Theme: Feminine elegance meets Parisian couture
Flavors: Almond vanilla sponge + Raspberry compote + Rose buttercream

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🎂 Almond Vanilla Sponge Cake (3 Layers)

Ingredients:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• ½ tsp almond extract

• 1 cup whole milk (room temperature)

Instructions:

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

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

3. In a separate bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well. Add vanilla and almond extract.

5. Alternate adding dry ingredients and milk to the butter mixture, mixing just until combined.

6. Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.

7. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

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🍓 Raspberry Compote (Filling)

Ingredients:

• 2 cups fresh or frozen raspberries

• ¼ cup granulated sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch + 1 tbsp water (slurry)

Instructions:

1. In a small saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil.

2. Stir in the cornstarch slurry, reduce heat, and simmer for 3–5 minutes until thick.

3. Let the compote cool fully before using.

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🌹 Rose Buttercream Frosting

Ingredients:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 2–3 tbsp milk or heavy cream

• 1 tsp rosewater (optional but highly recommended)

• Pink food coloring (for blush tone)

Instructions:

1. Beat butter until smooth and creamy.

2. Gradually add powdered sugar, then milk and rosewater.

3. Tint with a small amount of pink coloring for a delicate pastel hue.

4. Beat until light and fluffy.

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✨ Assembly & Parisian Décor

1. Level and stack cake layers with a layer of raspberry compote and buttercream in between.

2. Frost the outside smoothly with rose buttercream. Chill for 20 minutes to set.

3. Roll out pink fondant and apply to cover the cake, or decorate with piped buttercream.

4. Use black edible lace or pipe intricate royal icing lace designs for a fashion-inspired look.

5. Decorate with:

   • Gold edible beads or pearls

   • Fondant Eiffel Tower, handbags, or stiletto toppers

   • Sugar roses or peonies cascading from the top or sides

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💡 Parisian Tips:

• For extra sophistication, paint fondant accents with edible gold.

• Lightly brush your finished cake with rosewater mist for a fragrant finish.

• Pair with champagne or tea for the ultimate chic experience.