Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

In a large mixing bowl, beat together ¾ cup of unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.

Add 3 large eggs one at a time, mixing well after each addition, then add 1 tablespoon of vanilla extract.

Gradually alternate adding the dry mixture and 1 cup of whole milk to the butter mixture.

Carefully divide the batter evenly among the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

While the cakes cool, prepare the buttercream frosting by creaming 1 cup of unsalted butter, then mixing in 4 cups of powdered sugar.

Divide the buttercream into four bowls and tint with increasing shades of pink gel food coloring.

Assemble the cake by alternating the layers with frosting of different pink shades.

Decorate with edible flowers and chill the cake for at least 30 minutes before slicing.