Gold Dusted Buttercream Cake for 12

Instructions:

1. Preheat oven to 350°F (175°C), grease and flour two 8-inch cake pans.
2. Cream the butter and sugar until pale and fluffy.
3. Gradually add eggs one at a time, followed by vanilla extract.
4. Alternate adding the flour, baking powder, and salt mixture with the milk, mixing on low until combined.
5. Pour batter into pans and bake for 30-35 minutes until the center springs back. Cool completely.
6. Beat the softened butter for 5 minutes until ivory-white and airy.
7. Slowly add powdered sugar one cup at a time.
8. Mix in heavy cream, vanilla, and salt until the buttercream is velvety and holds a stiff peak.
9. Frost the cake in a smooth layer and pipe rosettes or borders using a star tip.
10. Refrigerate the cake for 30-60 minutes to set the frosting peaks.
11. Combine gold luster dust and vegetable oil in a small bowl to form a thick paste.
12. Use a food-safe paintbrush to dab the gold paste onto the edges of the frozen buttercream rosettes.
13. Allow layers to dry for 2 minutes before applying a second coat for maximum opacity.