# What You'll Need:
→ For the Cakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon lemon zest
09 - 1/2 cup whole milk, room temperature
→ For the Buttercream
10 - 3/4 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 1 teaspoon pure vanilla extract
13 - 1 to 2 tablespoons whole milk or heavy cream
14 - Pinch of salt
15 - Food coloring in pastel shades, optional
→ For Decoration
16 - 1 cup edible flowers such as violas, pansies, or nasturtiums, food-safe and pesticide-free
# How to Make It:
01 - Preheat the oven to 350°F. Line a 9x13 inch rimmed baking sheet with parchment paper and lightly grease the surface.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar together until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract and lemon zest until fully combined.
05 - Add half the flour mixture to the wet ingredients, then the milk, followed by the remaining flour mixture. Mix gently after each addition until just combined without overmixing.
06 - Spread batter evenly onto the prepared baking sheet. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool completely. Using a 2.5 to 3 inch round cutter, cut out 12 circles from the sheet, re-rolling scraps as needed.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, vanilla extract, salt, and 1 tablespoon milk. Beat until light and fluffy, adding additional milk as needed for desired consistency. Tint with pastel food coloring if desired.
09 - Place one cake round on a serving plate. Spread with a layer of buttercream. Top with a second cake round and apply another thin layer of buttercream on top.
10 - Pipe or spread additional buttercream on the tops of the assembled cakes. Arrange food-safe edible flowers artistically on each cake. Repeat assembly process with remaining cake rounds to create 6 mini layer cakes.
11 - Refrigerate the completed mini cakes for 15 minutes to set the frosting and achieve optimal texture before serving.
