# Components:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, at room temperature
06 - 2 large eggs, at room temperature
07 - ¾ cup whole milk
08 - 2 teaspoons vanilla extract
09 - 1 tablespoon red gel food coloring
→ For the Cream Cheese Buttercream
10 - 8 ounces cream cheese, at room temperature
11 - ½ cup unsalted butter, at room temperature
12 - 4 cups powdered sugar, sifted
→ For Decoration
13 - 8 ounces black fondant
14 - 4 ounces white fondant
15 - 2 ounces red fondant
16 - 1 teaspoon edible pearl dust or luster dust
17 - Cornstarch for rolling fondant
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Reduce mixer speed to low. Alternately add flour mixture and milk in three additions, beginning and ending with flour. Scrape down bowl as needed.
06 - Mix in red gel food coloring until batter is uniformly deep red.
07 - Divide batter evenly between prepared pans and smooth tops. Bake for 25-30 minutes until a toothpick inserted in center comes out clean. Rotate pans halfway through.
08 - Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely.
09 - Beat cream cheese and butter together on medium speed until smooth, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating until incorporated. Beat on medium until light and fluffy, about 3 minutes.
10 - Trim cake domes level with serrated knife. Place one layer on cake board and spread buttercream on top. Carefully place second layer on top.
11 - Apply thin crumb coat of buttercream around entire cake. Chill in refrigerator for 20 minutes to set.
12 - Apply final coat of buttercream and smooth sides and top with cake scraper or offset spatula.
13 - Dust work surface with cornstarch. Roll black fondant to 1/8-inch thickness and cut hair silhouette. Roll white fondant for eyes and highlights. Roll red fondant for lips. Dust with pearl dust if desired.
14 - Gently drape black fondant hair silhouette over front of cake, trimming excess at base. Attach white eyes and red lips with small dab of buttercream. Create eyelashes and eyebrows from black fondant.
15 - Roll red fondant coil for decorative headband and place across top edge of hair. Add final touches such as sugar flowers or edible sparkles. Rest at room temperature for 30 minutes before serving.
