Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 3 tsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (240ml) whole milk, room temperature
  • 3 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (450g) unsalted butter, softened
  • 6 cups (720g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1g salt
  • Gel food coloring (Black and Gold)
  • 12 small black fondant squares
  • 12 mini gold tassels
  • ¼ cup (30g) gold sanding sugar

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. Cream the softened butter and sugar until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternately add the dry ingredients (flour, baking powder, salt) and the milk, starting and ending with the flour.
  5. Spread the batter evenly across the pan. Bake for 25-30 minutes until the top springs back when lightly touched and the edges are a pale golden brown.
  6. Cool the cake completely in the pan before attempting to cut.
  7. Using a 2-inch circular cutter, punch out 24 identical circles from the cooled sheet cake.
  8. Place one circle on a serving plate. Pipe a small dollop of buttercream in the center and spread to stack a second circle on top.