# What You'll Need:
→ For the Cakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon lemon zest
09 - 1/2 cup whole milk, room temperature
→ For the Buttercream
10 - 3/4 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 1 teaspoon pure vanilla extract
13 - 1 to 2 tablespoons whole milk or heavy cream
14 - Pinch of salt
15 - Food coloring in pastel shades (optional)
→ For Decoration
16 - 1 cup edible flowers such as violas, pansies, or nasturtiums, food-safe and pesticide-free
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13 inch rimmed baking sheet with parchment paper and lightly grease the surface.
02 - In a medium mixing bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat softened butter and granulated sugar together until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract and lemon zest until fully combined.
05 - Add half the flour mixture to the egg mixture, then add milk, followed by the remaining flour mixture. Mix gently after each addition until just combined, being careful not to overmix.
06 - Spread batter evenly onto prepared baking sheet and bake for 18 to 22 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow cake to cool completely. Using a 2.5 to 3 inch round cutter, cut out 12 circles from the cake, re-rolling scraps as needed.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, vanilla extract, salt, and 1 tablespoon milk. Beat until light and fluffy, adding additional milk as needed to reach desired consistency. Tint with food coloring if desired.
09 - Place one cake round on a serving plate. Spread with a layer of buttercream. Top with a second cake round and apply another thin layer of buttercream. Repeat this layering process with remaining cake rounds to create 6 individual mini layer cakes.
10 - Top each assembled cake with additional buttercream and artfully arrange edible flowers on the surface.
11 - Refrigerate cakes for 15 minutes before serving to set the texture and enhance presentation.
