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For the cake

  • 2 15.25 oz yellow cake mixes (prepared according to package instructions) I used Pillsbury Gluten Free cake mix

For the buttercream

  • 2 cups unsalted butter, softened to room temperature (or 4 sticks)
  • 2 pound bag powdered sugar (approximately 8 cups)
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla

For the decoration

  • pink food coloring
  • edible gold luster dust
  • lemon extract
  • 1/2 cup semi-sweet chocolate chips
  • 3 tablespoons olive oil
  • non-toxic fresh flowers (ask your florist which flowers are safe to put on cake)


For the cake

  • Prepare both cake mixes according to package instructions. Pour batter into four (6-inch round) cakes pans lined with parchment paper and sprayed with non-stick cooking spray. Bake according to package instructions or until a toothpick placed in center comes out clean. Let cool. Once cooled, slice off the domed top of cakes (horizontally) to make all of the cakes level on top.

For the frosting

  • Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
  • Fill and frost the cake smooth, reserving about 2 cups of frosting which you will color pink later. Refrigerate for 1-2 hours. Meanwhile, separate the remaining frosting into 2 bowls, 1 cup of frosting in each. Color one a dark pink and the other a lighter pink. Take cake out of the fridge and place on a turntable. Use a spatula to gently "brush" on small amounts of pink icing in random spots all over the cake, some dark pink and some light pink. Then take a bench scraper and smooth the frosting as you turn the turntable.

For the gold

  • Mix a tablespoon of luster dust with a teaspoon of lemon extract. Stir well. If it's too thick, add more lemon extract. This is your gold "paint" so it should be soupy. Dip a paint brush into your gold paint and splatter the cake all over with gold.

For the chocolate drips

  • Place chocolate chips in a microwave safe bowl and microwave on high for 30 seconds. Stir. Microwave another 30 seconds. Stir well and add olive oil. Stir to combine. It should be soupy. If it's too thick, add a little more oil. Drizzle the chocolate over the edges of the cake, then fill in the top. Place in refrigerator for 30 minutes. Add fresh flowers. Serve cake. Store covered in refrigerator for up to 5 days.