A moist 3-layer cake iced with fluffy, white frosting and decorated with a variety of bright, edible flowers.
Preheat oven to 350ºF.
Grease and line with parchment paper three 3" X 8" round cake pans. Set aside.
In a mixing bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy, about 2 to 3 minutes. With the machine on low, gradually add the sugar, beat for 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.
Add the vanilla to the milk, stir to combine. Set aside.
Mixing on low speed, add the dry ingredients and wet ingredients, alternating with the dry and wet ingredients, beginning and ending with the dry ingredients.
Divide the batter among the three pans.
Bake in the middle rack for 25-30 minutes or a toothpick inserted in the center comes out clean.
Cool the cakes in the pans, set on wire racks for 5 to 10 minutes. Turn out onto wire racks and cool completely.
Assembling the cake: Place one cake layer on an 8" round cake board, spread with one fourth of the frosting. Add the second layer, spread with another fourth of the frosting, add the last cake layer, spread one fourth of the frosting on the sides of the cake, add the last fourth of the frosting to the top of the cake. With an off-set spatula make swirls in the frosting.
Slide a large spatula under the cake and cake board, lift it up and transfer it to a cake stand or large platter.