Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Divide the batter evenly among the prepared pans and smooth the tops.

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

Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a large bowl, beat the butter until creamy.

Gradually add powdered sugar, beating until fully incorporated.

Mix in vanilla extract and heavy cream one tablespoon at a time until the frosting reaches a smooth and spreadable consistency.

If desired, tint the frosting with food coloring for a pastel effect.

Level the cake layers with a serrated knife if needed.

Place the first cake layer on a serving plate or cake board and spread a layer of buttercream on top.

Repeat with the remaining layers, then frost the sides and top of the cake with a thin crumb coat.

Chill the cake for 20 minutes, then apply a final layer of buttercream, smoothing with an offset spatula.

Arrange edible flowers on the cake, focusing on one side for an elegant cascading effect.

Add gold leaf accents for a luxurious touch.

Use a piping bag to add decorative swirls or patterns with any remaining frosting.