1. Preheat oven to 350°F (175°C). Grease and flour your cake pans.
2. Mix dry ingredients: In a bowl, sift together flour, baking powder, and salt.
3. Cream butter and sugar: In a separate large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
5. Alternate mixing dry ingredients and milk into the butter mixture. Start and end with flour.
6. Pour batter into pans and bake for 25–30 minutes or until a toothpick comes out clean.
7. Let cakes cool completely before decorating.
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To Decorate:
1. Trim and stack the cakes with buttercream between layers.
2. Apply a thin layer of buttercream all over (crumb coat) and chill for 30 minutes.
3. Roll out white fondant and drape it over the cake.
4. Use fondant to shape a flowing wedding dress skirt – you can create pleats, ruffles, or lace details.
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