Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy release after baking.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
5. Divide the batter evenly among the three prepared cake pans. Use a spatula to smooth the tops if necessary.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Rotate the pans halfway through baking for even cooking.
7. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
8. While the cakes are cooling, prepare the fondant for decoration. You can either buy ready-made fondant or make your own. If using food coloring, knead it into the fondant until you achieve the desired shade for your cabbage roses.
9. Once the cakes are completely cool, level the tops if necessary using a serrated knife. Place one layer on a serving plate and spread a thin layer of buttercream frosting or jam on top.
10. Place the second layer on top and repeat the frosting process. Finally, add the third layer on top.
11. Cover the entire cake with a layer of buttercream frosting to create a smooth base for the fondant. Chill the cake in the refrigerator for about 30 minutes to set the frosting.
12. Roll out the fondant to about 1/4 inch thick. Carefully drape it over the chilled cake, smoothing it down the sides and trimming any excess at the bottom.
13. To create the cabbage roses, use the colored fondant to shape petals. Start by forming a small ball, then flatten it into a petal shape. Create multiple petals and layer them to form roses. Arrange the roses on the cake as desired.
14. Once decorated, allow the cake to set for a couple of hours at room temperature before serving. This will help the fondant firm up and the flavors meld together.
15. Slice and serve your beautiful Cabbage Rose Embroidery Wedding Cake, and enjoy the compliments from your guests!