# What You'll Need:
→ Vanilla Sponge
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ White Chocolate Buttercream
09 - 1 cup unsalted butter, room temperature
10 - 4 cups powdered sugar, sifted
11 - 6 ounces white chocolate, melted and cooled
12 - 2–3 tablespoons heavy cream
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
→ White Chocolate Drip
15 - 6 ounces white chocolate, finely chopped
16 - 1/4 cup heavy cream
→ Gold Balloons Decoration
17 - 1 cup white chocolate crispy pearls or malt balls
18 - Edible gold spray or gold-dusted luster powder
19 - Toothpicks or thin cake wires
# Steps to Follow:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, and salt until evenly blended.
03 - In a large mixing bowl, beat butter and sugar together using an electric mixer until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - With mixer on low speed, alternate incorporating the flour mixture and milk into the creamed base, starting and ending with flour. Mix until just combined.
05 - Divide batter evenly among prepared pans. Smooth tops and bake for 30–35 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
07 - Beat butter until smooth. Gradually add sifted powdered sugar, mixing well after each addition. Pour in melted white chocolate, vanilla extract, salt, and 2 tablespoons cream. Beat mixture until light and fluffy, adjusting with extra cream for desired consistency.
08 - If needed, level cooled cakes. Place first layer on serving plate, spread with buttercream, and repeat for remaining layers. Apply a thin crumb coat across cake and chill for 30 minutes.
09 - Apply a generous coat of buttercream, smoothing sides and top for an even finish.
10 - Heat cream in a saucepan until just simmering. Pour over chopped white chocolate and let sit for 1 minute. Stir until smooth and allow to cool to room temperature.
11 - Using a spoon or squeeze bottle, drizzle white chocolate ganache around the top edge of the cake, letting it cascade down sides. Fill center with remaining ganache and smooth surface.
12 - Spray crispy pearls or malt balls with edible gold spray or roll them in gold-dusted luster powder. Allow decorations to dry, then insert toothpicks or cake wires. Arrange the gold balloons in a festive cluster atop the cake.
13 - Refrigerate cake until ready to serve. Bring to room temperature before slicing.
