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Ingredients

For the cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 2 tsp vanilla extract

• 1 cup whole milk, room temperature

For the buttercream:

• 1 ½ cups unsalted butter, softened

• 6 cups powdered sugar

• 3–4 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Gel food coloring: pale pink, green, and any flower colors you like

For decorations:

• Piping bags & assorted piping tips (petal, leaf, star tips)

• Edible gold fairy silhouettes (or cardstock toppers)

• Fondant for door & windows (or use pre-made edible decorations)

• Edible moss (crushed green wafer paper or tinted coconut flakes)

• Edible flowers (optional)

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Instructions

1. Bake the cake layers

   • Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

   • In a bowl, whisk together flour, baking powder, and salt.

   • In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.

   • Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.

   • Divide batter evenly into pans and bake for 25–30 minutes, or until a toothpick comes out clean.

   • Cool completely before frosting.

2. Make the buttercream

   • Beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream.

   • Mix in vanilla extract. Divide buttercream into portions:

     • Pale pink for the cake covering

     • Green for vines/leaves

     • Other colors for flowers

3. Assemble the cake

   • Stack cake layers with buttercream between them. Apply a thin crumb coat of pale pink buttercream. Chill for 20 minutes.

   • Apply the final smooth coat of pink buttercream.

4. Decorate

   • Attach fondant door and windows to the side of the cake.

   • Use green buttercream with a leaf tip to pipe vines and greenery. Add edible moss around the door and base.

   • Pipe flowers along the vines using a petal tip.

   • Place edible gold fairies on top and sides.

5. Finishing touches

   • Arrange a cascade of flowers from the top to the door to create the “magical entry” effect.

   • Store in a cool place until ready to serve.