For the cake

1. Cream butter, add sugar, vanilla, egg yolks, flour (other dry ingredients) and milk.
2. Whisk the egg whites separately and then add to the mixture.
3. Divide the cake mixture between as many bowls as you are making layers.
4. Add pink food coloring to bowls making different shades. Pour into pans and bake for 15 minutes in a 180°C oven.

For the cream

1. Place the butter in a bowl and beat until softened.
2. Gradually sift and beat in the icing sugar, then add the vanilla essence and milk and beat again.
3. Make two batches, one for between the cake layers and the other for the frosting. You can tint it with a few drops of pink food coloring.

To assemble the cake

1. Put frosting between the layers then all over cake.
2. Decorate with rolled sugar paste roses and buttercream leaves.