# What You'll Need:
→ 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 salt
→ White Chocolate Drip
15 - 6 ounces white chocolate, finely chopped
16 - 1/4 cup heavy cream
→ Gold Balloon Decoration
17 - 1 cup white chocolate crispy pearls or malt balls
18 - Edible gold spray or gold-dusted luster powder
19 - Toothpicks or cake wires
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until thoroughly blended.
03 - In a large mixing bowl, cream unsalted butter and granulated sugar until pale and fluffy, approximately 3 minutes. Incorporate eggs one at a time, followed by vanilla extract.
04 - Using mixer on low speed, alternately add the dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until just combined; avoid overmixing.
05 - Divide batter evenly between the prepared pans. Smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely before assembly.
07 - Beat butter until smooth. Gradually add powdered sugar, mixing well after each addition. Incorporate melted white chocolate, vanilla, salt, and 2 tablespoons heavy cream. Beat until light and fluffy, adding extra cream as needed for desired consistency.
08 - Level cooled cakes if necessary. Place first layer on a serving plate, spread with buttercream. Repeat process with remaining layers. Cover cake with a thin crumb coat and chill for 30 minutes.
09 - Coat cake with a final generous layer of buttercream, smoothing sides and top for an even finish.
10 - Heat heavy cream in a small saucepan until just simmering. Pour hot cream over chopped white chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth. Allow ganache to cool to room temperature.
11 - Using a spoon or squeeze bottle, drip white chocolate ganache around the top edge of the cake, letting it cascade down the sides. Fill the center with remaining ganache and smooth.
12 - Spray crispy pearls or malt balls with edible gold spray, or roll in gold-dusted luster powder. Let decorations dry, then insert toothpicks or cake wires.
13 - Arrange gold balloons on top of cake in a festive cluster. Chill cake until ready to serve. Bring to room temperature before slicing.
