# Ingredient List:
→ 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
# Directions:
01 - Preheat oven to 350°F. Grease three 8-inch round cake pans and line with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until evenly blended.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer until pale and fluffy, approximately 3 minutes. Incorporate eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - With mixer on low speed, alternate adding the flour mixture and milk, beginning and ending with the flour. Blend only until combined; avoid overmixing.
05 - Divide batter evenly among cake pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted into the center exits clean.
06 - Let cakes rest in pans for 10 minutes. Release onto wire racks to cool entirely.
07 - In a large bowl, beat butter until smooth. Gradually add sifted powdered sugar, blending well. Pour in melted white chocolate, vanilla, salt, and 2 tablespoons cream. Whip until light and fluffy, adding extra cream for desired texture.
08 - Trim cakes as needed. Position the first sponge layer on a serving platter, cover with buttercream, and repeat with remaining layers. Apply a thin crumb coat and chill for 30 minutes.
09 - Spread a generous final coat of buttercream, smoothing surfaces with an offset spatula.
10 - Heat heavy cream in a saucepan until just simmering. Pour over chopped white chocolate, let sit for 1 minute, and stir until ganache is smooth. Allow to cool to room temperature.
11 - Using a spoon or squeeze bottle, drip ganache along the cake's top edge to cascade down the sides. Fill center with more ganache and smooth gently.
12 - Spray crispy pearls or malt balls with edible gold spray or roll in gold-dusted luster powder. Let dry, then insert toothpicks or cake wires.
13 - Arrange gold balloon decorations in a festive cluster atop the cake. Refrigerate until serving and allow to come to room temperature before cutting.
