# What You Need:
→ Vanilla Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, at room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tablespoon vanilla extract
08 - 1 1/4 cups whole milk
→ Buttercream
09 - 2 cups unsalted butter, at room temperature
10 - 6 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 3 to 4 tablespoons heavy cream or milk
13 - Teal gel food coloring
→ Geode Decoration
14 - 2 cups rock sugar crystals (clear or white)
15 - Teal gel food coloring
16 - Edible gold leaf or gold luster dust plus clear alcohol such as vodka for painting
→ Assembly
17 - Simple syrup (optional, for moistening cake layers)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment. In a medium bowl, whisk together flour, baking powder, and salt.
02 - In a large mixing bowl, cream unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla extract.
03 - Add flour mixture and whole milk alternately to the creamed mixture, beginning and ending with dry ingredients. Mix just until combined. Divide batter evenly among pans.
04 - Bake layers for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.
05 - Beat butter until smooth. Gradually add powdered sugar, then vanilla extract. Incorporate heavy cream as needed for a spreadable consistency. Tint most buttercream teal, reserving some plain for crumb coating.
06 - Place sugar crystals in a bowl. Tint with several drops of teal gel food coloring; mix gently until evenly colored. If damp, spread on parchment paper and allow to dry.
07 - Level cake layers as needed. Optionally, brush with simple syrup. Stack layers with a thin layer of buttercream between each. Apply a crumb coat with reserved plain buttercream and chill for 20 minutes.
08 - Spread teal buttercream evenly over the entire cake, smoothing sides and top with an offset spatula.
09 - With a serrated knife, carve a wedge or slice from the cake's side to expose the interior. Coat the exposed section with buttercream. Arrange teal sugar crystals inside the cut-out, concentrating lighter crystals in the center and darker toward the edges.
10 - With a food-safe paintbrush, add edible gold leaf or brush gold luster dust mixed with clear alcohol along the edge of the geode for a metallic finish.
11 - Add any additional gold accents and, if desired, place a graduation topper. Serve and celebrate.
