Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • White fondant
  • Pink fondant
  • Black edible marker or chocolate for eyes
  • Pink sprinkles
  • Edible decorations (optional, like flowers or bows)

Instructions:

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with parchment paper.
  2. Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing after each, and stir in vanilla.
  3. Whisk together flour, baking powder, and salt in another bowl. Gradually add to the wet mixture, alternating with milk.
  4. Divide batter between prepared pans and bake for 25-30 minutes until golden. Cool in pans for 10 minutes before turning out onto wire racks.
  5. Whip cream in a chilled bowl until soft peaks form. Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form.
  6. Level the cooled cakes, spread frosting on one layer, add the second layer, and cover with a thin coat of frosting. Chill for 30 minutes.
  7. Roll out white fondant to cover the cake, adding pink fondant for the bow and black for the eyes, finishing with pink sprinkles.