homemade)

• Edible flowers or small blossoms

• Fresh herbs or small leaves for greenery

Assembly:

1. After ganache drip sets, arrange macarons and cookies in a ring.

2. Fill in gaps with meringues, flowers, and greenery.

3. Optional: Add gold dust or cocoa powder for extra elegance.

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✨ Tips:

• Chill cake before applying ganache to control drip flow.

• Make macarons 1 day ahead for best texture.

• Use a piping bag to swirl ganache center if desired.