Floral Book Cake

Instructions
Step 1 Preheat your oven to 350°F (175°C) and grease and line two rectangular cake pans.
Step 2 In a bowl, whisk together flour, baking powder, and salt.
Step 3 In another bowl, cream butter and sugar until light and fluffy, then beat in eggs one at a time followed by vanilla.
Step 4 Gradually add dry ingredients alternating with milk and sour cream until the batter is smooth.
Step 5 Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
Step 6 Let cakes cool completely before leveling and stacking with a layer of buttercream.
Step 7 Prepare the frosting by beating butter until creamy, then gradually add powdered sugar, vanilla, and cream until smooth.
Step 8 Carve the cake slightly to resemble an open book shape and apply a crumb coat, then chill.
Step 9 Cover the cake with a smooth layer of buttercream or fondant to resemble pages and book cover.
Step 10 Use colored buttercream and piping tips to create floral decorations across the cake.
Step 11 Add decorative writing using piping gel or edible ink for a realistic book effect.
Step 12 Chill the cake briefly before serving to set the decorations.

Storage and Reheating Tips
Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for best texture. This cake is not suitable for reheating, but slices can be frozen for up to 2 months and thawed overnight in the refrigerator.