# What You Need:
→ Vanilla Sponge
01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ 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 to 3 tablespoons heavy cream
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
→ White Chocolate Drip
15 - 6 ounces white chocolate, finely chopped
16 - ¼ 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 thin cake wires
# How-To:
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 flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until pale and fluffy, approximately 3 minutes. Beat in eggs one at a time, then add vanilla extract.
04 - With mixer on low speed, alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly among prepared pans. Smooth tops and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Beat butter until smooth. Gradually add sifted powdered sugar, mixing well. Pour in melted white chocolate, vanilla extract, salt, and 2 tablespoons cream. Beat until light and fluffy, adding additional cream as needed for desired consistency.
08 - Level cooled cakes if needed. Place first layer on serving plate and spread with buttercream. Repeat with remaining layers, then cover entire cake with a thin crumb coat. Chill for 30 minutes.
09 - Apply a final thick coat of buttercream, smoothing sides and top surface evenly.
10 - Heat cream until just simmering, then pour over finely chopped white chocolate. Let sit 1 minute, then stir until smooth. Cool to room temperature.
11 - Using a spoon or squeeze bottle, drip white chocolate ganache around the top edge of the cake, allowing it to cascade down the sides. Fill center with additional ganache and smooth surface.
12 - Spray crispy pearls or malt balls with edible gold spray or roll in luster powder. Allow to dry completely, then insert toothpicks or cake wires. Arrange on top of cake in a festive cluster.
13 - Chill cake until ready to serve. Bring to room temperature before slicing for optimal flavor and texture.
